2022 Clos Haut Peyraguey

Clos Haut-Peyraguey traces its origins to the seventeenth century, when it formed part of the same large Sauternes estate as Chateau Lafaurie-Peyraguey, before being separated in the late nineteenth century with the highest and best-situated parcels retained as Clos Haut-Peyraguey. The name Peyraguey, derived from the local word for hill, reflects its elevated position in the commune of Bommes, where the vineyard sits among the highest slopes of the appellation, close to Chateau d'Yquem. The 21-hectare estate, classified as a Premier Cru in 1855 and notable as the smallest of the top-ranked properties at the time, is planted predominantly to Semillon with a smaller proportion of Sauvignon Blanc on gravel, sand and clay soils. Vinification and ageing take place in French oak, with maturation in up to 50 percent new barrels, producing a classically structured Sauternes that reflects both its altitude and historic pedigree.

Other Reviews....
The 2022 Clos Haut-Peyraguey is laced with scents of tangerine oil, mint, white flowers and ripe green pear. Creamy and unctuous, but not at all heavy, the 2022 is showing beautifully today. All the elements are so well balanced in this classy, understated Sauternes from Bernard Magrez. Yields were just 9 hectoliters per hectare. Tasted two times. Drink 2025-2042.
93-96 points
Antonio Galloni - Vinous

This young Sauternes shows botrytis spice with dried mushroom and stone character. Light honey. Medium body. Dried fruit and a sweet finish. Spicy at the end with dried mushroom. 80% semillon and 20% sauvignon blanc.
94-95 points
James Suckling

Pineapples, mango, vanilla, orange blossom, spice, and apricots work together to create the attention seeking perfume. On the palate, the wine is viscous, sweet, and intense. You find a wealth of honey-coated pineapples, apricots, mangos, marzipan, vanilla, and spice that are as creamy, and unctuous, as they are fresh, and vibrant. The wine blends 80% Semillon with 20% Sauvignon Blanc. Drink from 2025-2047.
94-96 points
Jeff Leve - The Wine Cellar Insider