Robert Parker: Wine Advocate # 188. Apr 2010. Reviewer : Neal Martin. There is some SO2 masking the nose here, which is difficult to assess. However, the palate is well balanced with fine minerality, bright citrus fruit, orange zest, a touch of white peach and apricot, good tension towards the finish with a dash of lemongrass on the aftertaste. There is very good weight and botrytis on this Lafaurie Peyraguey that linger seductively.
Jancis Robinson: Date tasted : 29-Mar-2010 / Published : 09-Apr-2010. Quite deep gold. Looks very fat. Not very much nose, and sheer weight is its strong point. A bit chewy. This should give pleasure but it's not one of the most subtle. Raw pear juice. Bit of a boxer. Though with good acidity. When to Drink : 2018 to 2030.
Wine Spectator: Updated: April 15, 2010. Focused and very clean, with apple pie and crème brûlée aromas. Full-bodied and medium sweet, with a fruity finish. A little one-dimensional. —J.S.
Decanter: Michel Bettane, Decanter.com, 18 pts - "Slightly more golden-like colour than others, but keeping green undertones, absolutely glorious from the beginning to the end, great future!"
Chris Kissack, thewinedoctor.com, (March 2010), 18-19+/20pts - "Residual sugar 139 g/l. There is depth on the nose here, rich fruit in a concentrated yet vibrant style, along with honey and oak. Full and quite creamy on the palate, with a gentle substance and honeyed tropical fruits. Great acidity, balancing out a seam of noble bitterness on the finish. This is lovely wine and like many others here it should do very well in the cellar."
Vinification: The fruit is harvested by hand in multiple tries, with an average yield of 18 hl/ha depending on the harvest, and then pressed first using a pneumatic press, and then using four traditional vertical presses for the second and third pressings. The entire harvest is fermented in French oak barriques, 30% new each year, with the temperature controlled to between 17 and 23ºC. It is then aged in barrique for between 18 and 30 months, with a racking every 3-5 months as guided by tasting.
