Château de Fargues 2003

Characteristics and tasting notes of Château de Fargues 2003

Tasting

Appearance
The appearance reveals a deep golden hue with amber reflections, evolving towards orange nuances, characteristic of great sweet wines having reached beautiful maturity.

Nose
The bouquet reveals delicious toasted notes, candied fruit, milk caramel, date, mandarin zest and vanilla.

Palate
The attack on the palate reveals a full-bodied and velvety wine, endowed with remarkable volume and a rich texture. The spicy aromatic palette unfolds with elegance while a beautiful freshness perfectly balances the sweet richness, giving the wine a very refined length and a persistent finish of great distinction.

Food and wine pairings
This Château de Fargues 2003 magnificently accompanies pan-seared or mi-cuit foie gras. It also enhances refined white meats such as roasted capon or poultry in sauce. For a more daring pairing, it matches with oysters, creating a striking contrast between iodine and sweet richness.

Service and cellaring
Château de Fargues 2003 can be enjoyed now but will continue to evolve favorably until around 2036, with a peak period estimated around 2027. It is recommended to serve it at a temperature between 10 and 12°C to fully appreciate its aromatic complexity.

A sumptuous Sauternes wine imbued with concentration and elegance

The estate
Château de Fargues, property of the de Lur Saluces family since 1472, embodies more than five centuries of exceptional winemaking continuity. Located in Fargues in Gironde, the estate extends over 170 hectares including 15 hectares of vines planted on gravel and clay soils. Under the direction of Philippe de Lur Saluces, the château produces exclusively sweet Sauternes, masterfully exploiting Botrytis cinerea favored by a unique microclimate. The family philosophy favors absolute selectivity, refusing to market vintages deemed imperfect, testifying to an unwavering commitment to excellence.

The vineyard
The vineyard of Château de Fargues extends over 15 hectares in the heart of the Sauternes appellation, on soils composed of gravel and clay. This terroir benefits from an exceptional microclimate conducive to the development of Botrytis cinerea, this noble fungus that concentrates the sugars and aromas of the berries. Yields are deliberately limited to 8 hectoliters per hectare, guaranteeing optimal quality. The management of the vineyard follows draconian principles inherited from the Yquem know-how, with a ruthless sorting of grapes to keep only perfectly botrytized berries.

The vintage
The 2003 vintage was marked by early budbreak followed by flowering as early as mid-May, placing the vine two to three weeks ahead. A first heat wave reached 40°C as early as June 22, followed by veraison on July 14. The month of August experienced persistent heat with maximum temperatures exceeding 32°C on average, 6°C above normal. In mid-August, the potential already reached 13°. Between September 5 and 10, unsettled weather accompanied by 30 millimeters of rain triggered the rapid and widespread development of botrytis. The return of sunshine, heat and a good south-easterly wind from September 14 allowed rapid concentration of the grapes.

Vinification and aging
The harvest of Château de Fargues 2003 took place rapidly, in one go, from September 19 to 25. The grapes were harvested manually in small crates to preserve their integrity. After pressing and settling, the must was placed in barrels for fermentation. The wine was then aged in barrels for three years, allowing the development of exceptional aromatic complexity. This long maturation contributed to the perfect balance between concentration, power, freshness and elegance that characterizes this vintage.

Grape varieties
sémillon (80%), sauvignon blanc (15%).