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  • Country ranking ?

    1 853
  • Producer ranking ?

    53
  • Decanting time

    45min
  • When to drink

    Now

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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 
 

 

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Vintage 1977

Bordeaux / The 1977 vintage ended up being one of the poorest of the 1970s. Early budburst faced a damaging spring frost, reducing crop size from small to minimal. The forming crop was poorly treated by the cool and constantly wet summer. Then came the driest September in 125 years, followed by a dry October saving the vintage from total disaster. The epitome of the vintage was the poorest Mouton-Rothschild ever made. The only pleasure it can give is the beautiful label. On the other hand, there are surprises. Lafite with a ridiculous price of 150 euros per bottle turned out to be very pleasant. The best experience this year is still the Yquem produced in very small quantities. Overall, all dry wines were ready to drink upon release and are not

 

Main characteristics of the vintage
From the beginning of March, the weather was good with temperatures quite high above the seasonal average causing the vines to grow around March 10, which was really very early. At the end of the month, despite the sunny weather, it was rather cold (on March 31, the temperature dropped below 2°C). Merlots and Cabernet Francs were first affected by the frost, because their growth predated that of Cabernet Sauvignons. The Montrose vineyard, well ventilated by its proximity to the Gironde estuary, was never subject to spring frosts before 1977. Then, May and June were too mild for the season with precipitation. Early vegetation was delayed and flowering was late (mid-flowering on June 21). If July temperatures were normal, August and September lacked sun and heat, leading to insufficient maturity of the grapes. The first days of harvest were characterized by alternating rain and sun, followed by nice cool weather. During this period, the temperature did not exceed 20°C;

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Information

Origin

Sauternes, Bordeaux

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