2010 Ch. Guiraud, Sauternes, Bordeaux

2010 Ch. Guiraud, Sauternes, Bordeaux

Product: 20101017047
Prices start from £180.00 per case Buying options
2010 Ch. Guiraud, Sauternes, Bordeaux

Description

Acquired in 2006 by Olivier Bernard from Domaine de Chevalier, together with three other vignerons and the Peugeot Family, this property can only be on the road to success. It has great intensity on the nose with touch of oranges, apricots and pineapple, and a delicious, viscous, yet fresh mid-palate. The energy in this wine makes you reach for another sip and the finish is intense and very persistent: a lovely wine.
Max Lalondrelle, BBR Bordeaux Wine Buyer
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About this WINE

Chateau Guiraud

Chateau Guiraud

Château Guiraud is a large Sauternes property that is the only 1er Cru Classé, with the exception of its illustrious neighbour Château d`Yquem, that is located within the commune of Sauternes itself.

Guiraud was owned for a short period by the Maxwell family, who invested heavily in the property, although the wines remained fairly pedestrian. In 1981 it was acquired by a Canadian, Hamilton Narby, and he has transformed Guiraud into one of the very finest Sauternes properties.

Guiraud's 85 hectares of vineyards are located on one of the hills above the village of Sauternes. They are planted with 65% Sémillon and 35% Sauvignon Blanc. The grapes are harvested in "tries" and the juice is then fermented in oak barrels. The wine is then aged in oak casks (50% new) for 2 years.

Guiraud is a very ambitious property with aspirations to produce a wine that will one day rival d`Yquem. The wines are astonishingly rich, especially in light of the high proportion of Sauvignon Blanc in the blend, and are undoubtedly amongst the finest wines being produced in Sauternes today.
 

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Sauternes

Sauternes

Sauternes is where arguably the world's finest sweet white wines are produced. The Sauternes appellation actually consists of five communes: Barsac, Preignac, Bommes, Fargues and Sauternes itself. Barsac is also an appellation in its own right.

Sauternes literally has an atmosphere different from any of the other major communes. At the southern tip of the Graves,close to the Garonne, not only is the land hillier and decidedly more bucolic but it also enjoys a specific mesoclimate of evening autumn mists which linger until well into the following day, unless burnt off by warm sunshine.

The mists are caused by the cool, spring-fed waters of the Ciron River meeting the warmer tidal Garonne, and the result is an ideal environment for the growth of the mould botrytis cinerea. When its arrival is felicitous, it feeds on the water in the ripe grapes, dehydrating them and leaving sweet, shriveled fruit.

Other regions in Bordeaux (ie Cadillac, Loupiac) produce wines in a similar style from the same method, but none achieve the profundity and complexity of Sauternes.

Recommended Châteaux : Ch. D'Yquem, Ch. Climens (Barsac), Ch. Suduiraut, Ch. Rieussec,  Sigalas- Rabaud, Ch. Coutet (Barsac), Ch. de Fargues, Ch. Lafaurie-Peyraguey, Ch. Doisy-Védrines (Barsac), Chateau Partarrieu, La Tour Blanche

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Sémillon

Sémillon

The main grape for Sauternes and particularly successfully grown in Australia's Hunter Valley. Hunter Valley Sémillon is one of Australia’s iconic and unique wines, totally unlike any wine produced elsewhere in the world from the same grape variety.

In youth the wines are quite citrusy and fresh, but are generally perceived to gain hugely in complexity as they age and are deemed to be best drunk when at least 5 years old, frequently lasting for 10 or more years. Unusually for Australia, the alcohol levels rarely exceed 11.5%.

In Bordeaux it is the most widely planted white grape and is blended with Sauvignon Blanc to produce the great long-lived dry whites of Graves as well as the great sweet wines of Sauternes. It is high in alcohol and extract and relatively low in aroma and acidity. Its thin skin makes it very susceptible to botrytis which is prerequisite for the making of Sauternes. It responds well to oak ageing and, while having a lightly lemony aroma when young develops lanolin flavours which some describe as "waxy", as well as a rich, creamy, intense, texture and a deep golden colour.

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Reviews

Customer reviews

Wine Advocate93/100
Wine Spectator 92-95/100
jancisrobinson.com16.5/20
Decanter18.5/100
Other

Critic reviews

Wine Advocate93/100
The Guiraud 2010 seems a little more loose-knit on the nose compared to others, with lanolin and dried honey aromas gently unfurling in the glass, before revealing its mineral core as if this wine is teasing you. The palate is well-balanced with a fine line of acidity. There is abundant clean and pure botrytized fruit and a crisp, linear finish that is very appealing. The oak appears to have been absorbed in recent months, leaving a very accomplished Guiraud. Drink now-2035.
Neal Martin - 30/04/2014 Read more
Wine Spectator 92-95/100
This is developing some real power, with glazed peach and pear fruit pushed by graham and honey notes. There's lots of viscosity on the finish, but with good underlying acidity.
James Molesworth – The Wine Spectator – Top Scoring Bordeaux 2010 – 31 Mar 2011
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jancisrobinson.com16.5/20
Deep gold. Something sulphidey on the nose. Sweet and sticky rather than fine. Sheer mass. Sweet and interesting but not that intense. Marmalade and a bit of bitterness. Certainly makes an impression. Lilies; tropical flowers. Big and a bit of bruiser.
Jancis Robinson MW- jancis robinson.com Apr 2011
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Decanter18.5/100
More lactic notes than most, more intensity of yeasty undertones, very intense, great proportions, great style, great future, showing the energy of a perfectly cultivated vineyard.
Michel Bettane - Decanter – Apr 2011 Read more
Other
Giraud has an almost identical analysis to Fargues, and has something of the same extreme purity and finesse, but there the similarity ends. In the Guiraud, the Sauvignon fruit and new oakiness shines through more strongly in a more bulky spicey, ginger-marmelade way, uninhibited by the quite restrained sweetness
2010 Vintage Assessment - Sauternes - by Bill Blatch Read more