This is a very fine Ch Guiraud indeed; golden colour, with a beautifully expressive nose of honey and clementines. Broad, rich and sweet, with balancing racy acidity. With excellent length, this is a totally joyous wine.
The Château Guiraud 2014 has a perfumed bouquet with clear honey, beeswax and honeysuckle aromas that are well defined. The palate is fresh and taut on the entry: good tension and focus here, very harmonious with a gently build in the mouth towards a satisfying marmalade and quince-driven finish. This is a finely crafted Guiraud that will be a class act.
Relatively deep gold. Lightly cheesy nose and then massive sweetness on the palate. Really full and impressive. Long and full but with freshness on the finish. Interesting! Drink 2025-2040
There’s a pretty core of dried fruit and botrytis with dried apricots. Full body. Tight now.
Tropical and orchard fruit are lifted by spicy botrytis notes, crystallised ginger and lemon verbena. Balanced and refined, yet bigger than usual but remarkably fresh thanks to vibrant acidity. Drink: 2020-2040
(70 Semillon, 30 Sauvignon Blanc) This is one of my favourite wines of the vintage. There are terrific toffee notes overlaying the creamy lemon and lime acidity and it is already lush, detailed and blessed with serious class and a massive finish.
This estate was aquired by the Narby family in 1981. Under the direction of first Hamilton, then his father Frank's direction, heavy investment in the vineyards and chai, overseen by Xavier Planty, the estate went from strength to strength. In 2006 the family sold the estate to a consortium, led by Robert Peugeot, and including Stephan von Neipperg (of Château Canon La Gaffelière), Olivier Bernard (of Domaine de Chevalier) and Xavier Planty.The vineyards comprise 100 hectares of vines, 85 of which are commited to Sauternes production and the remainder to the estate's dry white "G de Guiraud". Vines are 65% Semillon and 35% Sauvignon Blanc. Vines have an average age of 40 years and yields in the order of 12hl/ha. Modern winemaking (without recourse to techniques such as cryo-extraction) ensues, and ageing in new oak barrels for up to two years.
It is not an exaggeration to say that these are the greatest sweet wines in the world. They are the result of a serendipitous marriage of grape variety, location, annual weather conditions and human care and determination. The vineyards are located on the banks of the cool spring-fed Ciron river which, in autumn, flows into the warmer tidal Garonne and creates rolling evening mists which clothe the vines until the afternoon sun burns them off the following day. This cycle creates perfect conditions for the development of botrytis cinerea or noble rot, and the resulting grape juice is a super concentrated sweet, ambrosial nectar which makes the most heavenly and complex wines with extraordinary ability to age. In 1855 the wines were classified into first and second growths, with Ch d'Yquem rightly receivingits own super status of premier grand cru. Other stunning wines include Chx Sudiraut, Rieussec, Coutet and Climens. While seductively fragrant and sweet when young, if you can bear to wait, you will be amply rewarded with lusciously rich, exotically complex wine.