Sauternes

2006

80% Sémillon
20% Sauvignon Blanc 

Region: Bordeaux 

ESTATE HISTORY

Chateau de Fargues is a unique example in Bordeaux of an estate that has stayed in the same family over half a millennium. The property became part of the Lur Saluces patrimony in 1472 when Pierre de Lur married Isabeau de Monferrand.

By the 18th and 19th centuries, the Lur Saluces Family owned several estates in Sauternes and Barsac: Chateau Coutet, Filhot, Malle and Yquem

in lont or nis tamiy s exgenence in producino sweet wate wine, marquis Bertrano de Lur saluces, wno cleo in 1900. decideo to convert part or the 2 hectares of Chateau de Fargues' magnificent terroir to creat a great Sauternes. This occurred between 1930 and 1940. His judgement was entirely correct.

24 hectares of this vineyard were entitled to the Sauternes appellation, and their true destiny was to produce outstanding sweet white wine.

Marquis Bertrand undertook the slow and expensive job to replanting the vineyard. He started with five hectares just behind the old chateau. Year after year,

Taoi va meas doe ee eede toe de h tae d qe qd conn tater. by the cany cist contury, thans to the chion u

Alexandre de Lur Saluces over a number of years, the vineyard now covers 15 hectares. Several ares continue to be uprooted every year and replaced.

TERROIR

Sandy soil on clay-gravel subsoil

VITICULTURE

WINEMAKING

Fermentation: Small-batch fermentation in oak barrels using only indigenous yeasts.
No Additives: No chaptalization (added sugar) or cryo-extraction; the richness is 100% natural.
Aging: Matured for 30–36 months in French oak (approx. 30% new).
Purity: Bottled without fining or filtration to preserve the viscous texture.
Profile: High acidity and "linear" focus, featuring notes of orange zest and marmalade.

TASTING & FOOD PAIRINGS 

2006 Chateau de Fargues is an elegant Sauternes defined by its fresh, linear profile rather than heavy sweetness. On the nose, it offers a bouquet of orange zest, acacia, and honey, opening up to exotic notes of toasted coconut, pineapple, and apricot. The palate is balanced by sharp acidity, leading to a long finish of citrus marmalade and spicy saffron.

For pairings, it works beautifully with savory dishes like roast chicken, honey-glazed duck, or spicy Thai curry. Traditionally, it is served with Roquefort cheese or foie gras. For dessert, fruit-based options like tarte tatin or lemon meringue pie are ideal.