Clos Haut Peyraguey
Sauternes 2020
| Denomination | AOC Sauternes Premier Cru Classè |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Bordeaux (France) |
| Grape varieties | 95% Semillon, 5% Sauvignon |
- Style and origin: Sweet white dessert wine, Sauternes, Bommes (Bordeaux), 2020
- Varietal composition: Sémillon and Sauvignon Blanc (approx. 70/30) from vines over 40 years old
- Aromatic profile: Notes of honey, candied orange, almond, apricot and vanilla
- Vinification: Gentle pressing and fermentation in barrels at controlled temperatures
- Terroir and awards: Premier Cru Classé 1855, 6-hectare enclosed vineyard, up to 95 points
Description
What type of wine it is
Bernard Magrez's Clos Haut Peyraguey Sauternes is an elegant sweet white dessert wine, originating from the renowned Bordeaux region and fermented in oak barrels. Historically recognised as a Premier Grand Cru Classé, this refined blend combines Sémillon and Sauvignon Blanc grapes to create an intense and complex aromatic profile. In the glass, it offers fascinating notes of honey, candied orange peel, almond, apricot, and vanilla. On the palate, it is smooth and structured, capable of impeccably balancing a remarkable fruity density with the evident freshness conferred by the terroir.
Where it comes from
This wine originates in the commune of Bommes, within the famous Sauternes appellation. The estate stands at the highest point of the hill of the same name, encompassing a single walled vineyard which is the smallest of the Premier Grand Cru Classé properties. The vines, some of which are over eighty years old, take root in gravelly-sandy soils with a deep clay subsoil, which is fundamental for preserving the natural acidity of the grapes. This fortunate exposure, combined with a favourable microclimate, supports a historical production documented since the 17th century.
How it is produced
Under the guidance of Bernard Magrez, production follows certified sustainable viticulture practices. Harvesting takes place through a meticulous selective harvest, carried out manually berry by berry to capture the ideal level of ripeness. After a soft and prolonged pressing, the selected musts undergo controlled-temperature fermentation within new or one-year-old oak barrels. The final balance is defined through rigorous tasting control, ensuring an authentic sensory profile true to its land of origin.
History and interesting facts
With a history dating back to the first harvest in 1618 on the hill of Bommes, Clos Haut-Peyraguey is an ancient barony that has become the smallest and most exclusive estate among the Premier Grand Cru Classé 1855. This precious jewel, enclosed within a single six-hectare walled vineyard, preserves magnificent Sémillon vines that are over eighty years old. Under the leadership of Bernard Magrez since 2012, the estate ensures absolute excellence thanks to selective harvesting, sometimes carried out berry by berry, to create a majestic dessert wine that embodies the sublime elegance of its extraordinary terroir.
Awards
-
2020
92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2020
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2020
95/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2020
89/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
This ancient barony acquired in the eighteenth century by Monsieur Pichard - then President of the Parliament of Bordeaux - has enjoyed through the decades a unique terroir and climatic conditions combined with an ancestral know-how enabling it to make its grapes play, a symphony excellence.
When classified in 1855, the area was called Château Peyraguey. In 1879 the Estate was split in two. One part was called Lafaurie-Peyraguey as a tribute to Mr. Lafaurie (former owner) who gave the Château its fame and the highest land on top of Bommes hill, was named Clos Haut-Peyraguey.
It is in 2012 that Bernard Magrez acquired Clos Haut-Peyraguey to the Pauly family who ran the property since 1914. In order to perpetuate the excellence of the Premier Grand Cru Classé of Sauternes but also to give it an international reputation, Bernard Magrez ensures make meticulous care in the vineyard is in the tradition but also innovation to produce a unique wine: high-Peyraguey Clos, Sauternes Insiders. Read more
| Name | Clos Haut Peyraguey Sauternes 2020 |
|---|---|
| Type | White green dessert wine from grapes with noble rot dessert wine |
| Denomination | Sauternes AOC |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 95% Semillon, 5% Sauvignon |
| Country | France |
| Region | Bordeaux |
| Vendor | Clos Haut Peyraguey |
| Story | History and interesting facts With a history dating back to the first harvest in 1618 on the hill of Bommes, Clos Haut-Peyraguey is an ancient barony that has become the smallest and most exclusive estate among the Premier Grand Cru Classé 1855. This precious jewel, enclosed within a single six-hectare walled vineyard, preserves magnificent Sémillon vines that are over eighty years old. Under the leadership of Bernard Magrez since 2012, the estate ensures absolute excellence thanks to selective harvesting, sometimes carried out berry by berry, to create a majestic dessert wine that embodies the sublime elegance of its extraordinary terroir. |
| Origin | Bommes (France) |
| Climate | Dry and temperate spring; dry and very hot summer; mild and humid winter |
| Soil composition | Gravelly-sandy soils on clayey subsoil |
| Plants per hectare | 6,600 vines per hectare |
| Fermentation temperature | Controlled temperature |
| Production technique | Gentle and prolonged pressing with selection of the musts; fermentation in oak barriques (new or one-year-old) at controlled temperatures. |
| Wine making | Temperature-controlled stabilisation; alcoholic fermentation in oak barrels (new or one-year-old). |
| Allergens | Contains sulphites |