Wines Sauternes Château Saint-Amand - 1997

Viniou Reviews

Château Saint-Amand 1997 is a sweet white wine hailing from the prestigious Sauternes appellation in Bordeaux. This exceptional vintage is crafted primarily from Sémillon, often blended with Sauvignon Blanc and sometimes a touch of Muscadelle. The vintage 1997 in Sauternes was marked by favourable conditions for the development of Botrytis cinerea, or noble rot, which concentrates the sugars and flavours in the grapes, yielding an opulent and luscious wine. The old vines rooted in the gravelly and clay-limestone soils of the region benefit from the morning mists generated by the Ciron and Garonne rivers, a unique natural phenomenon that aids in the onset of noble rot. The wine is traditionally vinified in oak barrels, allowing for complexity, with ageing further enhancing its rich bouquet. Expect a radiant golden colour and aromas of candied citrus, apricot, honey, and subtle notes of toasted almonds and spice.

The Sauternais, part of the greater Bordeaux wine region, enjoys a temperate maritime climate. The interplay between warm, sunny days and cool, misty mornings is crucial for developing the botrytised character of Sauternes wines. The area has a storied viticultural history, with sweet wines from Sauternes celebrated worldwide since the eighteenth century for their elegance and age-worthiness. The gravelly soils are well-drained and mixed with clay and limestone, bringing freshness and minerality that balance the opulence of the wines.

For food pairings, Château Saint-Amand 1997 truly shines alongside rich and savoury dishes. Classic matches include pan-fried foie gras, where the wine's sweetness offsets the richness, or a blue cheese such as Roquefort for a contrasting interplay of flavours. It also pairs beautifully with poultry in cream sauce, lobster, or regional desserts like tarte Tatin. For a more daring combination, try it with spicy Asian cuisine or lightly sweetened fruit pastries.

Serve this Sauternes well-chilled, ideally between 10-12°C, to fully appreciate its complex aromatics and vibrant acidity, which are well integrated even after over two decades of evolution in bottle. Decanting is not necessary, but allowing the wine a moment to breathe in the glass will unveil its full aromatic spectrum. Drink now to enjoy its rounded maturity, or continue cellaring for further complexity.