2011 Lafaurie-Peyraguey, Sauternes (Pre-Arrival)

SKU #1090953 92-95 points Stephen Tanzer's International Wine Cellar

 Bright yellow-gold. Highly expressive, oak-influenced aromas of mirabelle, pear, apricot nectar, clove, gin and jasmine; this displays an almost riesling-like penetrating quality. Then fresh, sweet and wonderfully pure, with a nectar-like quality to its floral flavors of peach, orange, minerals and spices. Plenty of tangy botrytis character here and superb aromatic persistence on the long, minerally finish. Promises to be a great vintage for this property.  (8/2012)

93-94 points James Suckling

 A dense and rich Sauternes with nutmeg, dried mushroom, sweet apples and honey. Full, very sweet and long. Very concentrated.  (4/2012)

92-94 points Robert Parker's Wine Advocate

 The impressive Lafaurie Peyraguey has a light but well-defined, almond-scented nose with a satisfactory level of botrytis. With aeration, hints of pineapple begin to emerge with aromas of vanilla and white peach. The palate is medium-bodied with a very composed, very pure entry and a keen thread of acidity. It shows admirable weight and botrytization, with a gorgeous spicy finish that has impressive persistency. Drink 2015-2035.  (4/2012)

91-93 points Wine Enthusiast

 A beautifully-fresh wine, with its acidity cutting through the weight of its smooth fruit—like scissors cutting through velvet. Intense, with spice and acidity showing through on the finish.  (4/2012)

89-92 points Wine Spectator

 Frankly sweet and very direct, with candied green plum and green apple notes, followed by quince and ginger flavors. Shows the racy side of the vintage, but seems a bit shy on depth compared to the top examples.  (4/2012)

K&L Notes

Trey: Pineapple, with nice balance. Will come together. Hard to taste now.

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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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