Chateau de Fargues Sauternes Bordeaux, Complete Guide

De Fargues Chateau

Learn everything about Chateau de Fargues Sauternes, Bordeaux with wine tasting notes, and wine with food pairing tips. Learn all the best vintages, a history of the property, information on the vineyards, and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau de Fargues History, Overview

The historic estate, Chateau de Fargues got its true start all the way back in 1472 when the Lur Saluces family became the owners. That is three centuries before the same family took control of Chateau dYquem! Chateau de Fargues is made in the exact same manner as d’Yquem.

Chateau de Fargues is still in the hands of the Lur Saluces family today. However, the birth of the Sauternes estate took place more than a century earlier when it was founded in 1306 by Raymond Guilheim de Fargues.

The Lur Saluces dynasty was formed in part, because of Chateau de Fargues. Isabeau de Monferrand married Pierre de Lur in 1472. Jean de Lur, a direct descendent of Pierre and Isabeau, married Catherine Charlotte de Saluces in 1586 and the Lur Saluces dynasty that was to become very important to Sauternes and Bordeaux wine was now created.

However, that marriage was not the last part of the equation. That came about in 1785 with the marriage of Francoise Josephine de Sauvage d’Yquem and Louis Amedee de Lur-Saluces.

While de Fargues has a long history in the appellation that dates back centuries, it was not until the 1930s that Chateau de Fargues began producing great sweet, white Bordeaux wine. Prior to that time, much of the estate was devoted to making red Bordeaux wine.

In 1935, the first plantings of white Bordeaux wine grape varieties took place. The next important step came when Alexandre de Lur-Saluces decided to turn things around at Chateau de Fargues which started their entry into producing great Sauternes wines. 1943 was the first vintage of sweet wine produced at Chateau de Fargues. Due to the war, it was not released until 1947.

Alexandre de Lur Saluces began taking control of Chateau de Fargues in 1968, succeeding Bertrand de Lur Saluces. At the time, the vineyards of de Fargues were only 9.5 hectares. Under his tenure, he managed to increase the size of the estate to 18 hectares.

Following the sale of Chateau d’Yquem to LVMH, which was completed in 2004, Count Alexandre de Lur Saluces concentrated his efforts at Chateau de Fargues, with the assistance of his son, Philippe de Lur Saluces. Sadly, Count Alexandre de Lur Saluces passed away, July 2023 at 89 years of age. Today, the estate is managed by Philippe de Lur Saluces.

Chateau de Fargues finished the construction of their new cellars in time for their 2021 harvest.

Chateau de Fargues Vineyards, Terroir, Grapes, Winemaking

The 18-hectare vineyard of Chateau de Fargues is planted to 80% Semillon and 20% Sauvignon Blanc. The vineyard has a terroir of sand, clay, and gravel soils on hillsides that rise up to 74 meters at their peak elevation.

The vineyard is divided into 34 different parcels. On average, the vines are 35 years of age and are planted to a vine density of 6,600 vines per hectare.

Chateau de Fargues has some of the lowest yields in Sauternes. In some vintages, the effective yield can be as low as 7.5 hectoliters per hectare. One important point to keep in mind about the terroir here is their unique micro-climate, which is cooler here, than in much of Sauternes. It is quite common for de Fargues to be one of the last estates to finish harvesting in the appellation.

The estate of Chateau de Fargues is massive. It covers close to 170 hectares in total! But most of the land is devoted to non-winemaking farming and verdant, pastures, parklands, and gardens. That is because much of that land is not suitable for vineyards. In fact, less than 10% of the land is devoted to the production of Chateau de Fargues.

To produce the wine of Chateau de Fargues, vinification takes place in barrel. The wine is aged in 100% new, French oak barrels for 30 to 36 months. When the estate shared ownership with Chateau d’Yquem, it was common for the property to share used barrels with Yquem. But of course today, that is no longer the case. Production on average ranges from between 1,200 and 1,500 cases of Chateau de Fargues per year.

The best vintages of Chateau de Fargues are: 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2011, 2010, 2009, 2007, 2005, 2003, 2001, 1997, 1990, 1989, 1988, 1986, 1983, 1976 and 1975.

There is no second wine. However, in select vintages, the estate produces a dry, white Bordeaux wine, Guilhem de Fargues. On average, the production of Chateau de Fargues is close to 1,000 cases of wine per year.

When to Drink Chateau de Fargues, Anticipated Maturity, Decanting Time

Chateau de Fargues can be enjoyed on the young side with no decanting. In fact, it is delicious and quite a treat young, even on release! However, like all great wines, Chateau de Fargues is much better with age and does not reach full maturity until it’s between 12-35 years of age, or in some years, perhaps even longer in the best vintages! That is when the magic happens! But that is unrealistic for 99% of the world’s wine drinkers. So, enjoy it on any special occasion that calls for it.

Of course, the wine is sweet, but there is so much, incredible, racy acidity, the wine always feels fresh, and never cloying, which makes it quite fun to enjoy young. With Chateau de Fargues and frankly, all Sauternes, the temperature is more important than decanting.

Serving Chateau de Fargues with Wine and Food Pairings

Chateau de Fargues is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out.

Chateau de Fargues can be served with seafood dishes, especially shellfish, lobster, crab, and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics. Chateau de Fargues can also be paired with roasted chicken, veal, and pork dishes that are either spicy or prepared with a touch of sweetness. Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau de Fargues.

Chateau de Fargues is a beautiful style of Sauternes. While it lacks the richness and ability to age that d’Yquem offers, it’s a stellar example of Sauternes that many people find similar to a young vintage of Chateau d’Yquem, especially when tasted in its youth.

www.chateau-de-fargues.com

Château de Fargues Wine Tasting Notes

25 Vintages 89,075 Views Sort by Vintage-Rating

2022
95
Layers of ripe, pineapples, sweet, lemon curd, and apricots are sweet, bright, fresh, and rich, as well as long, intense, and fresh. Drink from 2025-2055. 94-96 Pts.

Layers of ripe, pineapples, sweet, lemon curd, and apricots are sweet, bright, fresh, and rich, as well as long, intense, and fresh. Drink from 2025-2055. 94-96 Pts.

1,816 Views   Tasted
2021
94
With a massive bouquet of honeysuckle to dig through before moving on to all the honey-coated pineapples, apricots, white peach, apricot and candied mango, the wine is rich, luscious, sweet and vibrant with an energetic shot of acidity on the palate to keep everything upbeat and fresh. Drink from 2023-2047. 93-95

With a massive bouquet of honeysuckle to dig through before moving on to all the honey-coated pineapples, apricots, white peach, apricot and candied mango, the wine is rich, luscious, sweet and vibrant with an energetic shot of acidity on the palate to keep everything upbeat and fresh. Drink from 2023-2047. 93-95

1,663 Views   Tasted
2020
96
Concentrated, lush and intense, the wine is already serving up its layers of pineapple, white peach, mango, tangerine and vanilla with honey-covered nuts in every sniff and sip. The palate is coated with sweetness, but the racy acidity cuts through, so you never tire of all the pleasure on your palate. Drink from 2024-2060.

Concentrated, lush and intense, the wine is already serving up its layers of pineapple, white peach, mango, tangerine and vanilla with honey-covered nuts in every sniff and sip. The palate is coated with sweetness, but the racy acidity cuts through, so you never tire of all the pleasure on your palate. Drink from 2024-2060.

694 Views   Tasted
Lemon chiffon, flowers, pineapple. white peach, mango and vanilla with honey-covered nuts create the perfume. Opulent, lush, sweet and fresh, due to its shot of racy acidity that runs down its spine, the buttery finish is packed with grilled pineapple, orange rind and apricots slathered with honey. 94-96 Pts

Lemon chiffon, flowers, pineapple. white peach, mango and vanilla with honey-covered nuts create the perfume. Opulent, lush, sweet and fresh, due to its shot of racy acidity that runs down its spine, the buttery finish is packed with grilled pineapple, orange rind and apricots slathered with honey. 94-96 Pts

2,031 Views   Tasted
2019
93
Quite floral in nature with its strong honeysuckle opening notes. You also find layers of ripe and overripe pineapple, apricot, lemon curd, vanilla and honey. Rich, racy, sweet, vibrant and lush, the finish delivers ample layers of roasted pineapples and honey coated apricots. Drink from 2022-2045.

Quite floral in nature with its strong honeysuckle opening notes. You also find layers of ripe and overripe pineapple, apricot, lemon curd, vanilla and honey. Rich, racy, sweet, vibrant and lush, the finish delivers ample layers of roasted pineapples and honey coated apricots. Drink from 2022-2045.

780 Views   Tasted
2017
94
Loads of vanilla bean, flowers, candied orange rind, honey slathered apricots and mango on the nose and palate. The right blend of sweet and racy, with a long, honeyed finish.

Loads of vanilla bean, flowers, candied orange rind, honey slathered apricots and mango on the nose and palate. The right blend of sweet and racy, with a long, honeyed finish.

2,463 Views   Tasted
2016
94
Opulent, lush, sweet, honeyed fruit coasts your mouth. The acidity gives all that, sweet, ripe and over ripe fruits just about enough lift to make it interesting and delicious.

Opulent, lush, sweet, honeyed fruit coasts your mouth. The acidity gives all that, sweet, ripe and over ripe fruits just about enough lift to make it interesting and delicious.

2,044 Views   Tasted
2015
94
Racy, with its acidity, this is just great. Concentrated with overripe pineapple. apricot, and assorted luscious tropical fruits, everything is coated in nuts, vanilla and honey. Concentrated and light on its feet, this is already delicious!

Racy, with its acidity, this is just great. Concentrated with overripe pineapple. apricot, and assorted luscious tropical fruits, everything is coated in nuts, vanilla and honey. Concentrated and light on its feet, this is already delicious!

2,544 Views   Tasted
Racy, with its acidity, the sweet, luscious tropical fruits, candied citrus and apricots coated in honey are made even better with the notes of honeysuckle and vanilla. 93-95 Pts

Racy, with its acidity, the sweet, luscious tropical fruits, candied citrus and apricots coated in honey are made even better with the notes of honeysuckle and vanilla. 93-95 Pts

2,422 Views   Tasted
2014
94
Super wine here, made in a such a nice style, with all the ripe, very ripe and overripe pineapple, apricot and orange peel you can eat, as long it's all soaked in honey, and vanilla. The racy finish, with its mesh of sweetness, cut with acidity is just what you need.

Super wine here, made in a such a nice style, with all the ripe, very ripe and overripe pineapple, apricot and orange peel you can eat, as long it's all soaked in honey, and vanilla. The racy finish, with its mesh of sweetness, cut with acidity is just what you need.

1,904 Views   Tasted
2013
94
Racy, with its acidity, the sweet, luscious tropical fruits, candied citrus and apricots coated in honey are made even better with the notes of honeysuckle and vanilla.

Racy, with its acidity, the sweet, luscious tropical fruits, candied citrus and apricots coated in honey are made even better with the notes of honeysuckle and vanilla.

2,044 Views   Tasted
Vanilla bean, candied citrus rind and honeyed tropical fruit take up the nose. Fresh, elegant, lively pineapple and apricot coated with honey complete the experience.

Vanilla bean, candied citrus rind and honeyed tropical fruit take up the nose. Fresh, elegant, lively pineapple and apricot coated with honey complete the experience.

2,206 Views   Tasted
Pineapple, honey, flowers, apricots and candied citrus are all slathered in honey. What could be a better treat? 93-95 Pts

Pineapple, honey, flowers, apricots and candied citrus are all slathered in honey. What could be a better treat? 93-95 Pts

1,512 Views   Tasted
2011
92
With a nose packed with carmel corn, butterscotch, vanilla, creme brulee, honeysuckle and pineapple, this richly textured, soft, full bodied sweet treat ends with a delicious spicy note.

With a nose packed with carmel corn, butterscotch, vanilla, creme brulee, honeysuckle and pineapple, this richly textured, soft, full bodied sweet treat ends with a delicious spicy note.

2,618 Views   Tasted
2010
94
I love young Sauternes, especially when they combine intensity of flavor with sweet honey, fleshy textures and bracing acidity, leaving you with these great sensations of honey topped, tropical fruit, vanilla, pineapple and apricots.

I love young Sauternes, especially when they combine intensity of flavor with sweet honey, fleshy textures and bracing acidity, leaving you with these great sensations of honey topped, tropical fruit, vanilla, pineapple and apricots.

4,019 Views   Tasted
2009
91
Apricots, grilled nuts, honey covered pineapple. spice and vanilla notes create the nose. Rich and concentrated with ripe, honey fruit, but it feels a little dense. More acidity would add lift and give it a fresher feeling in the mouth.

Apricots, grilled nuts, honey covered pineapple. spice and vanilla notes create the nose. Rich and concentrated with ripe, honey fruit, but it feels a little dense. More acidity would add lift and give it a fresher feeling in the mouth.

2,261 Views   Tasted
2007
93
Rich, lively and gushing with sweet, honey coated tropical fruits, flowers, spice and vanilla custard, the wine is long, sweet, mouth filling and fresh. If the wine fills out as it matures, and it just might, it should easily upgrade another point or two. This is a really nice style of Sauternes.

Rich, lively and gushing with sweet, honey coated tropical fruits, flowers, spice and vanilla custard, the wine is long, sweet, mouth filling and fresh. If the wine fills out as it matures, and it just might, it should easily upgrade another point or two. This is a really nice style of Sauternes.

3,808 Views   Tasted
2006
94
Zesty, sweet, honeyed tropical fruits, apricot and candied orange are out in force. There is good depth, volume and lift. You can certainly enjoy this now, or age it another 5-7 years.

Zesty, sweet, honeyed tropical fruits, apricot and candied orange are out in force. There is good depth, volume and lift. You can certainly enjoy this now, or age it another 5-7 years.

3,003 Views   Tasted
2005
93
Vanilla bean, tropical fruit, orange marmalade, peach and apricots are coated with honey in the perfume. Silky, lush, rich, sweet, fresh, round and most importantly, delicious, the wine has refreshing acidity and the perfect level of tropical sweetness.

Vanilla bean, tropical fruit, orange marmalade, peach and apricots are coated with honey in the perfume. Silky, lush, rich, sweet, fresh, round and most importantly, delicious, the wine has refreshing acidity and the perfect level of tropical sweetness.

4,166 Views   Tasted
2003
93
A sweet treat indeed. Not as dense as many 2003 Sauternes, but you find more than enough vanilla, custard, apricot, pineapple and white peach with the right amount of honey and freshness to put a smile on the face of any sweet wine aficionado.

A sweet treat indeed. Not as dense as many 2003 Sauternes, but you find more than enough vanilla, custard, apricot, pineapple and white peach with the right amount of honey and freshness to put a smile on the face of any sweet wine aficionado.

4,065 Views   Tasted
I do not know about you, but I seem to drink a lot more Sauternes around the holiday time. Fleshy, full bodied, concentrated with a low acidity profile, the wine serves up a healthy dose of honeyed apricots, overripe tropical fruit, vanilla bean, custard and floral notes. A bit more acidy would add lift, but that does not stop this from being a delicious sweet treat.

I do not know about you, but I seem to drink a lot more Sauternes around the holiday time. Fleshy, full bodied, concentrated with a low acidity profile, the wine serves up a healthy dose of honeyed apricots, overripe tropical fruit, vanilla bean, custard and floral notes. A bit more acidy would add lift, but that does not stop this from being a delicious sweet treat.

2,800 Views   Tasted
2001
93
Honeysuckle, orange, peach, pineapple, nectarine and apricots coated with a blend of honey, vanilla and spice. Rich, fresh and sweet, the medium/full bodied Sauternes ends with a lively, spicy, orange and honey sensation.

Honeysuckle, orange, peach, pineapple, nectarine and apricots coated with a blend of honey, vanilla and spice. Rich, fresh and sweet, the medium/full bodied Sauternes ends with a lively, spicy, orange and honey sensation.

3,800 Views   Tasted
1997
94
This beauty is drinking in its sweet spot. Luscious, fresh, ripe and over ripe tropical fruits, white peach, pineapple, orange and apricot all blended together with candied tangerine, honey, roasted nuts, caramel and a hint of butterscotch. The right mix of sugary, decadent fruits and acidity just hits the spot.

This beauty is drinking in its sweet spot. Luscious, fresh, ripe and over ripe tropical fruits, white peach, pineapple, orange and apricot all blended together with candied tangerine, honey, roasted nuts, caramel and a hint of butterscotch. The right mix of sugary, decadent fruits and acidity just hits the spot.

4,008 Views   Tasted
1996
90
Looking and tasting much older than its true age, the wine has taken on more of a copper coloring. Losing some of its sweetness, you find more creme brulee, orange and caramel, than sweet, tropical, honeyed fruits. This is a wine for current consuption, as my instincts say, it's only going to get worse.

Looking and tasting much older than its true age, the wine has taken on more of a copper coloring. Losing some of its sweetness, you find more creme brulee, orange and caramel, than sweet, tropical, honeyed fruits. This is a wine for current consuption, as my instincts say, it's only going to get worse.

4,030 Views   Tasted
1990
90
I'm happy this was my last bottle, because the ripe, tropical fruits are fading. In turn, you find a lot more orange, tangerine, vanilla, creme brulee and butterscotch. Additional time will continue to lighten the fruit and bring out more acidity. This is a wine that needs to be consumed.

I'm happy this was my last bottle, because the ripe, tropical fruits are fading. In turn, you find a lot more orange, tangerine, vanilla, creme brulee and butterscotch. Additional time will continue to lighten the fruit and bring out more acidity. This is a wine that needs to be consumed.

3,981 Views   Tasted
Sweet, luscious, honeyed tropical fruit and nice depth but, it could use a bit more complexity.

Sweet, luscious, honeyed tropical fruit and nice depth but, it could use a bit more complexity.

5,783 Views   Tasted
1989
92
Fully mature, the wine exchanges concentration for purity, refinement, and freshness. Filled with yellow and orange tropical fruit, vanilla, honey, creme brulee, caramel and honeysuckle, this charmer is deceptively easy to drink.

Fully mature, the wine exchanges concentration for purity, refinement, and freshness. Filled with yellow and orange tropical fruit, vanilla, honey, creme brulee, caramel and honeysuckle, this charmer is deceptively easy to drink.

3,435 Views   Tasted
1988
94
Fully mature, this charmer has everything needed for a sweet treat. The honeyed, tropical fruit, apricots, flowers and marmalade in the nose are complicated with the addition of butter cookie aromatics and candied orange. Fresh, sweet, and lively, due to the refreshing acidity, this is at peak today.

Fully mature, this charmer has everything needed for a sweet treat. The honeyed, tropical fruit, apricots, flowers and marmalade in the nose are complicated with the addition of butter cookie aromatics and candied orange. Fresh, sweet, and lively, due to the refreshing acidity, this is at peak today.

3,173 Views   Tasted
1986
92
This is fully mature, or perhaps a bit past its peak. The honeyed apricot, orange, spice and floral notes shine. On the palate the apricot and pineapple are giving way to the orange, spice and marmalade side of the style range. If you are sitting on any, there is no reason for further cellaring.

This is fully mature, or perhaps a bit past its peak. The honeyed apricot, orange, spice and floral notes shine. On the palate the apricot and pineapple are giving way to the orange, spice and marmalade side of the style range. If you are sitting on any, there is no reason for further cellaring.

3,814 Views   Tasted
1983
93
This is filled with layers of tropical, honeyed fruit. Still young and vibrant.

This is filled with layers of tropical, honeyed fruit. Still young and vibrant.

2,358 Views   Tasted
1975
90
Copper with orange and rust in color, scents of spice, apricot, pineapple, orange oil, honey, roasted nuts and a hint of coconut are found in the perfume. Previous showings offered more sweetness and depth of flavor on the palate. If had another bottle, I'd be drinking this sooner than later as it's starting to fade.

Copper with orange and rust in color, scents of spice, apricot, pineapple, orange oil, honey, roasted nuts and a hint of coconut are found in the perfume. Previous showings offered more sweetness and depth of flavor on the palate. If had another bottle, I'd be drinking this sooner than later as it's starting to fade.

3,830 Views   Tasted