"Paler gold than most. First bottle TCA. Vivid, emphatic nose. Racy, very clean but a bit leaner and with more acidity than most. Very edgy and crystalline. Reminiscent of a TBA! Still quite chewy." 17 points, Jancis Robinson (January 2014)
"The Chateau de Fargues 2010 has a fresh and vibrant, well-delineated bouquet with peaches and cream, quince and buttercup on the pretty nose that unfolds in the glass. The palate is taut and linear on the entry with a silver thread of acidity lending this Sauternes race and class. There is ample freshness here and an effervescent quality that lends its life and vigor. Vivacious and appealing, this should age well for the next 20-30 years, possibly more. To repeat my comment from barrel: “This is another great de Fargues.” Chapeau! Drink 2016-2035+." 95 points, Neal Martin (April 2014)
Sauternes is home to arguably the most prestigious and long-lived sweet wines in the world. Located 65 km south of the city of Bordeaux at the southern tip of the Graves, the appellation has 2100 ha of vineyards planted on flat, alluvial gravels overlying thick layers of limestone. Although viewed as one appellation, Sauternes actually consists of five communes; Barsac, Bommes, Fargues, Preignanc, and Sauternes with Barsac also a designated appellation in its own right. What makes Sauternes unique is its special mesoclimate caused by the confluence of the Ciron and the Garonne rivers.
The region experiences evening mists in autumn which set in until late morning and are subsequently burnt off by warm sunny afternoons. It is precisely these conditions that provide the ideal environment for the growth of botrytis cinerea – a fungus that attacks the grapes, causing them to dehydrate leaving sweet shrivelled fruit, ideal for sweet wine production. Sauternes wines are made predominantly from Sémillon with Sauvignon Blanc with small amounts of Muscadelle. Golden in colour with enticing aromas and flavours of honey, acacia, stone-fruit, candied citrus and marmalade, classic Sauternes is rich, unctuous and beautifully balanced by fresh acidity. Capable of long-ageing, the wines turn deep amber with age, taking on more tertiary caramel flavours over time.