During its 160-year existence (the estate was founded in 1860 although its first bottling was 1919) it has been the women of the Leglise family who have done the bulk of the winemaking at Lamourettes, as since WWI the head winemaking hat has been passed from mother to daughter to granddaughter.

A tiny artisanal estate of just 10ha situated less than a kilometre (i.e. just a five-minute stroll) from its rather flasher neighbour Château d'Yquem. The vines are on average 40 years old so the wine could be classed Vielles Vignes if they so wanted. 

Like all Sauternes, harvest takes place after Botrytis, known as “Noble Rot,” has set in, leaving the grapes dry and full of sugar. The harvest typically begins in mid-to-late September and continues on in three or four parts to allow all parcels time to let Botrytis run its course.

The present matriarch, Anne-Marie, prefers wines of freshness, rather than just sheer power: our tasting notes mention marmalade, dried mango, quince and honeycomb. 

Sauternes, south of Bordeaux on the left bank of the Garonne, is the world’s benchmark for noble-rot sweet wines. Five communes—Sauternes, Barsac, Bommes, Fargues and Preignac—sit where the cool Ciron meets the warmer Garonne, creating misty autumn mornings followed by sunny, breezy afternoons. These conditions favour Botrytis cinerea (noble rot), which slowly dehydrates grapes and concentrates sugars, acidity and aroma.

Gravelly, well-drained soils with limestone and clay beneath encourage low vigour and excellent ripening; Barsac’s purer limestone brings a particularly taut, filigreed style. Sémillon dominates for its thin skins and waxy texture, supported by Sauvignon Blanc (aromatic lift and acidity) and a little Muscadelle.

Wines are picked in multiple passes, berry by berry, and aged in barriques—often with a proportion of new oak. Classic flavours include apricot, peach, candied citrus, honey, marmalade and saffron, balanced by bright acidity and a saline, mineral edge. The best examples are luscious yet poised, capable of ageing for decades. Sauternes is glorious with blue cheese, pâté, fruit tarts—or simply on its own.

Sauvignon Blanc is a highly aromatic white grape variety that originated in the Loire Valley of France, where it still thrives in appellations like Sancerre and Pouilly-Fumé. Its name is derived from the French words sauvage (wild) and blanc (white), reflecting its vigorous growth and bright, zesty character.

Viticulturally, Sauvignon Blanc is an early-ripening variety that prefers cooler climates, where it retains its hallmark acidity and intense aromatics. It is sensitive to terroir, with soil and climate having a strong influence on flavour expression. The grape is prone to high yields and requires careful canopy management to preserve fruit quality and aromatic intensity.

Today, Sauvignon Blanc is grown globally, with significant plantings in France, New Zealand, Chile, South Africa, the United States (notably California), and Australia. New Zealand’s Marlborough region has become especially renowned for producing vibrant, intensely aromatic examples.

Sauvignon Blanc is known for its crisp acidity and lively flavours, typically showcasing notes of gooseberry, green apple, lime, passion fruit, and fresh herbs. In cooler regions, it leans towards grassy and citrusy, while warmer climates bring out tropical fruit. Styles range from unoaked and fresh to barrel-aged and textural, and it’s also used in sweet wines, such as Sauternes when blended with Sémillon.

Semillon is a versatile white grape variety originating in the Bordeaux region of France, where it has long played a central role in both dry and sweet wine production. Its thin skin and susceptibility to Botrytis cinerea (noble rot) make it especially valued in the production of the world-famous sweet wines of Sauternes and Barsac. Viticulturally, Semillon is relatively easy to grow, with a tendency towards high yields, though careful vineyard management is required to maintain concentration and quality. The grape thrives in warm to moderate climates, producing wines with good body and ageing potential, but is more prone to disease pressure in cooler, wetter regions.

Today, Semillon is planted in several key wine regions beyond Bordeaux. It is particularly successful in Australia, where the Hunter Valley produces dry, unoaked styles noted for their remarkable ability to age, developing from zesty lemon and grass notes into complex flavours of toast, honey and lanolin. South Africa, Chile and Argentina also cultivate Semillon, often blending it with Sauvignon Blanc to add texture and depth.

In terms of style, Semillon ranges from fresh, citrus-driven dry wines to lusciously sweet botrytised examples. Flavours commonly include lemon, apple, stone fruit, honey and nutty, waxy characters, with aged expressions gaining rich, layered complexity.