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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
In Bordeaux, the heat resulted in early flowering. Also, this led to an early harvest after a very hot summer. As a starting point, there is great maturity in the grapes, and one can expect a more opulent vintage than in the last few years.
The summer this year has been the warmest since 1959, yet the rain has fallen at the right times during the growing season. The harvest took place two weeks before the norm and will yield grapes with high potential alcohol and the lowest acidity since the 2003 vintage. As they say in Bordeaux: "It has been a good and extreme growing season which hopefully also produces great wines".