Rieussec 2003 french Made with premium cuts of

Made with premium cuts of pork and a zesty blend of spices

so we don’t add much SO2

it is one of the real successes of the vintage

Medium– 60° Celcius

4x Australian Picanha Rump Cap Steak (200g each)

Rieussec 2003 french Made with premium cuts ofThe 2003 Rieussec is a blend of 91% Semillon, 6% Sauvignon Blanc and 3% Muscadelle picked between 17 September and 1 October. Much deeper in color than other vintages, it has a mature, almost tropical mango and passion fruit nose that feels a little one dimensional. The palate is medium bodied and smooth on the entry, a little waxy in texture with nutmeg and dried honey notes on the mature, Tokaji like finish. Given my previous remarks, I wonder if