Wine Chateau de Fargues, Sauternes AOC 1999
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Reviews of purchase Chateau de Fargues, Sauternes AOC 1999
Wine of a beautiful golden color with amber reflections.
Taste wine intense, sweet, powerful and soft at the same time, with rich tones of apricot, vanilla, quince, spices, excellent balance and a long full finish.
Wine with wonderful fresh and bright aroma with hints of citrus and apricot.
The wine goes well with white meat, foie gras, chicken, fish sauce, blue cheese, desserts, biscuits, fruit pies. Also, the wine is a good digestif.
Berries for "Chateau de Fargues" is usually carried out in a number of approaches, the number could reach ten. The first party is going in September and ends the harvest often in November, especially if the weather permits. After fermentation, the wine is aged in new oak barrels for 36 months and bottled without filtration.
Chateau de Fargues was built in 1306 by Cardinal Raymond Gilheymom de Fargues, nephew of Pope Clement V. As time Chateau owners changed frequently. Today the Chateau is owned by descendants of Jean de Lu and Catherine Charlotte de Salut. These two noble families, the founders of the dynasty Lur-Saluces appear on all the labels of wines Chateau de Fargues.
Currently, land cover 170 hectares Chateau. 25 hectares placed under cultivation of crops, mainly maize, which is used to feed cattle, even of the land occupied by pastures. 100 hectares of beautiful pine forests stretch from the groves of oak, chestnut and acacia surrounded by a whole system of artificial ponds. Under the vines given 15 hectares of ownership, they are located next to the remains of the cardinal's castle, on a layer of sandy soils over clay-gravel subsoil. The average age of the vines that were planted in the proportion of 80% Semillon and 20% Sauvignon Blanc, 35 years. Stocking density - 7,000 plants per hectare. Work in the vineyard conducted by traditional methods without using any chemical fertilizers. Crop is harvested by hand. The average yield of more than 20 years is limited access to the 8 hectoliters per hectare. Crop is harvested by hand. The average yield of more than 20 years is limited access to the 8 hectoliters per hectare.