1983 Château Raymond-Lafon Sauternes Wine Tasting Note

2509 Views

1983 Château Raymond-Lafon  (Sauternes) 92

Orange, copper in color the wine merges sweet, honeyed tropical fruits with creme brulee, custard, butterscotch, and caramel. On the border between sweet and racy, with the acidity starting to edge the fruit out, this is probably slightly past its peak drinking window. Still, it was easy to finish the glass for all its honeyed, orange tropical fruits and caramel. If you are sitting on any, do not hesitate to drink this now before more of the sweet fruit slowly fades.

333 Views   Tasted

This golden, copper, hued wine is at the peak of maturity. Ripe, sweet, honey coated fruit tickle your nose and your palate gets to bathe in it as well. This is fully mature and will probably not improve from here. Drink it over the next few years to enjoy the sweet, ripe fruit.

2176 Views   Tasted 94
59 sauternes in glass Wine Tasting Notes, Ratings

When to Drink Chateau Raymond Lafon, Anticipated Maturity, Decanting Time

Chateau Raymond Lafon can be enjoyed on the young side with no decanting. In fact, it is delicious and quite a treat young, even on release! However, like all great wines, Chateau Raymond Lafon is much better with age, and does not reach full maturity until it's between 10-30 years of age, or in some years, perhaps even longer in the best vintages!

That is when the magic happens! But that is unrealistic for 99% of the world's wine drinkers. So, enjoy it at any special occasion that calls for it.

Of course the wine is sweet, but there is so much, incredible, racy acidity, the wine always feels fresh, and never cloying, which makes it quite fun to enjoy young. With Chateau Raymond Lafon and frankly, all Sauternes, temperature is more important than decanting.

Serving Chateau Raymond Lafon with Wine and Food Pairings

Chateau Raymond Lafon is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out.

Chateau Raymond Lafon can be served with seafood dishes, especially shellfish, lobster, crab and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics. Chateau Raymond Lafon can also be paired with roasted chicken, veal and pork dishes that are either spicy, or prepared with a touch of sweetness.

Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau Raymond Lafon.

www.chateau-raymond-lafon.fr