Chateau Guiraud Sauternes 2010 Front Label
Chateau Guiraud Sauternes 2010 Front LabelChateau Guiraud Sauternes 2010 Front Bottle ShotChateau Guiraud Sauternes 2010 Back Bottle Shot

Chateau Guiraud Sauternes 2010

  • JS96
  • D95
  • WS94
  • RP93
  • WE93
750ML / 0% ABV
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4.6 13 Ratings
750ML / 0% ABV

Winemaker Notes

Chateau Guiraud 2010 presents intense aromas, hawthorn flowers, fresh fruit, with a minty note which characterizes the vintage. The feeling in mouth is magnificent, soft, but robust. The tonic feeling of the botrytis is amplified by a great freshness. Mouth aromas strengthens up the nose: the botrytis now shows them crystallized, of great precision and purity. The aftertaste is long. The sugar power never gives heaviness: It is the magic of natural sugars sublimated by botrytis

Critical Acclaim

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JS 96
James Suckling
Ripe lemon peel and orange. Some honey and vanilla with loads of new wood. Dense and very sweet on the palate with nice pure fruit and firm tannins from the oak that still needs time to soften. This Sauternes shows a wonderful fruit and excellent potential, but needs time.
D 95
Decanter
Lively and expressive, with floral and citrus notes – there’s even a touch of lemon sherbet. Round, full and textured with bitter orange freshness and persistence. Pure and complete. Grown organically.
WS 94
Wine Spectator
A thick, unctuous style, with marzipan, dried pineapple, mango and dried guava notes leading to a good bolt of toasted almond and pie crust on the finish. A muscular, well-stuffed version that will need some time to settle in. Best from 2015 through 2030.
RP 93
Robert Parker's Wine Advocate
Tasted as part of a vertical held at the chateau. The 2010 is more Zen-like on the nose compared to the 2009 – more minerality coming through, tense and citric. The palate offers surprising viscosity on the entry with a fine bead of acidity. There is plenty of apricot and dried honey. It has a lovely caressing texture, although there is still some new oak to absorb on the vanilla-scented finish. This has great potential. Drink 2019-2035. Tasted April 2013.
WE 93
Wine Enthusiast
There is a wonderful balance to this wine. It has ripe tropical fruit flavors that are spiced with ginger and lemon zest. At the same time, there is a fine structure with a botrytis core and freshness from pineapple acidity.
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Chateau Guiraud

Chateau Guiraud

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Chateau Guiraud, France
Chateau Guiraud Winery Video

Throughout its history, Chateau Guiraud, Premier Grand Cru Classé in 1855, has always been proud of its independence and has always followed its own path. This domain, with its 128 hectares situated exclusively around the village of Sauternes and its unique combination of grape varieties, is one of the rare properties in France to have created its own conservatory of vine stock varieties. 

In 1996, ever faithful to its pioneering spirit, the vineyard underwent a cultural revolution under the impulse of Xavier Planty, who was at the time manager of Chateau Guiraud, which prohibits the use of all synthetic products. In 2011 Chateau Guiraud became the first Premier Grand Cru Classé in 1855 to be awarded Agriculture Biologique (AB) certification.

The philosophy at Chateau Guiraud is guided by constant questioning and their desire to let nature take its course, thus allowing the vines to achieve their full potential.

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Sauternes Wine

Bordeaux, France

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Sweet and unctuous but delightfully charming, the finest Sauternes typically express flavors of exotic dried tropical fruit, candied apricot, dried citrus peel, honey or ginger and a zesty beam of acidity.

Sémillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle are the grapes of Sauternes. But Sémillon's susceptibility to the requisite noble rot makes it the main variety and contributor to what makes Sauternes so unique. As a result, most Sauternes estates are planted to about 80% Sémillon. Sauvignon is prized for its balancing acidity and Muscadelle adds aromatic complexity to the blend with Sémillon.

Botrytis cinerea or “noble rot” is a fungus that grows on grapes only in specific conditions and its onset is crucial to the development of the most stunning of sweet wines.

In the fall, evening mists develop along the Garonne River, and settle into the small Sauternes district, creeping into the vineyards and sitting low until late morning. The next day, the sun has a chance to burn the moisture away, drying the grapes and concentrating their sugars and phenolic qualities. What distinguishes a fine Sauternes from a normal one is the producer’s willingness to wait and tend to the delicate botrytis-infected grapes through the end of the season.

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Apart from the classics, we find many regional gems of different styles.

Late harvest wines are probably the easiest to understand. Grapes are picked so late that the sugars build up and residual sugar remains after the fermentation process. Ice wine, a style founded in Germany and there referred to as eiswein, is an extreme late harvest wine, produced from grapes frozen on the vine, and pressed while still frozen, resulting in a higher concentration of sugar. It is becoming a specialty of Canada as well, where it takes on the English name of ice wine.

Vin Santo, literally “holy wine,” is a Tuscan sweet wine made from drying the local white grapes Trebbiano Toscano and Malvasia in the winery and not pressing until somewhere between November and March.

Rutherglen is an historic wine region in northeast Victoria, Australia, famous for its fortified Topaque and Muscat with complex tawny characteristics.

BAT123051_2010 Item# 123051

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