2014 Clos Haut Peyraguey, Sauternes (375ml)

SKU #1336060 93-95 points Wine Enthusiast

 Opulent honey notes dominate the flavor of this super-rich wine. A dry core of botrytis gives an almost mineral character to the wine. Full bodied, a blend of apricot and crisp pear notes are generous and concentrated. (RV)  (4/2015)

92-94 points Robert Parker's Wine Advocate

 The Château Clos Haut-Peyraguey 2014 is a blend of 95% Sémillon and 5% Sauvignon Blanc picked between 16 September and 25 October. Michel Rolland actually told me that Bernard Magrez had insisted he oversee the wine himself despite Michel's protesting that Sauternes was not his area of expertise. Well, this is a damn fine Sauternes. It has captivating purity on the nose with that Sémillon in full flight, almost Climens-like in style. The palate is unctuous on the entry, the acidity nice judged, perhaps just a tad straight-laced on the finish but very pure and sensual. This is a very fine Clos Haut Peyraguey that could surpass recent vintages. (NM)  (4/2015)

92 points James Suckling

 Aromas of lemon curd, cream and hints of honey. Full-bodied and medium sweet with botrytis spices and honey undertones. Wonderful length and a delicious finish. A sweet and intense wine. Drink now or hold.  (2/2017)

92 points Vinous

 The 2014 Haut-Peyraguey is a very pretty Sauternes from Bernard Magrez. Enticing scents of pineapple, lemon confit, white flowers and new oak are impossible to resist. Soft, airy and weightless on the palate, the 2014 has lost a bit of the exuberance it showed as a young wine, but it has gained in finesse. This understated, pretty Sauternes has plenty to offer. (AG)  (2/2017)

92 points Wine Spectator

 On the fresher side, with honeysuckle and orange blossom notes leading the way before more typical glazed peach, creamed yellow apple and yellow plum flavors flow through. Both the rich and floral details mingle through the finish. Shows lovely integration already, and is approachable now. Drink now through 2035. (JM)  (3/2017)

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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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