The Sauternes appellation, which lies within the Graves district of France's Bordeaux region (and is one of the few areas in France where noble rot occurs naturally), is famous for producing some the finest sweet wines in the world. The dominant grape (about 80%) in Sauternes is Sé́millon, which is usually blended with Sauvignon Blanc to augment the wine's flavor; a few châ̂teaux may add small amounts of Muscadelle as well. The best vintages are affected by Botrytis cinerea (the noble rot), which only occurs two to four harvests per decade and gives the wine a highly sought-after honeyed character, luscious sweetness, and intense flavors of peaches, pineapples, and spice. To make high-quality Sauternes, each mature berry must be hand-picked and the wine aged at least five to 10 years. In short, it's an extremely time-intensive process, and that explains why Sauternes are so expensive and typically sold in half-bottles. FYI, when Sauternes grapes don't ripen suitably to make sweet wine, a châteaux may instead make dry wine and sell it as Bordeaux.