These are the grapes that made it far enough to make a “sweet wine,” but not close to the level of concentration one would need for a Sauternes. The grapes were “saved from the water,” as another deluge right after they were picked would have made them practically unusable. Don’t get the wrong idea—Daniel, perfectionist that he is, still eliminated a ton of grapes and even a few barrels before arriving at a wine that he was comfortable releasing under his own label. This wine has a profile closer to a Vouvray Moelleux. You’ll find the aromas very Sauternes-like but without the same concentration or level of residual sugar. The result is a wine with the character of Sauternes that is much more versatile at table. These could both be firsts and lasts, so don’t miss the opportunity to taste them!
I want you to realize once and for all: Even the winemaker does not know what aging is going to do to a new vintage; Robert Parker does not know; I do not know. We all make educated (hopefully) guesses about what the future will bring, but guesses they are. And one of the pleasures of a wine cellar is the opportunity it provides for you to witness the evolution of your various selections. Living wines have ups and downs just as people do, periods of glory and dog days, too. If wine did not remind me of real life, I would not care about it so much.
Inspiring Thirst, page 171