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External Reviews for Château Lafaurie-Peyraguey Sémillon-Sauvignon Blanc Blend Sauternes
Lafaurie-Peyraguey has produced some of Sauternes; most powerful wines for more than two decades now. The 2003 is no exception mdash; Bordeauxrsquo;s hottest summer on record produced a full-bodied dessert wine with incredibly intense apricot and honey aromas. The chateau uses more than 90 percent Semillon to achieve that concentration, planted on 100 acres of gravel that surround an imposing 13th century fortress chateau.
This is another very primal, honeyed nose that is still a little yeasty but there appears to be good fruit concentration with honey, mango and apricot. The palate is displaying very good delineation and minerality, very vibrant and focused with a crisp, zest finish. Good level of botrytis towards the finish, very good length. Very fine. Drink 2012-2030.
Heady scents of rosewater show the soft, feminine side of this wine. Right in the middle, it rides a firm track through the mouth, but in the end, it breathes that sweetness again, turning misty, complex and exotic, finishing soft.
It is against my better judgment to taste the sweet wines of Barsac and Sauternes at such an early age, as I find they typically require at least 12 months to reveal the definition/ delineation so essential in these creamy, creme brulee, and honeysuckle-flavored offerings. Nevertheless, because this vintage is so highly regarded, I tasted through most of the top estates. The 2003s appear to be somewhat in the style of the 1990s, with high levels of residual sugar (higher than 2001 for the most part) as well as botrytis, low acidity, and fat, full-bodied personalities. This regionrsquo;s harvest began extremely early (early September), and was completely finished within three weeks. It does not appear that the nobleness and racy richness of the 2001 vintage will be found in the 2003s, but readers who like the big, flamboyant, over the style of the 1990s will enjoy the 2003s even more than I did. Unlike most of my red wine tastings, this offering was only tasted once. Readers should keep in mind that this is a very early, pre-bottling judgment from very unevolved wine that is not nearly as defined and easy to evaluate as the reds.
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 really delicious.
Der Wein ist explosiv in der Nase. Im Aroma sind Noten von Orangen und Pfirsich erkennbar. Der cremige Mund ist dank einer schönen Säure ausgewogen.