Chateau Guiraud Sauternes 2009
Other Dessert from Sauternes and Barsac, Bordeaux, France
#5 Wine Spectator Top 100 of 2012
Interesting nose with a bit of an edge - really appetising as well as very sweet. I failed to spit this one - always a good sign. Very long and a good combination of structure, acidity and very ripe fruit. Tightly laced even if not the sweetest. Interesting smokiness on the nose.
Wine Spectator - "This is a bird of a different feather, with an exotic, vibrant aroma of toasted coconut, followed by an almond cream note that gives way to the core of green fig, papaya, Cavaillon melon and honey. There's stunning richness and mouthfeel, with the power to be one of the longer-lived wines of the vintage. Very impressive. Best from 2015 through 2040."
The Wine Advocate - "Tasted as part of a vertical held at the chateau. The 2009 Guiraud has a complex, precocious bouquet with honeysuckle and jasmine notes, hints of dried honey and white peach. It is tightly wound but very precise. The palate is pure and tense in the mouth – great precision here once again with superbly integrated oak and a lovely, seductive, very viscous botrytis-laden finish. In many ways the 2009 represents the wine that every vintage since 1983 would love to be. Drink 2018-2040+."
Wine Enthusiast - "This is a smoky, rich wine that shows evident wood aging. This feature adds weight, though the sweetness is currently muted. It is a wine with potential intensity; the fruit and acidity will emerge in several years. "
International Wine Cellar - "Bright golden yellow. Captivating spicy aromas of peach nectar, honey, ginger and menthol. Quite suave on entry, then rich and chewy in the middle, with lovely cut to its honeyed peach, melon, ripe citrus and lemongrass flavors. Thanks to lively acidity this wine conveys an impression of impeccable balance, and the high sauvignon content contributes to a fresher, lighter mouth feel. Finishes extremely long and pure, with vibrant lingering notes of gingery oak and clean botrytis. Extremely easy to drink.
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Chateau Guiraud Winery
Château Guirard, located in the heart of the commune of Sauternes, has a 100-hectare vineyard in a single block. The vines are planted around the cellars and the château. The Semillon and Sauvignon Blanc grapes ripen very early at Guiraud and undergo tremendous natural concentration due to the effects of "noble rot" (botrytis).
The harvest takes place in several waves and the grapes are literally picked one by one. This process is not only risky, but accounts for very low yields. It nevertheless results in rich, complex wines.
The quality of Château Guiraud's terroir earned its classification as a First Growth in 1855. The Société Civile Agricole du Château Guiraud is managed by Xavier Planty. View all Chateau Guiraud Wines
About Sauternes and BarsacView a map of Sauternes and Barsac wineries (saw-TURN & BAR-sak)
The regions of Sauternes & Barsac are both located southeast of Graves, almost directly south of St-Émilion, and hug the Garonne River as it curves. Both areas are dedicated to producing sweet, white wines. The rains, the mists, the humidity and the climate, all help foster the necessary mold that leads to the unfortified, but lusciously sweet wines produced there.
Semillon is the primary grape here as it takes well to bortrytis, also known as "noble rot." Sauvignon Blanc is used in the blend to add acidity to the richer, thicker Semillon. The process for making the sweet wines of Sauternes and Barsac is long, labored and costly. Adter it has reached maximum ripeness, the Semillon grapes are left on the vine until they are infected with botrytis. This helpful mold then shrivels the grapes, concentrating the sugars but maintaining the acids. Weather is not always agreeable and berries must be picked at just the right moment, all by hand. The grapes yeild less juice than dry wines, due to their shriveled and concentrated state. Some houses, like the famed Chateau Yquem, will not make a wine in a less-than-perfect year. All these factors lead to highly prized, and often expensive, wine. However, the taste is well worth it. In the palate the wines of Sauternes & Barsac are luscious and sweet, yet with the balanced acidity to keep them from being too cloying or candied.Wines with the Sauternes AC must be sweet - dry wines are labeled under the Graves or Bordeaux AC. Barsac wines may be labeled either Barsac AC or Sauternes AC. Typically, Barsac wines are a little lighter in body and less intense than Sauternes.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.