Bill Blatch: Over the past 10 years or so, this estate has been producing finer and finer wines. We are now a long way from the heavier styles of the 90s. This ’10 is a lively, fine, fresh-kiwi / quince-fruited example, all minerality and vibrancy, with controlled sweetness and fine acidity, and finishing with a lovely almost Nairac-type tanginess.
Decanter: 18.5/20 – Very rich and pure aromas, mix of agrumes and white fruits, delicious balance, slightly less precise sample than Clos Haut Peyraguey, but very similar in overall balance and texture. Great future. Drink 2020-2050.
Jancis Robinson: 16.5+/20 – Drink 2018-2030. Very deep gold. Quite good intensity and muscularity. A bit brûlée and dense and chewy. Polished and muscular. Mid to heavy weight and with lots and lots of sugar! Just not an awful lot of subtlety. Residual Sugar 125 g/l, Total Acidity 4 g/l, Alcohol 13.62%.
Neal Martin: 91-93/100 – The Chateau Lafaurie Peyraguey has an ebullient nose of Tropicana, dried honey and quince that intensifies in the glass whilst maintaining impressive definition. The palate is very well-balanced with superb tension and focus, a Sauternes built of minerality and poise, leading to a citrus, almost spicy finish that leaves the mouth tingling with pleasure.
Wine Enthusiast: 94-96/100 – Big, concentrated botrytis flavors, layering the honey with the rich dried fruits. This is a powerhouse of a wine, densely structured.
James Suckling: 93-94/100
Panos Kakaviatos: 91-93 – Rich red apple cinnamon aspect, not over the top, interesting wine, finesse, seems a tad disjointed but lots going on.
Tim Atkin: 93/100
Jeremy Williams: 91-93/100 – Pale green/gold; clean and attractive, quite fresh and some grass here; palate elegant but with intensity and concentration; sweetness; really very good.
Rene Gabriel: 20/20
Matthew Jukes: 16.5/20
Jane Anson: 91/100 – Pleasantly intense acidity here, that squeezes your mouth, really wrings it out but brings some sugar right behind it. This is rich, with caramel, sugar, creme caramel, toffee, a little lacking in primary fruits.. But good, for sweet toothed fans. Drink 2018-2030
Jean-Marc Quarin: 15.5/20
Chris Kissack: 17-18/20 – Residual sugar 125 g/l. A pure and concentrated fruit style here, very compact and polished, less flamboyant than the other samples, and finely grained with a layer of oak. The palate follows on in the same vein, polished and dense, moderate sweetness but with a lovely botrytis texture underneath it, and no shortage of acid lift and vigour. More botrytis through the middle. Beautifully fresh and yet gently concentrated. Rather an elegant style, nuanced with notes of thyme honey, honeysuckle and vanilla, but with a wonderful presence in the mouth overall.