The initial appraisal by Alexandre de Lur Saluces sums up the vintage marvellously :"... this is so honeyed and delicious, it makes the taster feel as though he is turning into a bee!"


After later than usual bud break, violent storms in May fortunately spared Château de Fargues, and the vines were able to take full advantage of fine spring weather and an absolutely ideal summer. Flowering took place in the first days of June. This augured well for a reasonably large crop, as well as a relatively early-maturing one. The water reserves in our clay soils at the end of winter enabled the vines to cope with a dry summer (the sixth warmest summer since 1921) without encountering water stress.
Dry anticyclonic conditions prevailed in early September. Beautiful sunshine was followed by cold nights, making for optimum ripeness. Showers on the 19th and 20th September brought 65 mm of rain, followed by tenacious morning mists and beautiful sunny afternoons - textbook conditions for the development of noble rot! The harvest started on Monday, the 28th of September. Pickers wore tee-shirts from the 2nd to the 6th of October as temperatures reached 30°C.


The harvest went relatively quickly, concentrating grapes with varying degrees of botrytisation, from pourri  plein (in which the grapes are fully botrytised ) to pourri rôti (in which the grapes are partly shriveled). Noble rot was given new impetus by stormy weather from the 7th to the 12th of October. On Thursday the 15th, the 3rd and final phase of the harvest began under a clear, blue sky accompanied by a strong, cold, north-easterly wind that dried the grapes. The very last grapes were picked on the evening of October 19th, just 3 weeks after the vintage started. This was not too soon, because a series of heavy showers arrived on the 20th


Area under vine : 13.5529 ha Harvesting: 4 successive manual selections Duration of Fermentation: 3 to 5 weeks, in casks, by indigenous yeasts Production: 25,000 bottles Barrel ageing: 30 months.

Comment of the Château de Fargues

The nose is powerful, racy, with a cool minty, resinous and cedary freshness. Guava and a nice acacia honey precede the scents of fine citrus zest and lemony fragrances. Hints of coconut evolve towards a very greedy nose of pastry, caramel and vanilla before a final evolution on spices and the soft subtleties of saffron. The mouth combines perfectly the greediness and the freshness. The wine is tight, dense and well rounded. You have to let it melt and reveal itself to discover a wine of a rare complexity. The length seems infinite and prolongs the tasting until the thirstiest in the flavors of fine honey, candied lemon, citrus peel, orange marmalade, apricot, tangerine, without forgetting vanilla and caramel.but it would not be "Fargues" without this final freshness cedar and spicy which gives all its tone and all its spring to this magnificent wine which combines power, finesse and elegance.

Château de Fargues - 2017

Coming in at 140-grams-per-liter residual sugar, the 2009 de Fargues was picked from September 28 over three tries until October 19, a day before heavy showers curtailed the vintages. It seems to have gone into its shell since I last tasted it. It opens gradually with subtle notes of dried honey, lanolin, just a touch of chlorophyll and stem ginger. The palate is gor- geous: super fine tannins here, wonderful minerality and tension with a sense of everything being in its right place. It is not a powerful de Fargues – in fact, this is understated for the vintage. However, it will have great complexity and is worth cellaring for a couple of decades.

Neal Martin - April 2013.

« Wonderful ultra-rich and caramelised aromas and texture, almost remi- niscent here of the 2003 style, noble, very long, sugar being balanced by a nice and fruity acidity, impressive, as usual. »

Michel Bettane – – 08/04/2010

"[...] of great limpidity and purity of dazzling expression, very slender on the finish. "

La Revue des Vins de France – 01/05/2010
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