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Overlooking the village of Bommes, the Lafaurie-Peyraguey vineyards lie at the heart of the appellation on a high gravel terrace with Yquem as their closest neighbour. The chateau’s archives are filled with wine and history, its porches and outside walls partly date from the 13th century, and the Romans are known to have stopped off at its ‘Maisons Rouges’ plot of land. Its five hectares of gravel and clay and the ten hectares of sandy gravel that are ‘L’Enclos’ together make up the historic vineyard plots. Blessed with exceptional vines, they are planted on Quaternary gravel soils deposited on an Aquitanian limestone substrate over 600,000 years ago. It is no surprise that Lafaurie-Peyraguey wine appears in second place on the list of Sauternes Premiers Grands Crus Classés drawn up as part of the 1855 classification.


The years pass and the estate continues to produce exceptional wines: five of these vintages gained the score of 20/20 from the critic René Gabriel. From vine to cellar, every effort is made to achieve perfection. The grapes are harvested one by one with high levels of precision, as the fruit cannot be picked until the botrytis has completed its work. In Sauternes, an average of four successive selective picking passes are performed. At Lafaurie-Peyraguey, the standards are so high that this number goes up to seven. Diligence and aromatic acuity are vital for making the wines to come. Following this painstakingly careful selection, the grapes picked only form a small harvest each day. They are fermented in French oak barrels in a completely renovated winery, and then move into the chateau’s cellars for many months of maturation.


Planted on a limestone-clay hillside adjoining the Saint-Émilion hillsides and the Faugères and Péby Faugères vineyards, Château Cap de Faugères’s land is rubbing Shoulders with the greats. The vines are in the village of Sainte-Colombe and fall under the Castillon-Côtes de Bordeaux appellation. Like the other two vineyards, Cap de Faugères wines are made using sustainable viticulture with attentive maturation.


The wine is made by the same team and to the standards in a winery designed by the architects Jean de Gastines and Patrick Dillon. Behind these monumental doors, its 30 stainless steel vats and 6 wooden vats produce wines which can be enjoyed not long after bottling. Sold accross the world, Cap de Faugères is enjoyed at the most prestigious tables, including by the British royal family who servec the estate’s wine in 2012 to celebrate the Queen’s Diamond Jubilee.


The limestone plateau and limestone-clay hillsides which make up this estate require exacting standards. At Faugères, close attention is paid to the development of the growth cycle. The teams, who have been working at the estate for many years, use the entirely natural methods of sustainable viticulture. They support and listen to the vines, allowing them to achieve ideal levels of ripeness every year.


The winery designed by the architect Mario Botta, now an iconic part of the estate and the appellation, overlooks the rows of vines. Five centuries separate this facade with its simple yet sculptural geographic lines from the picturesque atmosphere of the Chartreuse de Faugères, built in the 16th century as a hunting lodge and enjoying the same view. As well as being a remarkable work of architecture, the winery is also a technological tool designed for cutting-edge winemaking. As a true temple of wine, its excellent facilities (in particular its gravity-fed vat house) paired with the support of Michel Rolland, who has been the estate’s consultant oenologist since 1992, allow it to strive for perfection vintage after vintage.


The red jewel in the vignobles Silvio Denz crown, Péby Faugères was created in 1998 in tribute to the estate’s former owner Pierre-Bernard Guisez, whose nickname it has adopted. Made up of Faugères’best Merlot plots, this vineyard occupies a single piece of land on the ancient soils of the saint-Émilion limestone-clay plateau and was soon recognised as a wine in its own right. Quickly rising to become one of the top 24 wines in Bordeaux by Robert Parker, who then awarded it perfect score of 100/100 in 2005 in his magazine «Wine advocate».


Born of a unique terroir, Péby Faugères is also the expression of an ongoing quest for perfection both at the vines and in the winery, where it benefits from the expertise of oenologist Michel Rolland. Its vineyards have been converting to organic cultivation since 2017 and are expected to gain AB Label organic certification for the 2020 vintage. IN addition to the demanding standards which it shares with other Vignobles Silvio Denz estates, this Saint-Émilion Grand Cru Classé also nurtures rarity: every year, the harvest undergoes a rigorous selection which only permits small-scale production of 18 hectolitres per hectare. the 12,000 bottles of this 100% Merlot nectar are never enough to satisfy demand.