Château Lafaurie Peyraguey
Set on the high ground of Bommes above the autumn mists of Sauternes, Château Lafaurie Peyraguey stands as a Premier Grand Cru Classé of 1855, with Château d’Yquem as a neighbour. Medieval stonework still frames the site, and in 1618 Raymond Peyraguey began cultivating vines here, convinced the hilltop could translate light and fog into wine.
About 18 hectares form a patchwork across Bommes, Sauternes, Fargues and Preignac: gravelly terraces, clay threads and limestone touches that balance drainage with reserve. When the Ciron’s cool humidity meets warm afternoons, noble rot can arrive—and only repeated passes through the rows, hand-selecting berry by berry, capture botrytis as precision rather than sweetness.
Vinification is guided by restraint: controlled fermentations, élevage in wood and time on fine lees to build texture without masking origin. Lafaurie Peyraguey reads Sauternes as terroir first—altitude, atmosphere and patient craft.Château Lafaurie Peyraguey
Set on the high ground of Bommes above the autumn mists of Sauternes, Château Lafaurie Peyraguey stands as a Premier Grand Cru Classé of 1855, with Château d’Yquem as a neighbour. Medieval stonework still frames the site, and in 1618 Raymond Peyraguey began cultivating vines here, convinced the hilltop could translate light and fog into wine.
About 18 hectares form a patchwork across Bommes, Sauternes, Fargues and Preignac: gravelly terraces, clay threads and limestone touches that balance drainage with reserve. When the Ciron’s cool humidity meets warm afternoons, noble rot can arrive—and only repeated passes through the rows, hand-selecting berry by berry, capture botrytis as precision rather than sweetness.
Vinification is guided by restraint: controlled fermentations, élevage in wood and time on fine lees to build texture without masking origin. Lafaurie Peyraguey reads Sauternes as terroir first—altitude, atmosphere and patient craft.
