Fargues, Chateau de
Summary
Château de Fargues is a historic Sauternes estate owned by the Lur Saluces family for 23 generations since 1472, producing exclusively sweet wines from 15 hectares of Sémillon and Sauvignon Blanc planted on elevated gravelly clay-limestone soils. The estate maintains traditional methods with multiple selective harvest passes, extended 30-36 month barrel aging, and deliberately limited production of 15,000-20,000 bottles annually, occasionally skipping vintages entirely when conditions fail to meet their exacting standards.
Heritage & Leadership
Château de Fargues traces its origins to the 13th century when it was built as a defensive fortress by Raymond-Guilhem de Fargues, nephew of Pope Clement V. The estate entered the Lur Saluces family through marriage in 1472, establishing what would become a centuries-long stewardship that continues to the present day. While the original fortress was partially destroyed during the French Revolution, the property's viticultural focus developed later than many Sauternes estates, with dedicated wine production beginning in the late 19th century.
The property shares its family heritage with the famed Château d'Yquem, as both estates were under Lur Saluces ownership for generations. When Château d'Yquem was sold to LVMH in 1999, Count Alexandre de Lur Saluces maintained ownership of Château de Fargues, focusing his attention on this ancestral property. Today, the estate continues under the direction of Count Alexandre and his son Philippe de Lur Saluces, maintaining family ownership spanning 23 generations.
## Vineyards & Wines
Château de Fargues encompasses 15 hectares of vineyards situated on elevated terrain within the Sauternes appellation, approximately 4 kilometers from the village of Sauternes itself. The vineyard composition follows traditional Sauternes planting, with 80% Sémillon and 20% Sauvignon Blanc. The estate benefits from its position on gravelly clay-limestone soils atop a limestone subsoil, with vineyards situated at elevations between 60 and 80 meters above sea level.
The property's terroir features the specific microclimate essential for noble rot (Botrytis cinerea) development, created by the confluence of the cool Ciron stream with the warmer Garonne River. This natural phenomenon generates the morning mists that facilitate botrytis infection followed by afternoon drying conditions that concentrate the grapes. The estate produces exclusively sweet wine, with an annual production averaging 15,000 to 20,000 bottles, depending on vintage conditions.
## Philosophy & Practice
Château de Fargues adheres to traditional Sauternes production methods refined over generations. Harvesting involves multiple passes through the vineyards (tries successives), with pickers selecting only perfectly botrytized grapes. This meticulous selection process can extend over several weeks, with up to six or more passes through each vineyard section.
In the winery, fermentation occurs in oak barrels, with approximately 30-40% new oak used each year. The wines undergo extended aging in barrel, typically between 30 and 36 months, before bottling. This prolonged maturation contributes to the wine's structural development and aromatic complexity. The estate maintains low yields, typically between 10 and 15 hectoliters per hectare, prioritizing concentration and quality.
The Lur Saluces family applies a patient, quality-focused approach to wine production, releasing wines only when deemed ready and occasionally skipping vintages entirely when conditions do not meet their standards. This commitment to excellence reflects their historical connection to the region and determination to produce wines that express the distinctive character of their ancestral property.
Vineyards & Wines
Château de Fargues encompasses 15 hectares of vineyards situated on elevated terrain within the Sauternes appellation, approximately 4 kilometers from the village of Sauternes itself. The vineyard composition follows traditional Sauternes planting, with 80% Sémillon and 20% Sauvignon Blanc. The estate benefits from its position on gravelly clay-limestone soils atop a limestone subsoil, with vineyards situated at elevations between 60 and 80 meters above sea level.
The property's terroir features the specific microclimate essential for noble rot (Botrytis cinerea) development, created by the confluence of the cool Ciron stream with the warmer Garonne River. This natural phenomenon generates the morning mists that facilitate botrytis infection followed by afternoon drying conditions that concentrate the grapes. The estate produces exclusively sweet wine, with an annual production averaging 15,000 to 20,000 bottles, depending on vintage conditions.
## Philosophy & Practice
Château de Fargues adheres to traditional Sauternes production methods refined over generations. Harvesting involves multiple passes through the vineyards (tries successives), with pickers selecting only perfectly botrytized grapes. This meticulous selection process can extend over several weeks, with up to six or more passes through each vineyard section.
In the winery, fermentation occurs in oak barrels, with approximately 30-40% new oak used each year. The wines undergo extended aging in barrel, typically between 30 and 36 months, before bottling. This prolonged maturation contributes to the wine's structural development and aromatic complexity. The estate maintains low yields, typically between 10 and 15 hectoliters per hectare, prioritizing concentration and quality.
The Lur Saluces family applies a patient, quality-focused approach to wine production, releasing wines only when deemed ready and occasionally skipping vintages entirely when conditions do not meet their standards. This commitment to excellence reflects their historical connection to the region and determination to produce wines that express the distinctive character of their ancestral property.
Philosophy & Practice
Château de Fargues adheres to traditional Sauternes production methods refined over generations. Harvesting involves multiple passes through the vineyards (tries successives), with pickers selecting only perfectly botrytized grapes. This meticulous selection process can extend over several weeks, with up to six or more passes through each vineyard section.
In the winery, fermentation occurs in oak barrels, with approximately 30-40% new oak used each year. The wines undergo extended aging in barrel, typically between 30 and 36 months, before bottling. This prolonged maturation contributes to the wine's structural development and aromatic complexity. The estate maintains low yields, typically between 10 and 15 hectoliters per hectare, prioritizing concentration and quality.
The Lur Saluces family applies a patient, quality-focused approach to wine production, releasing wines only when deemed ready and occasionally skipping vintages entirely when conditions do not meet their standards. This commitment to excellence reflects their historical connection to the region and determination to produce wines that express the distinctive character of their ancestral property.