Chateau Filhot
Acquired in 1709 by Romain de Filhot, and despite several ownership changes over the past 300+ years, the estate still retains his name today. Although the vineyard was already established when Filhot purchased it, the first vines were likely panted around 1650. Within the next century the wine had developed a fabulous reputation, eventually selling for the same price as Yquem and becoming recognized as one of the best sweet wines of the era.
Ranked as one of the 14 deuxieume cru properties in the Classification of 1855, today the vineyard covers 62 ha of the Sauternes appellation. The soil is principally sand, gravel, and clay over a thick layer of limestone. The vineyard is approximately 60% Semillon, 36% Sauvignon Blanc, and 4% Muscadelle with an average vine age of 35 years.
Harvest is done manually and the fruit is picked in successive passes with workers taking only the best botrytized fruit with each pass. Until recently, the wine was fermented (and matured) in fiberglass tanks. Often the wine sat in these tanks for up to two years. Now however, fermentation is done in stainless steel tanks where the wine stays for a period of 10 months before it is filtered and blended. The wine is then aged in French oak barrels (30% of which are new) for an additional 2 to 3 years.
Ranked as one of the 14 deuxieume cru properties in the Classification of 1855, today the vineyard covers 62 ha of the Sauternes appellation. The soil is principally sand, gravel, and clay over a thick layer of limestone. The vineyard is approximately 60% Semillon, 36% Sauvignon Blanc, and 4% Muscadelle with an average vine age of 35 years.
Harvest is done manually and the fruit is picked in successive passes with workers taking only the best botrytized fruit with each pass. Until recently, the wine was fermented (and matured) in fiberglass tanks. Often the wine sat in these tanks for up to two years. Now however, fermentation is done in stainless steel tanks where the wine stays for a period of 10 months before it is filtered and blended. The wine is then aged in French oak barrels (30% of which are new) for an additional 2 to 3 years.
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