Tag: Chateau Guiraud

There has been a wine growing estate here for over three hundred years but it hasn’t always been called Guiraud. In the 1855 classification of the wines of Bordeaux it was called Chateau Blaye, however the name was changed shortly after.

Chateau Guiraud is unusual in Sauternes in so far as it has a black label and this is said to date from the death of Napoleon I in 1821. Today the black label has  made Guiraud instantly recognisable on a wine merchants shelf.

The estate was purchased in 1981 by businessman Frank Narby and Xavier Planty was appointed to manage the property. It is here that a series of improvements began which included renovation of the vineyards and the planting of trees to increase biodiversity. The use of pesticides was stopped in 2004. In 2006 the property was sold to a partnership of Robert Peugeot, Olivier Bernard, Stephan Von Neipperg and Xavier Planty. Further modernisation followed including the cellars and the vineyard management moved increasingly to organic practices. This resulted in organic certification being achieved in 2010 with the first vintage the following year. A restaurant, La Chapelle de Guiraud, opened on the property earlier this year.

Planting at the property is 65% Semillon and 35% Sauvignon Blanc. Red grape vines were once grown and a dry red produced but these vines were removed following the current owners purchase of the property in 2006.

Harvesting at Guiraud can involve up to 200 pickers and as many as seven passes through the vineyards to harvest berries at the optimum level botrytis. Pressing is done using a balloon press and is very gentle, taking four hours. Pressed juice is held at 4 Celsius for 24 hours to settle before being put into French oak barrels for a two week ferment using wild yeasts. Barrels are sourced from five different coopers and a very light toasting is used. Batonnage to mix in the lees is used to extract more aroma during the three months following fermentation.

Ageing of the wine takes place in French oak, the proportion of new oak depending on the wine. It is usually 100% new for between 18 and 24 months depending on the vintage for the grand vin. Any dry white wine made is usually aged for between nine and twelve months in stainless steel.

Le G de Chateau Guiraud. Bordeaux. 2014. Pale lime green in appearance with wonderful aromas of lime, lemon and stone fruits. The palate is dry, fresh with lovely citrus and a touch of honey and apricot. A nice texture and very drinkable. Very nice indeed.

Petit Guiraud. Sauternes. 2014. The aroma here is delightful and enchanting, citrus, orange, apricot and some tropical fruit. The balance has lovely balance with fresh acidity as a counterfoil to the rich fruit. A nice finish. Very nice.

Chateau Guiraud. Sauternes. 2015. Yellow/gold in appearance. the nose is complex mix of tropical fruit, honey, nut and pineapple. Palate has lovely freshness and balance with tropical fruits, apricot, almond and a touch of honey. A  long lingering finish. Excellent.