Château Lafaurie Peyraguey Sauternes 1er Grand Cru Classé 2022 i trækasse

Markus del Monego MW

Intense golden colour. Opulent wine with distinct botrytis in influence, roasted peanuts, rich fruit, ripe apricots, peach jam, candied orange peel, cassata Siciliana, vanilla and mild spices. On the palate rich and concentrated with distinct fruit, candied orange peel, dried apricots and peach jam, opulent char acter tamed by fine minerality and discreet acidity. Excellent depth and length

Christer Byklum

Peach, pears, fruit driven, nuanced, intense, pineapples and apricots nose.

Bettane et Desseauve

Bettane & Desseauve

The Wine Cellar Insider - Jeff Leve

Ripe, very ripe, and over ripe pineapples, mangos, candied oranges, apricot, flowers, honey, and marmalade create the intoxicating perfume. Perfectly perched between its decadently, sweet side, and its raciness on the other side, this is sublime. The roasted passion fruits, mangos, apricots, pineapple, roasted cashews, and saffron on the palate are all slathered with honey. This has the potential to be a future legendary sweet wine. If this is your thing, grab it as only 1,200 cases were produced. It is going to be stunning on release. But if you prefer your sweet wines with age, this will evolve for 3 or more decades. The wine blends 95% Semillon with 5% Sauvignon Blanc. Drink from 2025-2055.

Bernard Burtschy

Alexandre Ma

La Revue du Vin de France

James Suckling

Another mind-blowing Sauternes with dense and concentrated fruit, and incredible depth and power. Spices galore. Very sweet. 260 grams residual sugar. Twice the normal year. French TBA? 95% semillon and 5% sauvignon blanc

Jürg Richter

It has an almost oily consistency but comes with one at the same time sensational elegance therefore. The density and complexity are for a wine fantastic in this category. Flavors of candied lemons with a dash of vanilla extract.The freshness required for the high sweetness gives it the perfectly balanced acidity. A long and finesse-rich finish after candied oranges and lemon curd leave a lasting, timeless impression.

Bernard Burthschy