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Chateau Guiraud Le G 2011

Bordeaux White Blends from Sauternes, Bordeaux, France
  • WS93
0% ABV
  • WS91
  • JS90
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4.5 2 Ratings
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4.5 2 Ratings
0% ABV

Winemaker Notes

A blend of Sauvignon and Semillon grapes that are barrel fermented but do not undergo malolactic secondary fermentation. This gives this rich, focused white wine a beautiful golden color, a beautiful perfume of honey, flowers with flavors figs and candied citrus all backed by a vibrant structure and a kiss of oak.

Critical Acclaim

All Vintages
WS 93
Wine Spectator
Lovely peach, persimmon and pear flavors glide along, with a whiff of toast on the creamy yet defined finish.
Barrel Sample: 90-93
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Chateau Guiraud

Chateau Guiraud

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Chateau Guiraud, , France - Bordeaux
Chateau Guiraud
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.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

WOFBORBOGUI0111_2011 Item# 119699

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