Neal Martin - 30/12/2014
About this WINE
Château Lafaurie-Peyraguey is a property with a long history and a château that dates back to the 13th century. This 1er Cru Classé property had a very high reputation during the 19th century and was rated third behind La Tour Blanche and d`Yquem in the 1855 classification.
Lafaurie-Peyraguey was bought by the Cordier family in 1917 and produced rather monolithic and bland wines until the late 1970s when Michel Laporet was appointed as administrator. He severely restricted the yields, introduced more rigorous selection procedures at harvest time and initiated fermentation and maturation in oak casks.
Lafaurie-Peyraguey is now unquestionably one of the top half-dozen estates in Sauternes. It is now no longer owned by the Cordier family but has passed into the hands of the Société Foncier des Domaines Cordier, which also owns Château Meyney in St-Estèphe and Clos des Jacobins in St-Emilion.
Sauternes is where arguably the world's finest sweet white wines are produced. The Sauternes appellation actually consists of five communes: Barsac, Preignac, Bommes, Fargues and Sauternes itself. Barsac is also an appellation in its own right.
Sauternes literally has an atmosphere different from any of the other major communes. At the southern tip of the Graves,close to the Garonne, not only is the land hillier and decidedly more bucolic but it also enjoys a specific mesoclimate of evening autumn mists which linger until well into the following day, unless burnt off by warm sunshine.The mists are caused by the cool, spring-fed waters of the Ciron River meeting the warmer tidal Garonne, and the result is an ideal environment for the growth of the mould botrytis cinerea. When its arrival is felicitous, it feeds on the water in the ripe grapes, dehydrating them and leaving sweet, shriveled fruit.
Recommended Châteaux : Ch. D'Yquem, Ch. Climens (Barsac), Ch. Suduiraut, Ch. Rieussec, Sigalas- Rabaud, Ch. Coutet (Barsac), Ch. de Fargues, Ch. Lafaurie-Peyraguey, Ch. Doisy-Védrines (Barsac), Chateau Partarrieu, La Tour Blanche
Sauvignon Blanc & Sémillon
The blend used for White Graves and Sauternes and rarely encountered outside France. In the great dry whites of Graves, Sauvignon Blanc tends to predominate in the blend, although properties such as Smith Haut Lafite use 100% Sauvignon Blanc while others such as Laville Haut Brion have as much as 60% Sémillon in their final blends. Sauvignon Blanc wines can lose their freshness and fruit after a couple of years in bottle - if blended with Sémillon, then the latter bolsters the wine when the initial fruit from the Sauvignon fades. Ultimately Sauvignon Blanc gives the wine its aroma and raciness while Sémillon gives it backbone and longevity.
In Sauternes, Sémillon is dominant, with Sauvignon Blanc playing a supporting role - it is generally harvested about 10 days before Sémillon and the botrytis concentrates its sweetness and dampens Sauvignon Blanc`s naturally pungent aroma. It contributes acidity, zip and freshness to Sauternes and is an important component of the blend.