Château Lafaurie-Peyraguey

The estate traces its origins to a fortified keep built in the 13th century, with château archives documented back to 1742 and eight centuries of recorded history. Sieur Raymond Peyraguey was the first recorded owner, purchasing the property in 1618. Pierre Lafaurie acquired the estate in 1796 and added his name, creating the dual-barrelled identity the property carries today. Thomas Jefferson purchased wines from the château in 1788, a testament to its early reputation. Silvio Denz purchased the estate in 2014, and in 2018 opened a five-star Relais & Châteaux hotel and Michelin-starred restaurant to mark the 400th anniversary of winemaking on the property. The Lalique Group acquired a majority stake in November 2023.

• Fortified keep built on the site in the 13th century
• First recorded owner Sieur Raymond Peyraguey purchased the estate in 1618
• Pierre Lafaurie added his name to the property after acquiring it in 1796
• Thomas Jefferson purchased wines from the château in 1788

The vineyard sits on a high gravel terrace in the commune of Bommes at 70 meters above sea level. Soils are primarily gravel from the Quaternary period, deposited over 600,000 years ago, with clay, gravel, and a limestone substratum of Aquitania limestone beneath. The estate also encompasses gravelly-sandy soils. Key vineyard plots include the historic L'Enclos and Maisons Rouges. The microclimate between the Garonne and Ciron rivers generates morning mists that are critical to the development of Botrytis cinerea, the noble rot fungus that concentrates sugars and defines the Sauternes style. The estate identifies four pillars of its wine identity: the terroir between the two rivers, this unique microclimate, Botrytis cinerea, and the Sémillon grape.

• Soils are Quaternary-period gravel deposited over 600,000 years ago, with clay and Aquitania limestone substratum
• Elevation of 70 meters above sea level in the commune of Bommes
• Morning mists from the Garonne and Ciron rivers create ideal conditions for Botrytis cinerea
• Historic vineyard plots include L'Enclos and Maisons Rouges

The 18.5-hectare vineyard is planted at a density of 6,666 vines per hectare, with an average vine age of 40 years. The blend is dominated by Sémillon at 93%, with Sauvignon Blanc at 6% and Muscadelle at 1%. Grapes are processed through vertical pressing, followed by fermentation in French oak barrels, using both new and used barrels, over 18 to 30 days at controlled temperature. The wines then age in French oak barrels for 18 to 20 months. Production reaches approximately 4,500 cases of Sauternes per year, with less than 40% of that total allocated to the Grand Vin since 2014. The second wine is La Chapelle de Lafaurie-Peyraguey. The estate also produces two dry white wines: Château Lafaurie-Peyraguey Grand Vins Blanc Sec and Le Lys de Lafaurie-Peyraguey.

• Sémillon 93%, Sauvignon Blanc 6%, Muscadelle 1%
• Fermentation in French oak (new and used) for 18-30 days at controlled temperature
• Aging in French oak barrels for 18-20 months
• Less than 40% of production allocated to the Grand Vin since 2014

Château Lafaurie-Peyraguey holds Premier Grand Cru Classé status in the 1855 Bordeaux Classification, ranked third among the Sauternes estates behind Château d'Yquem and Château La Tour Blanche. This classification has remained unchanged since 1855 and reflects the estate's long-standing position among the finest sweet wine producers in the world. The addition of a five-star hotel and Michelin-starred restaurant in 2018 extended the estate's reputation beyond the cellar, cementing it as a destination as well as a wine producer.

• Ranked third Premier Grand Cru Classé in 1855, behind d'Yquem and La Tour Blanche
• Classification established in 1855 and unchanged since
• Five-star Relais & Châteaux hotel and Michelin-starred restaurant opened in 2018
• Currently majority-owned by the Lalique Group following acquisition in November 2023