A 100% Semillon with 130g/l of residual sugar so on the lighter side of the Sauternes sugar spectrum but one of the finest and most intense examples there is. In her 17 years as owner Bérénice Lurton has never seen such a quick development of botrytis in such a short space of time and never has she seen picking of whole bunches without any “tries.” 90 percent of the grapes were picked in 8 days. We tasted about 12 individual lots that make up the core of the blend and the individual elements suggest something very special, our notes ranged from - very concentrated tight packed bursting droplets of lemon and wild honey flavours, fresh picked flowers, limes, white grapefruit, touches of quince and apricot, complex shades of limestone, salt and mineral, deeply complex but incredibly fine and nuanced, wonderful finesse and balance.
This Chateau dates back to the 16th century and is generally regarded as the finest estate in Barsac and one of the great sweet wines produced anywhere in the world. Purchased by Lucien Lurton in 1971, it is now run by Bérénice Lurton. The vineyards are planted exclusively with Semillon on a gravel and sand over limestone and clay soils. Although there is only on grape variety, Bérénice doesn’t hurry the assemblage; when we taste each April, we don’t taste a final blend, rather we taste from individual barrels which are fermented and aged plot by plot and trie by trie.
It is a region on the other side of the Ciron from the even bigger and more famous Sauternes district. Wines produced within Barsac are also entitled to use the appellation Sauternes.
The wines are considered more elegant than those of Sauternes. Climens and Doisy-Daëne are some of the leading producers