2018 Château Lafaurie Peyraguey Blanc sec

The 2018 Lafaurie-Peyraguey Blanc Sec is one of the most distinctive dry whites of the year. Creamy and ample, with terrific brightness, the 2018 has so much to offer. Lemon confit, chamomile and dried pear all open up with air. More than anything else, though, the 2018 offers a compelling interplay of textural richness and energy. The blend is 80% Sémillon and 20% Sauvignon Blanc.

- Antonio Galloni (04/2019)

Aromas of dried pineapple, grapefruit zest, fresh green pear, flint and sandalwood. It’s full-bodied with bright acidity. Tight and phenolic with fantastic concentration and minerality. Layered texture. Very long. Better from 2022. (03/2021)

The 2018 Château Lafaurie-Peyraguey Blanc knocks it out of the park and for a vintage that heavily favored Sauvignon over Sémillon, it’s an incredible effort. Coming from a 6-hectare vineyard and 60% Sémillon and 40% Sauvignon, it boasts a vivid gold color as well as medium to full-bodied aromas and flavors of lemon curd, white flowers, and salty minerality. I love its purity of fruit. It’s a rockingly good white well worth seeking out. (05/2019)

The 2018 Lafaurie-Peyraguey Grand Vin Sec is composed of 51% Sauvignon Blanc and 49% Semillon. It wafts out with scents of lemongrass, honeysuckle, and fresh pears with hints of lime zest and coriander. The medium-bodied palate is vibrant and mineral-laced, with a long refreshing finish. (12/2022)

Brioche, peach, shortbread and lemon curd notes are in the mix. Should be on the rather forward side when it's finished. Sémillon and Sauvignon Blanc.

- J.M.

The Lafaurie-Peyraguey 2018 Blanc Sec is made up of 60% Sémillon and 40% Sauvignon Blanc. It leaps from the glass with vibrant lemon peel, lime blossoms and mandarin scents plus nuances of wet slate, dill seed and yuzu. Medium-bodied, the palate is electric with zesty citrus layers, and it finishes on a spicy/peppery note. There is a very limited production this year—only 4,000 bottles are expected to be made.

- Lisa Perrotti-Brown (04/2019)