Raymond-Lafon may not be classified as a cru classé, yet the quality of this estate will tell you otherwise. Tended for decades by Yquem's 'régisseur', Pierre Meslier, the vineyards have been painstakingly attended to as Yquem's have been and the wines have benefited enormously due to this care. The 2009 Sauternes is one pure concentration and power. Dried pineapple, marmalade and crème brûlée all come to the palate in this deliciously unctuous wine.

A very famous old property within the region of Sauternes that has been rejuvenated over the past 20 years with the introduction of the Narby family from Canada. The rich and voluptuous wines are now matured in 60% new oak and the results are for all to see with wines of great complexity, harmony and elegance.

The various shades of gold Quarts de Chaume displays throughout the course of its life are fascinating, telling, and always changing. Aromas are intensely floral, with ripe citrus, pear and other orchard fruits mingling with minerality. On the palate these same notes come through in an opulent, irresistable density that nevertheless finishes lifted and fresh. Domaine des Baumard produces some of the finest examples of Chenin Blanc, and Jean Baumard and now his son, Florent, are universally regarded as the finest winemakers in the appellation. Their wines are among the most unique and rewarding in the world. Soils: The vines are planted on about 6 different soil types, including schist, quartz, rhyolite and spilite. Grape Varieties: 100% Chenin Blanc Vineyard Management: Florent Baumard prefers to harvest as late as the vintage weather permits, hoping for plenty of botryitis. The grapes are harvested in successive passes or tries through the vineyard, and any unsatisfactory fruit is eliminated. Florent employs a viticultural technique known as vignes hautes et larges that is unique in the region he uses high training wires (over 6 feet) in order to maintain a large surface area of foliage and avoid the need for topping off the shoots. Rows in the vineyard are alternately ploughed and grassed, helping to maintain the soils microscopic fauna and avoid soil compression from tractors and other heavy machinery. The harvest is manual, and the fruit is transported in small plastic cages to minimize damage.Fermentation: The wines are fermented in stainless steel tanks at low temperatures on their lees; no wood is used in the winemaking or aging process, which Florent believes allows him to achieve a purer expression of site. Aging: The wine spends 9 months on the lees in tank before being bottled.