Château d'Arche 1981 - Sauternes, Grand Cru Classé

Presentation of the Château d'Arche

Château d'Arche is a Sauternes Grand Cru Classé, recognized in the official 1855 classification for the quality of its sweet wines. The estate is located in the heart of the appellation, on an exceptional terroir. Its history dates back to the 19th century, and it is renowned for its wines combining finesse and aromatic richness.

Presentation of the Cuvée and the appellation

The Sauternes appellation is located south of Bordeaux, famous for its sweet wines made from noble rot (Botrytis cinerea). The wines are made primarily from Sémillon, Sauvignon Blanc, and a touch of Muscadelle. Noble rot concentrates the sugars and aromas in the berries, producing rich, creamy wines. Fermentation is stopped to preserve residual sugar.

• Appellation: Sauternes (AOC). Gravel and limestone soils.
• Technical Characteristics: Successive manual harvests (sorting) to collect only botrytized grapes when the vintage allows it. Long aging in oak barrels.
• Notes: At over 40 years old, the wine develops notes of saffron, candied orange peel, exotic fruits, honey and gingerbread.

Presentation of the 1981 Vintage

The 1981 vintage in Bordeaux is considered an average vintage (we're not going to lie to you). The unpredictable climatic conditions were not always favorable to the development of noble rot. The wines produced are balanced but often lack the richness that makes great Sauternes. They can nevertheless be tasted and appreciated 40 years later.

Bottle Condition (Collection)

• Level: Low Neck (Perfect for age).
• Color: Little evolved (Amber/gold, indicative of its maturity).
• Label Condition: Slightly worn and stained.
• Capsule Condition: Slightly corroded.
• Overall condition of the bottle: Excellent.

Food and Wine Pairing

Mature Sauternes pair wonderfully with the following dishes:

• Pan-fried or semi-cooked foie gras.
• Roasted Bresse poultry with truffles.
• Desserts with yellow fruits (apricot, peach) or vanilla, lightly caramelized.