Cháteau Filhot is one of the greatest Sauternes estates. Due to the higher proportion of Sauvignon Blanc its wines are lighter and less cloying compared to other wines produced in the area. Rich and honeyed with notes of saffron and quince, this is perfect with caramelised apple desserts or Roquefort.
When dry Sémillon is herbal, lemony and waxy, but when affected by noble rot aka botrytis which shrivels the skins and concentrates the flavours and sugars with notes of caramel pineapple, quince, honey and saffron.
Château Filhot was founded in 1709 by Romain de Filhot and is now owned and managed by one of his descendants: count Henri de Filhot. 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.
Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. Even so, production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage.
Very sweet and concentrated with medium acidity means this wine pairs well with rich desserts often with caramel character such as tarte tatin. The French pair these wines very successfully with strong blue cheeses like Roquefort. Liver pâtes and foie gras also works well.