CHÂTEAU LAFAURIE PEYRAGUEY 1986
CHÂTEAU LAFAURIE PEYRAGUEY 1986
CHÂTEAU LAFAURIE PEYRAGUEY 1986
CHÂTEAU LAFAURIE PEYRAGUEY 1986
CHÂTEAU LAFAURIE PEYRAGUEY 1986
CHÂTEAU LAFAURIE PEYRAGUEY 1986
CHÂTEAU LAFAURIE PEYRAGUEY 1986
CHÂTEAU LAFAURIE PEYRAGUEY 1986
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1986

CHÂTEAU LAFAURIE PEYRAGUEY 1986


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Expert's opinions

94 / 100
SoDivin December - 2012
SoDivin
A magnificent color, amber, honey. An incredible density. The nose is the essence of perfumes. Honey again but also candied fruits. The palate finally, rich ++, creamy, ample and very long. A wine to die for.
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93 / 100
Franck Dubourdieu September - 2007
Franck Dubourdieu
92 / 100
Robert PARKER - The Wine Advocate
A wonderful bouquet of pineapples, smoky nuts, honeysuckle, and other flowers soars from the glass. In the mouth, the wine is rich, with the essence of apricots, pineapples, and other tropical fruits. The acidity is crisp, giving the wine great definition and clarity. The finish is sweet, honeyed, and long. This beautifully made Sauternes is one of my favorites from the 1986 vintage.
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5 / 5
Michael Broadbent December - 1991
Michael Broadbent
An improvement on the earlier, light grassy styles. In 1990 : very sweet, full of body and flavour. My top wine in a tasting of 24 '86s. More recently: punchy, delicious, 'one of best-ever-Lafauries'.
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17 / 20
La Revue du Vin de France January - 2003
La Revue du Vin de France
Green Guide 2003
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87 / 100
Jean-Marc Quarin March - 2006
Jean-Marc Quarin
 Amber color. Discreet nose, fruity, creamy, spicy, with a hint of saffron, camphor-like. The wine has a creamy palate combined with a strong camphor presence that tends to add tannin. I had a much better memory of it.
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Region Bordeaux
Appellation Sauternes
Colour Sweet white wine
Volume 0.75 l
Country France
Alcohol content 13.00% vol
Château Lafaurie Peyraguey
Château Lafaurie Peyraguey
Château Lafaurie-Peyraguey 1st Growth Classified Wine from Sauternes. Château Lafaurie-Peyraguey 1st Growth Classified Wine from Sauternes Manual harvesting of grapes through extremely strict successive selections (4 to 7 depending on the year) according to the spread of ripeness, performed with the aim of picking only grapes that have reached the required concentration level under the action of noble rot — also known as Botrytis cinerea — and to preserve the desired aromatic precision. Depending on the vintage, certain plots are sacrificed to focus on those with qualitative potential.