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Wine Description
The Story
At the heart of the great terroirs of the Sauternes region, Lafaurie-Peyraguey’s vineyard is located on the terrace of Sauternes gravel, 70 metres above sea level, just next to Château d’Yquem. The “Enclos” and “Maisons Rouges” plots represent the historic heart of Château Lafaurie-Peyraguey’s magnificent terroir, consisting of gravel from the Quaternary era which was deposited here more than 600,000 years ago, on a substratum of Aquitania limestone.
Silvio Denz’s objective is to produce very fine wines from the best terroirs. Château Lafaurie-Peyraguey will be made from the vines of the great historic 1855 terroirs in order to enhance its quality.
Harvesting: manual with successive rounds of highly selective picking (4 to 7, depending on the year) during the ripening period, in order to preserve the desired aromatic precision
Environmental integrity: sustainable viticulture, no chemical herbicides
Vinification: in fine-grained French oak barrels, with 40 to 70% new oak barrels each year depending on the vintage. Fermentation at between 17°C and 23°C in the air-conditioned, humidity-controlled winery, for 18 to 30 days depending on the batch
Ageing: in French oak barrels, with 40 to 70% new oak barrels depending on the vintage, for 18 to 20 months
Average production: 40000 bottles
Second wine: La Chapelle de Lafaurie-Peyraguey
Vintage 1929
The year 1929 was an extraordinary year in the Bordeaux vineyards as well as on Wall Street. When the U.S. stock market collapsed in 1929, it produced several undesirable effects abroad, particularly in Europe, where many countries had not fully recovered from the aftermath of World War I. In Germany, the economic disaster and resulting social dislocation contributed to the rise of Adolf in the United States, there were 16 million unemployed – about a third of the available labor force.
In Bordeaux, the 1929 is one of the “legendary” vintages of the century. Its reputation was made even greater as the 1930s were truly a disastrous decade, and it wasn't until 1945 that anything of equivalent quality was made. In Bordeaux, these sixteen years were one of the longest “dark periods” of the 20th century. The year 1929 was extremely hot and dry, the driest since the turn of the century. It only rained for a short time during harvest, but the nice warm weather returned. The grapes became very concentrated, rich in tannins and produced wine to last.