2009 Château Guiraud - Sauternes (375ml)

Varietal: Bordeaux Blend | Location: France - Sauternes

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Bottle: $37.99

Case Price (12): $418.00



Wine Review

Description: "As always, this is dominated by a freshness of flavour, this time kiwi-like fruit as well as the traditional mandarin orange peel – Xavier Planty calls it „rhubarb”. The 35% Sauvignon, still apart in several lots in the cellar, is mainly responsible for this, but the Sémillons are very aromatic too. The base is however powerful, although, at 135 g/l residual, they resisted the temptation of going for broke on sweetness, no mean feat for such a large estate con-fronted by such a sudden onrush of botrytis. The overall effect is of evenness and of a reserved kind of tightness, surrounded by but not dominated by all that freshness of pure fruit." Bill Blatch

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Professional Wine Reviews

Wine Enthusiast

Score: 95

95-97 Barrel sample. Poised well between complex dry botrytis and very sweet, ripe fruit, this is a concentrated wine, full of richness rather than total sweetness. There is a final burst of spice.



Wine Advocate

Score: 94

The 2009 Guiraud is very tight on the nose, taking time to unfurl, with notes of apricot, peach, a touch of honeysuckle and quince. Good definition. The palate is impressive: tightly coiled, honeyed fruit, very fine acidity, linear at first then fanning out across the finish with notes of dried apricot, nectarine, a touch of almond and a faint hint of spice. With good length and unctuous on the finish, this Guiraud is impossible to ignore." 94-96 points



Wine Spectator

Score: 97

"This rocks with botrytis, offering spicy almond, peach pie and dried apricot on the nose and palate. Full and very sweet, with a long finish. So much dried fruit. Oily and powerful. Some bitterness. 35 percent Sauvignon Blanc and 65 percent Sémillon." 95-98 points--Wine Spectator
The first growth is produced from a 85ha of Sauternes appellation vines. Only Semillon and Sauvignon are planted at Guiraud with a pruning "Ã cots" or "in fan" for the Semillons and long branches for the Sauvignons. Harvest is only done hand picking by successive waves through the vineyard (2 to 7 selections), picking only the botrytised berries. A minimum of potential alcohol (20Â°) must be reached before starting the harvest. The fermentation made in new oak barrels over a period of three weeks to two months. Different batches are fermentated until they reach their own equilibrium which depends upon their selection. Chaptalisation, cryoextraction and any other technique used to enrich the wine are absolutely prohibited. The ageing in barrels last 24 months.




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