Chateau Rieussec got its start when it was founded by an order of Carmelite monks. Like many Bordeaux wine properties, the estate was confiscated during the French Revolution. This led to an auction around 1790 when it was sold to the Marheilhac family. At the time, they owned Chateau La Louviere, located in Pessac Leognan. Interestingly. Chateau La Louviere was also confiscated during the French Revolution from an order of Monks.
Following the 1855 Classification, Rieussec passed through numerous owners including the Gasqueton family. The Gasqueton family also owned Chateau Calon Segur in St. Estephe. This was followed by numerous changes in ownership until it was purchased by Alain Vuillier.
In 1984, Alain Vuillier was running out of money and he sold Chateau Rieussec to the owners of Chateau Lafite Rothschild, Domaines Barons de Rothschild. They bought the property in a partnership with Albert Frere.
The large, Chateau Rieussec vineyard covers 92 hectares and is planted to 90% Semillon 7% Sauvignon Blanc and 3% Muscadelle. The vineyard has a terroir of gravel, sand, clay and limestone soil. The slopes place Rieussec at one of the highest elevation in the appellation, reaching 78 meters at its peak. Only Chateau d’Yquem has elevations higher than that. The vineyard of Chateau Rieussec On average, the vines are 25 years of age. The vineyard is planted to a vine density of 7,500 vines per hectare.
2007 Château Rieussec
92 Points – Neal Martin, “The Wine Advocate” (Jan. 2017)
“The 2007 Rieussec is a blend of 87% Semillon, 4.5% Muscadelle and 8.5% Sauvignon Blanc picked between 13 September and 31 October. It has a n almost Barsac-like bouquet with barley sugar joining the ginger and honeyed notes, quite powerful although I feel this is just going through a sullen patch at the moment. The palate is very pure and balanced with a wonderful seam of acidity that slices through the viscous botrytis fruit, quite spicy on the finish, although it does not possess the persistence of the 2005 or 2009, just cutting away swiftly. Tasted April 2016.”