Chateau Filhot Second Growths |Sauternes|Wine Couple HK

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Chateau Filhot

1855 Classification of Sauternes and Barsac 中被評為 Second Cru Classification

The creation of the vineyard dated from 1630 up to 1650. The chateau was built in 1709 by Romain de Filhot (1641-1710) whose family already owned the noble house ‘Verdoulet’ in Sauternes. At that time, he changed the old label ‘Wine of Langon’ by introducing the Sauternes appellation.

After the revolution, the Lur-Saluces, managed the property, which they had inherited from Josephine de Filhot. In 1840, Romain-Bertrand de Lur-Saluces (1810-1876) joined up the vineyards of Chateau FILHOT and Pineau du Rey. In 1845, he rebuilt the castle in collaboration with the Architect Poitevin. The Landscape Gardener Louis-Bernard Fischer contributed to the elaboration of the large garden which surrounds the chateau.

瀏覽 Sauternes 蘇玳這文章

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 Chateau FILHOT was universally diffused under the name of Chateau Sauternes until the end of the 19th century.

The estate was given back the title of Chateau 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 Chateau FILHOT and is assisted by his son Gabriel since 1996.

The 62 hectares of vines of the château Filhot are planted with 60 % of Sémillon, 36 % of Sauvignon and 4 % of Muscadelle. The hillsides face towards the south or the south-west and consist of gravels, clay and sand on calcareous base. They are bordered by the Landes forest and are crossed by Ciron (small local river) which creates the ideal microclimate for the development of the botrytis cinerea on the grapes.

The harvest is made with successive selections according to the state of maturation of the grapes and the evolution of the noble rot (botrytis cinerea). This long work of selection gives low yield, about 10 to 20 hl/ha depending on the year.

After a slow pressing, the juice is lightly extracted and fermented in stainless steel tanks during two weeks to one month. To protect the fragile flavours, the temperature of the fermentation is controled to stay between 19 et 21 degrés C.

Following the fermentation, the wine will spend from 20 to 24 months in the ageing cellar to reach enough maturity before bottling.

Chateau Filhot 酒款：

Chateau Filhot

Chateau Filhot Gold Reserve

Le Trianon de Filhot

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