The famous sweet wine from Bordeaux made from botrytized grapes is Sauternes. It comes from the Sauternes area in the Graves section of Bordeaux, France, and is produced primarily from Sémillon, with Sauvignon blanc and Muscadelle also permitted.
Its defining feature is noble rot, caused by the fungus Botrytis cinerea. Under the right conditions, morning mist and afternoon sunshine allow the fungus to dehydrate the grapes without causing destructive rot. The partially raisined grapes become concentrated in sugar, acidity, and flavor, producing wines with notes often associated with honey, apricot, peach, and spice.
Sauternes is not made from one single grape variety, and botrytis does not affect every harvest equally. Vineyard workers may pick grapes selectively over several passes, harvesting only suitably concentrated bunches. This makes production labor-intensive and yields unpredictable, helping explain why notable bottles can be expensive.
Château d’Yquem is the region’s most famous estate and was classified Premier Cru Supérieur in the 1855 classification. Barsac lies within the broader appellation area and may label its wines as either Barsac or Sauternes. Foie gras is a classic pairing.