Clos Haut-Peyraguey

Anecdotes from the Estate: With 12 hectares – 8 of which are contiguous – near the Ciron, a tributary of the Garonne, Clos Haut-Peyraguey's vines are situated between 50 and 80 meters above sea level on complex gravelly-sandy soils ideal for Sémillon, the grape variety that reigns supreme in the Clos vineyard, with a twentieth planted to Sauvignon Blanc. In the vineyards, practices are those of sustainable agriculture. Vines are replaced by replanting, meaning by replacing vines within the rows rather than by replanting entire plots. Once the famous botrytis (or noble rot) appears on the grape bunches, the harvest is done by hand in several passes, selecting only the grapes with the highest concentration of sugar and aromas. Fermentation takes place in batches for fifteen to twenty days in temperature-controlled tanks at 22°C. In the winery, after slow and gradual pressing, fermentation and aging take place in new or one-year-old oak barrels, the proportions varying according to the richness of the must. Aging lasts approximately 20 months in barrels that are 20% new. Bottling at the château takes place 22 months after the harvest. CLOS HAUT-PEYRAGUEY: A DIVERSE SOIL, A UNIQUE TERROIR. The Clos Haut-Peyraguey vineyard features gravelly-sandy soils over a clay subsoil, soils traversed by veins of clay, and more sandy soils. This diversity is directly linked to the quality of the Clos' terroir. These different soil profiles and the distinct character they impart to the grapes (structure, richness, power, combined with great finesse, complexity, and elegance) play an undeniable role in the aromatic richness and complexity of Clos Haut-Peyraguey wine. The carefully managed grape varieties in the vineyard allow for precise identification of the quality of each plot and facilitate the harvest, all within the framework of perfectly sustainable agriculture. The northeast exposure of most of the plots ensures ample sunshine, which, combined with the morning mists, results in excellent grape ripening and the development of Botrytis cinerea, the renowned noble rot that gives Clos Haut-Peyraguey Sauternes its unique character and distinctive aromatic notes. IN THE WINERY: PRECISION VINIFICATION AND AGING. Pressing takes place in the harvest reception room, using two pneumatic presses. The pressing cycles are long and gradual, in order to best extract the complex aromas contained in the grapes. The juice flows by gravity into an underground tank. Once the grapes are pressed, a light settling process is carried out, with temperature and turbidity levels carefully controlled, to separate the coarsest lees from the pressed juice. The must is then transferred to new barrels inside the fermentation cellar. Once the desired balance is achieved, the wines are chilled for several hours at 4°C. The wines are then racked, sulfited, and transferred to the aging cellar. Each batch of wine is aged separately. This allows for quality assessment based on the wine's evolution. Each batch is analyzed and tasted very regularly, and at this stage, preliminary blends are made. Fining clarifies and refines the wine before bottling. Numerous micro-trials are conducted to adapt the best method and dosage on a large scale. No operation is standardized. Once these steps are completed, the final blending of the wine can take place. Then comes the bottling at the estate, according to very precise quality criteria. Rigor and a constant pursuit of excellence are the watchwords at Clos Haut-Peyraguey. Expertise is added to every stage that makes Clos Haut-Peyraguey the Sauternes for connoisseurs, a Premier Cru Classé in 1855. The story of the CLOS HAUT-PEYRAGUEY estate: THE SAUTERNES FOR CONNOISSEURS... The Clos, whose name Peyraguey means promontory, is a jewel of vines bathed in sunshine and nourished by the mists of the Ciron River, which give rise to velvety grapes yielding a unique and prestigious golden wine: the Sauternes of Clos Haut-Peyraguey. The Clos Haut-Peyraguey vineyard, nestled at the highest point of the plateau in the commune of Bommes in the Sauternes region, lies at the heart of the 1855 First Growth classification. This former barony, acquired in the 18th century by Monsieur de Pichard, then President of the Parliament of Bordeaux, has endured through the centuries, benefiting from a unique terroir and climate combined with ancestral expertise that allows its grapes to express a symphony of excellence. At the time of the 1855 classification, the estate was called Château Peyraguey. In 1879, the estate was divided in two. One part was named Lafaurie-Peyraguey in homage to Monsieur Lafaurie (the former owner) who had brought it renown. The highest lands at the top of the Bommes hill were named Clos Haut-Peyraguey. In 2012, Bernard Magrez acquired Clos Haut-Peyraguey from the Pauly family, who had owned the estate since 1914. To perpetuate the excellence of this Premier Grand Cru Sauternes and to give it international renown, Bernard Magrez meticulously tends the vines, embracing both tradition and innovation to produce a unique wine: Clos Haut-Peyraguey, the Sauternes for connoisseurs. A PREMIER CRU CLASSIFIED IN 1855, PAST ILLUSTRIOUS OWNERS. Peyraguey, whose name means hill or promontory, is a former barony acquired in the 18th century by Monsieur de Pichard, President of the Parliament of Bordeaux, who was guillotined during the French Revolution. It was at this time that Monsieur Lafaurie acquired the estate under the name Pichard-Lafaurie. Between 1864 and 1879, this property passed from the hands of Monsieur Saint Rieul Dupouy to those of Count Duchatel. It was during the division of the latter's estate in 1879 that the property was split in two: one part was named Lafaurie-Peyraguey in homage to Monsieur Lafaurie, who had brought it renown and prestige, and the higher lands at the top of the Bommes hill were named Clos Haut-Peyraguey. These latter lands were then acquired by a Parisian pharmacist, Monsieur Grillon. In 1914, Eugène Garbay, along with Fernand Ginestet, acquired Clos Haut-Peyraguey (he already owned Château Haut-Bommes). A few years later, Monsieur Ginestet sold his shares to the family company. Eugène Garbay gifted both properties to his two grandsons, Bernard and Pierre, who managed them for many years. Martine Langlais-Pauly, born in the residential buildings adjoining the technical facilities, watched her grandfather and great-uncle Bernard and Pierre work in the vineyards and cellars alongside her father, Jacques Pauly. When her father, Jacques Pauly, then 75 years old and after 50 years of tireless work and boundless passion, wished to retire, she didn't hesitate to take over the estate. In 2012, Bernard Magrez acquired Clos Haut-Peyraguey from the Pauly family to perpetuate the excellence of this Sauternes and also to give it international renown. The pride of the estate: We are located in the commune of Bommes, near the Ciron River, a tributary of the Garonne that flows through the Sauternes region. We cultivate 12 hectares of vines situated between 50 and 80 meters above sea level on gravelly-sandy soils. The king of grape varieties is Sémillon, as in most Sauternes vineyards. In addition to the 95% Sémillon that makes up our Grand Cru Classé, we add 5% Sauvignon Blanc. We cultivate the vineyard using sustainable farming practices and harvest by hand. This is a crucial moment in the year because, unlike other wines, we harvest grapes affected by botrytis. The harvest is therefore done bunch by bunch. Our wines are aged in oak barrels for approximately 20 months to obtain luscious and smooth wines. Bottling generally takes place 20 months after the harvest.