The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
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 1949
In Bordeaux, the decade culminated in the hot year of 1949, when Bordeaux was hit by an unprecedented period of drought. Cold, rainy weather had hampered germination, resulting in an exceptionally uneven distribution of pollen. This, in turn, led to a record harvest. With the arrival of summer, Bordeaux was subjected to a heatwave like it had never seen before. Temperatures of up to 43°C have been recorded in Médoc. Early September brought massive thunderstorms followed by a period of ideal weather, which lasted until harvest at the end of the month. The already small harvest was made even smaller, but it produced an incredibly juicy wine that was extremely delicious even at a young age. The wines themselves have more backbone and are more elegant than the 1947 vintage. Indeed, these lack the concentration found in the 1945. Mouton-Rothschild, however, is a capable challenger even of the best 1945 and 1947, with its ample body and balance. The dry white wines produced were also exceptional, although no longer very drinkable. Conversely, the Sauternes grapes picked at the end of a record dry October produced unique and noble wines.
By Tb