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Chateau Filhot Sauternes

Chateau Filhot Sauternes

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Cháteau Filhot (fee-loh) was founded in 1709 by Romain de Filhot and is now owned and managed by one of his descendants: count Henri de Vaucelles. The estate covers an area of 350 hectares with 62 hectares of vineyard all along the south of the Sauternes village in the Sauternes appellation.

The vineyard was awarded the Second Cru Classification' according to the 1855 official classification suggested to Napoleon III by the Negociants and the Chamber of Commerce of Bordeaux. From then on the wine Cháteau Filhot was universally diffused under the name of Cháteau Sauternes until the end of the 19th century.

The estate was given back the title of Cháteau Filhot in 1901. In 1935, the Countess Durieu de Lacarelle, born Lur-Saluces, bought the vineyard from her brother. Her son, Louis Durieu de Lacarelle restored and expanded the vineyard until the 1970s.

One of the Countess Durieu de Lacarelle's daughters married the Count Pierre de Vaucelles, ambassador of France. Since 1974, their eldest son, the Count H. de Vaucelles, has been managing the Cháteau Filhot and is assisted by his son Gabriel since 1996.

Cháteau Filhot makes their classic Sauternes wine with a blend of 60% Sémillon, 36% Sauvignon Blanc and 4% Muscadelle.

Vineyards
South of the village of Sauternes on south-west facing slopes. The grapes were harvested by hand.

Vinification
Fermentation takes place in 50 hectolitre temperature-controlled stainless steel vats heated between 19 and 21°C for 10-30 days (depending on the grape variety and concentration. The wine is then gently filtrated 10 months after the fermentation and the three varietals are then blended 4 months later. After a maximum of 2 years ageing in vats and barrels made from Oak from the central forest of Allier, the wine is then bottled.

Tasting Notes
Cháteau Filhot Sauternes 2005 is bright golden yellow in colour. Dominated by alluring aromas of spices such as vanilla, saffron, apricot jam, ripe banana and honey with slightly mineral notes on the nose. The palate is delicate and soft, with good acidity and a long, toasty caramel finish.This wine still has brilliant ageing potential and can still be enjoyed for the next 5 years

Cháteau Filhot 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. Cháteau Filhot 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 Cháteau Filhot.

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