2007 Lafaurie-Peyraguey, Sauternes

SKU #1059433 94 points Wine Enthusiast

 Packed with botrytis, this is a wine whose sweetness is suppressed by richness. Flavors of bitter oranges and white figs go with the intense core of botrytis, followed by a touch of bright acidity. This is a wine whose journey is just beginning. *Cellar Selection* (RV)  (6/2010)

93 points Robert Parker's Wine Advocate

 Cropped over 7 tries with 130 grams per liter of residual sugar, the 2007 Chateau Lafaurie-Peyraguey has a generous bouquet with almond, dried honey, minerals and yellow flowers – a little resinous and almost Barsac-like at first, though developing more botrytized aromas with time. The palate is medium-bodied with a honeyed entry. There is very good weight here: plenty of botrytized fruit, good acidity, lovely notes of mandarin, marmalade, quince and a twist of citrus lemon on the dense and assertive finish. This is a top Lafaurie-Peyraguey that was worth the perseverance during the harvest. (NM)  (12/2014)

91 points Wine Spectator

 Honey, dried pineapple, apricot and tropical fruit on the nose. Full-bodied and medium sweet, with a spice, dried fruit and honey aftertaste. (JS)  (3/2010)

90 points James Suckling

 Full body with much more concentration and structure than a second wine. Medium sweet, with spice and honey character. Serious intensity. Drink or hold.  (10/2012)

Jancis Robinson

 Deep bronze. Lots of depth, richness, burnt caramel and glory. This is serious stuff! Tingle and great intensity with a hint of ripe pears. Long and reverberant. Great clarity – and muscularity. (JR) 18/20  (11/2011)


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Price: $59.99

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By: Steve Greer | K&L Staff Member | Review Date: 8/7/2010 | Send Email
Fat and rich are the first two words I wrote about this wine. Peach, pineapple and apricot fill the nose. The palate is fat with enough acidity to keep the richness in check with all of the apricot and pineapple along with a bit of spice. This is a great price for an 2007 Sauternes.

Additional Information:

Varietal:

Semillon

- 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.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.
Sub-Region:

Bordeaux

Specific Appellation:

Sauternes