Lafaurie-Peyraguey, Chateau
Summary
Château Lafaurie-Peyraguey is a Premier Cru Classé Sauternes producer operating from its 36-hectare estate in Bommes, where gravelly soils and the microclimate created by the Garonne and Ciron rivers foster ideal conditions for noble rot in their predominantly Sémillon vineyards. The estate maintains traditional labor-intensive methods including multiple selective harvest passes and extended barrel aging, while thoughtfully integrating contemporary elements under Lalique ownership that honor the property's winemaking heritage dating to 1618.
Heritage & Leadership
Château Lafaurie-Peyraguey was established in 1618 in the Sauternes appellation of Bordeaux, France. The estate's documented history began when Raymond Peyraguey acquired the property, then known as Maison Noble de Peyraguey. Following the French Revolution, the estate was purchased by Monsieur Lafaurie, who added his name to create the hyphenated title that remains today. The château earned classification as a Premier Cru Classé in the historic 1855 Bordeaux Classification, confirming its significance among Sauternes producers.
In 2014, Swiss businessman Silvio Denz, chairman of the Lalique Group, acquired the property, marking a significant transition in ownership. Under Denz's direction, the château underwent substantial renovations, including the 2018 opening of a Lalique-designed hotel and restaurant within the historic château building. The property now operates under the management of the Lalique Group, with David Bolzan serving as Managing Director and Bernadette Arbo as Technical Director overseeing viticulture and winemaking operations.
Vineyards & Wines
Château Lafaurie-Peyraguey's vineyards span 36 hectares in the commune of Bommes within the Sauternes appellation. The vineyard composition follows traditional Sauternes planting patterns with 93% Sémillon, 6% Sauvignon Blanc, and 1% Muscadelle. These vineyards benefit from a distinctive microclimate created by the confluence of the Garonne River and its tributary, the Ciron, which generates the morning mists essential for the development of Botrytis cinerea (noble rot).
The estate's terroir features gravelly soils atop clay and limestone subsoils, with vineyard elevations ranging between 20 and 80 meters above sea level. The average vine age stands at 40 years, with some parcels containing vines over 60 years old. Annual production varies significantly based on vintage conditions, typically yielding between 40,000 and 60,000 bottles.
The flagship wine remains the Château Lafaurie-Peyraguey Grand Vin Sauternes, a sweet wine produced from botrytized grapes. Since 2014, the estate has expanded its portfolio to include "Grand Vin Blanc Sec," a dry white wine made from Sémillon and Sauvignon Blanc, and "La Chapelle de Lafaurie," the château's second wine.
Philosophy & Practice
Château Lafaurie-Peyraguey adheres to traditional Sauternes production methods while incorporating modern precision. Harvesting occurs through multiple passes through the vineyards (tries), with pickers selecting only grapes affected by noble rot. This labor-intensive process may require up to six separate harvesting passes through the same vineyard rows.
In the winery, the botrytized grapes undergo gentle pressing followed by fermentation in French oak barrels (50% new). The sweet wines age for 18 to 20 months in barrel before bottling. For the dry white wines introduced under Denz's ownership, whole-cluster pressing and fermentation at controlled temperatures preserve aromatic freshness, with aging conducted in 25% new French oak.
The integration of wine production with art represents a cornerstone of the estate's current identity. This philosophy manifests in the Lalique-designed bottles and decanters for premium cuvées and the transformation of the château into a destination combining wine, gastronomy, and crystal artistry. The on-site restaurant, led by Jérôme Schilling, earned a Michelin star in 2019, furthering the estate's commitment to presenting Sauternes within a broader cultural context.