2010 Lafaurie-Peyraguey, Sauternes (Pre-Arrival)

SKU #1067029 94-96 points Wine Enthusiast

 Big, concentrated botrytis flavors, layering the honey with the rich dried fruits. This is a powerhouse of a wine, densely structured.  (6/2011)

93-94 points James Suckling

 Already a slightly dark color. Beautiful concentration. It's rich and very sweet with intense notes of bitter oranges and honey. Superb finish that long and racy with notes of botrytis.  (4/2011)

91-93 points Robert Parker's Wine Advocate

 The Chateau Lafaurie Peyraguey has an ebullient nose of Tropicana, dried honey and quince that intensifies in the glass whilst maintaining impressive definition. The palate is very well-balanced with superb tension and focus, a Sauternes built of minerality and poise, leading to a citrus, almost spicy finish that leaves the mouth tingling with pleasure.  (5/2011)

90-93 points Stephen Tanzer's International Wine Cellar

 Deep yellow-gold with an amber tinge. Captivating nose offers fresh yellow peach, dried apricot, ginger and lemon zest. Dense, bright and focused on the palate, with orange jam, tangerine and saffron flavors complicated by marmaladey botrytis. A touch of vanillin oakiness emerges on the long, bright finish. Zippy acidity extends the flavors on the back, giving this Lafaurie-Peyraguey a refined, polished mouthfeel and making it seem less sweet than it really is.  (8/2011)

Jancis Robinson

 RS 128 g/l. Bright acid, long and limey on the palate. Almost reminiscent of Riesling. Lovely gentleness.  (11/2012)

K&L Notes

*1/2 Pineapple and citrus aromas and flavors. Spicy undertones. Creamy, with fine acidity. Very good.

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Price: $49.99
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- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.


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