Clos Haut Peyraguey is found on the highest point in the Bommes commune in the Sauternes appelation. Its name comes from its unique position, as it is old French for “headland” or overlook. This magnificent estate is situated across from Chateau d’Yquem and is adjacent to Chateaux Giraud and Rayne-Vigneau. In the 18th century, the president of the Bordeaux Parliament Monsieur de Pichard purchased Chateau Peyraguey, a former baronage. In 1879 it was divided into two separate properties, Chateau Lafaurie-Peyraguey (in homage to its owner) and Clos Haut-Peyraguey. Bernard Magrez acquired the latter in 2012, with the goal of continuing to create excellent wines and to spread the international recognition of the property.
The Clos Haut Peyraguey is spread over nearly 30 acres. The vineyards greatly benefit from their proximity to the Ciron river. The fog rolling off the water helps develop botrytis cinerea, otherwise known as “noble rot.” This element is vital in producing concentrated, sugar-rich grapes that create Sauternes. Located on sand-gravel soils, the estate grows a majority of Semillon and a smaller amount of Sauvignon Blanc.
In order to reach the highest possible quality of wine, the grapes are hand-harvested and meticulously sorted to keep only the best fruit. Fermentation takes place in temperature-controlled stainless steel vats for 15 to 20 days. The wines are then aged in new oak barrels for 20 months. The result is a peerless Sauternes: Clos Haut Peyraguey, 1855 Premier Grand Cru Classé.