Clos Haut-Peyraguey

The history of Clos Haut-Peyraguey stretches back to 1618, making it one of the oldest wine-producing estates in Sauternes. In the 1855 classification, it formed part of the larger Château Peyraguey estate belonging to Count Duchatel. Upon the Count's death, an inheritance division in 1879 split the property into two distinct estates. The higher-elevation parcel at the top of the Bommes hill was designated Clos Haut-Peyraguey and sold to a Parisian pharmacist, Monsieur Grillon. The lower parcel became Lafaurie-Peyraguey. Eugène Garbay and Fernand Ginestet acquired Clos Haut-Peyraguey in 1914, and by 1937 the Pauly family had become sole owners, stewarding the estate for over seven decades until Bernard Magrez purchased it in 2012.

• First harvest in 1618, one of the region's oldest documented estates
• Classified as Premier Cru under the larger Château Peyraguey name in 1855
• Split from Lafaurie-Peyraguey in 1879 following Count Duchatel's estate division
• Pauly family owned the estate from 1937 to 2012; Bernard Magrez acquired it in 2012

Clos Haut-Peyraguey occupies the highest elevation in the Bommes commune, sitting at 50 to 80 meters above sea level on the Bommes plateau with a northeast-facing aspect. The vineyard soils are gravelly and sandy with clay subsoil and clay veins running through the profile. This combination of well-draining surface soils and moisture-retaining clay below supports healthy vine development. The estate's elevated position and proximity to the Ciron River create the climatic conditions essential for Sauternes production. Morning mists rising off the Ciron encourage the development of Botrytis cinerea, the noble rot that concentrates sugars and builds the complexity that defines great Sauternes.

• Elevation of 50-80 meters, the highest point in Bommes
• Gravelly-sandy soils over clay subsoil with clay veins
• Morning mists from the Ciron River promote botrytis development
• Vineyard covers 12-21 hectares total, with 8-12 hectares in a single contiguous block

The estate is planted predominantly to Sémillon, which accounts for 90 to 95 percent of the vineyard, with Sauvignon Blanc making up the remaining 5 to 10 percent. This Sémillon-dominant blend is typical of top Sauternes estates, as Sémillon's thin skin makes it particularly susceptible to botrytis infection. The grapes are harvested in successive passes through the vineyard, selecting only those berries affected by noble rot at each pass. This labor-intensive method, known as tries successives, is the cornerstone of quality botrytised Sauternes production and captures berries at their peak concentration of sugars, acids, and aromatic compounds.

• 90-95% Sémillon, 5-10% Sauvignon Blanc
• Sémillon's thin skin makes it highly susceptible to Botrytis cinerea
• Multiple selective harvest passes (tries successives) capture peak botrytis concentration
• Botrytis concentrates sugars, glycerol, and complex aromatics in the grapes

Clos Haut-Peyraguey holds the rank of Premier Cru Classé in the 1855 Sauternes and Barsac classification, the system that remains in force today. The 1855 classification placed the estate under the name Château Peyraguey, before the property split into Clos Haut-Peyraguey and Lafaurie-Peyraguey. Both successors retain their individual First Growth status. The 1855 classification for Sauternes recognizes only one Premier Cru Supérieur, Château d'Yquem, with the remaining top estates designated Premier Cru Classé. Clos Haut-Peyraguey is among the smaller Premier Cru properties in Sauternes, which contributes to the relative rarity of its wines.

• Classified as Premier Cru Classé in the 1855 Sauternes classification
• Originally classified under the name Château Peyraguey before the 1879 estate split
• Both Clos Haut-Peyraguey and Lafaurie-Peyraguey retained First Growth status after the division
• Sits below only Château d'Yquem (Premier Cru Supérieur) in the Sauternes hierarchy