Château Raymond-Lafon.

Pierre Meslier, together with his children, bought Ch. Raymond-Lafon 1972. Pierre worked during this time of an otherwise well-known castle, Château Yquem. Ch. Raymond-Lafon is a small property on 16 ha, neighbor to Yquem. 1989 Pierre ended his employment at Yquem and invested all his time on his own Château. Hard work over many years has done, that he has come so far, the castle is now located alongside the Château in the Premier crus.

The wine is produced by 80% Sémillon and 20% Sauvignon, who picked grapes for grape in waves. The berries are pressed in vertical press, and fermented in a constant temperature of 20 degrees. Fermentation is carried on for three to five weeks, and then the wine is stored in new barrels for three years. In 2000 and 2004, Château Raymond-Lafon was elected to the dessert wine at the Nobel Prize Gala Dinner. The Desert 2000 was vanilla ice cream and Blueberry sorbet with small almond pastry