2003 Lafaurie-Peyraguey 750ml

France - Bordeaux - Sauternes | Sauternes-Barsac Premier Cru Classe/ White / Bordeaux Blend
2003 Lafaurie-Peyraguey
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International Wine Cellar | 92

($43-$55) Yellow-gold. Knockout nose combines apricot jam, peach, white plum and spicy, vanillin oak. Lush and fat with fruit; opulent and seamless. Wonderfully concentrated flavors of peach, nectarine and spices, with a whiff of menthol adding complexity. Fat and sweet but with lovely freshness and lift; in fact, this is showing more shape and thrust than it did from barrel a year ago. Finishes long and spicy, with very strong fruit. This is already delicious.

Author: Stephen Tanzer
Issue: Issue 127

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Score: 92
Author: Stewart
Trust Rating: 91
Tasted On: 10/15/2011
Score: 92
Author: Carlitos
Trust Rating: 99
Tasted On: 01/29/2011
Drink Dates: 2008-2028
Score: 90
Author: King3194
Trust Rating: 98
Tasted On: 05/09/2010
Score: 92
Author: dwilson
Trust Rating: 98
Tasted On: 04/05/2008
Drink Dates: 2008-2018
Much better than in 2006. This is really coming around nicely. The heat that marred the finish when last tasted is gone. This bottle is full, rich, and attractive, with good botrytis; still very sweet.

About This Producer


Lafaurie-Peyraguey's full estate history stretches back more than seven centuries, with wine production at the property beginning sometime in the early 17th Century. More serious winemaking began in the middle of the 1700s and while initially regarded as a lowly ranked estate, within half a century Lafaurie-Peyraguey was one of the top names for Sauternes (even listed as a favorite of King Alphonso XII of Spain), and was ranked third place in the 1855 classification of Sauternes and Barsac directly behind Yquem and La Tour Blanche.

Although once containing almost 30% Sauvignon Blanc, it is Semillon which now makes up nearly the entire estate vineyard, with just 8% Sauvignon Blanc and 2% Muscadelle now remaining. The vines have an average age of 40 years, and the harvest is done in multiple passes dictated by the slow spread of botrytis.

The entire harvest is then fermented in French oak barriques, 30% of which are new each year. The wine is aged in barrique for between 18 and 30 months prior to bottling.

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