Free Tasting of Chateau Guiraud Premier Grand Cru Classe Sauternes
March 17, 2011 (Thu)
from 6:00 PM - 8:00 PM
New York, NY 10021
Augustin Lacaille, Chateau Guiraud Brand Ambassador, will handle the tasting. He will explain how Sauternes wines are made and how they can be paired creatively with food...
Let’s talk about the wine you will be enjoying
Chateau Guiraud 2009: RP (94-96) and WS 95-98
You will have the chance to taste a barrel sample of the exceptional 2009.
Chateau Guiraud 2006: RP 92 and WS 93
«Undoubtedly one of my favorite Sauternes in 2006, juxtaposed against the 2005 I think this is better. The nose takes some coaxing but eventually reveals a delectable bouquet of honey and white flowers. The palate has a crisp entry, a good level of botrytis with racy acidity. Very harmonious with notes of tangerine, honey and a touch of apricot on the midpalate. Nice fatness to it and impressive length. Excellent.» Robert Parker Tasted March 2007.
Chateau Guiraud 1998: RP 92 and WS 89
A really great year, and an abundant one…
The nose offers a great deal of distinction and class: crystallized fruit aromas together with notes of honey and smoke and a complex mix of citrus accents.
The wine is fat, broad, and mellow with great acidity; it will have a long life.
Let’s talk about the Château Guiraud, a Sauternes Premier Grand Cru Classé in the 1855 classification
The Château Guiraud has just obtained organic farming certification. It is the first and the only one of the Premiers Grands Crus Classés in the 1855 Bordeaux classification to obtain such certification, which was initiated by director, Xavier Planty, in 1995. Guiraud’s decision to adopt organic viticultural methods is shaping the new style of the property’s wines, putting greater emphasis on purity, intensity and elegance...
The vine growing philosophy at Château Guiraud
The implementation of such growing methods and an alternative approach to the vineyard have resulted in a new awareness and a different wine aesthetic. The search for maximum sugar is over and the vocabulary has changed, it is no longer a question of power but of purity of flavour, finesse and producing finely-constructed, balanced wines. Fifteen years have passed since a simple observation was made at Château Guiraud. At the time everything was focused on guaranteeing and protecting the grape harvest without thinking about nature or the future. Over the years, profound imbalances had developed and the vines had become weakened as a result of using drastic treatments in the vineyard. At the turn of the century, a new alternative approach was launched with a view to re-establishing nature’s diversity...
The Sauvignon Style
Sauvignon has a long history at Château Guiraud, representing 35% of the vineyard. This is rare in Sauternes, where the proportion tends to be closer to 15%. Guiraud’s terroir is perfectly suited to the Sauvignon grape. When picked at the peak of botrytis development, Sauvignon gives the wines their very complex aromas: a blend of sweet spices with citrus fruit and white flowers.
The ripeness of the grapes is almost of secondary interest in Sauternes; what counts is noble rot, which is part of the region’s cultural heritage. Noble rot appears in the autumn thanks to a somewhat fickle fungus called botrytis cinerea. The grapes change color from yellow to chocolate, becoming violet before turning to a darker tone. At the same time, the fungus breaks down some of the sugar in the grapes and increases their acidity. It brings a rich smoothness and, most importantly, serves as a catalyst for flavors and aromas
Area: 85 ha
Soil: 80% sandy gravel and clayey gravel for the remainder
Sub-soil: deep translucent sand, pure gravel with some banks of red clay and limestone marl, bands of limestone with oyster shells or red and white clays
Density: 6,600 vines/ha
Average age of vines: 35-40 years
Harvests: uniquely by hand, with successive selective pickings (2-6 pickings) of botrytised grapes. A minimum potential alcohol level of 20° is required to begin harvesting
Fermentation: 90% in new barrels, 10% in barrels that have already aged one wine, for a period of three weeks to two months
Maturation: in barrels, on fine lees, for 18 to 24 months depending on the year, with racking every three months
Production: 100,000 bottles of Château Guiraud
30,000 bottles of Dauphin de Guiraud, Château Guiraud’s second wine
50,000 bottles of G de Château Guiraud, dry white Bordeaux
Owners: Robert Peugeot for FFP, Stephan von Neipperg, Olivier Bernard and Xavier Planty
Posted By: Millesima