Clos Haut-Peyraguey 2016

First Grand Cru Classé in Sauternes in 1855

Clos Haut-Peyraguey is the smallest of the 1st Grands Crus Classés de Sauternes in 1855. Its surface area is 8.5 ha, all in one piece within an enclosure, on the northeast slope of the property, opposite Château d'Yquem. Peyraguey, whose name means hill or promontory, is an ancient barony acquired in the 18th century by the President of the Bordeaux Parliament. Monsieur Lafaurie acquired the estate during the French Revolution. In 1879, the estate was split in two: the higher lands at the top of the Bommes hill were named Clos Haut- Peyraguey. The Garbay-Pauly family owned the estate from 1914, until Bernard Magrez acquired the 1st Grand Cru Classé at the end of 2012.

Features

  • Appellation : AOC Sauternes
  • Density: 6,600 plants/ha
  • Age of vines: 40 years
  • Soil type: Gravelly-sandy soil on clay subsoil
  • Grape varieties: 95% Semillon, 5% Sauvignon
  • Blend: 95% Semillon, 5% Sauvignon

 

Tasting

Couleur jaune. Nez fruité, frais et un brin compoté. Bouche particulièrement fruitée, tendre,
suave, légèrement épicée et un tantinet molle. Longueur moyenne.

Food & wine pairing

  • Foie gras
  • Blue cheese
  • Desserts
  • Exotic dishes
  • Poultry

Conservation

10-30 years

Product from a High Environmental Value farm
SME: ENVIRONMENTAL MANAGEMENT SYSTEM FOR BORDEAUX WINES

Ratings & Awards

  • 95/100

    James Suckling

  • 94/100

    Wine Spectator

95/100

James Suckling

« C’est un vin vraiment épicé et riche, avec beaucoup de caractère d’ananas séché et de miel. Corsé, onctueux et savoureux. Il capte vraiment votre attention. Mieux que le 2015. »

94/100

Wine Spectator

« Ceci est mûr, avec des notes séduisantes de mangue, de papaye et de pêche portées par une texture crémeuse jusqu’à une finale accentuée par des notes de crème de noisette. Ce vin est spectaculaire et accrocheur. »

Winegrowing singularities

Wine Singularities

Climate

  • Sustainable viticulture
  • Mechanical tillage, with grass cover on some plots
  • Traditional manual work (de-budding, lifting, leaf thinning)
  • Hand-harvested in 3 successive selections
  • Slight temperature-controlled settling before fermentation in new or one-wine barrels, depending on tasting.
  • Regular filling
  • Winter: mild and humid
  • Spring: dry and temperate
  • Summer: dry and hot

Our know-how

Expertise unique aimed at excellence

Our actions in favor of the environment

For a more sustainable future of wine, we preserve the terroirs of our Vineyards.

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