Description
A sweet, botrytized white passito from the prestigious Sauternes region of Bordeaux, 13.5% ABV, produced by Chateau Guiraud. Blend: 35% Sauvignon. 0.75L bottle, 2022 vintage. A wine that embodies the excellence of Sauternes, classified as a Premier Grand Cru Classé in 1855, and distinguished by its organic production since 1995. Harvesting is done exclusively by hand, with multiple passes through the vineyard, selecting only berries affected by botrytis. Fermentation takes place in new oak barrels for three weeks to two months. Aged in barrels, on the lees, for 18 to 24 months depending on the vintage. The nose reveals the typical aromas of noble rot, with notes of lemon and baked apple tart, vanilla, and tropical fruit. On the palate, it is intense with a honeyed aftertaste, long with a lovely spicy finish. A perfect wine to pair with blue cheeses, foie gras or fruit-based desserts.
Awards
Details
Perfume
Color
Taste
Serve at:
10 - 12 °C.
Longevity:
10 - 15 years
Pairings
- Start up year: 1766
- Oenologist: Xavier Planty
- Hectares: 128
elegance...
The implementation of such growing methods and an alternative approach to the vineyard have resulted in a new awareness and a different wine aesthetic. The search for maximum sugar is over and the vocabulary has changed, it is no longer a question of power but of purity of flavour, finesse and producing finely-constructed, balanced wines. Read more
| Name | Chateau Guiraud Sauternes 1er Grand Cru Classe 2022 |
|---|---|
| Type | White organic dessert wine from grapes with noble rot dessert wine |
| Denomination | Sauternes AOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 35% Sauvignon |
| Country | France |
| Region | Bordeaux |
| Vendor | Chateau Guiraud |
| Origin | Barsac (France) |
| Soil composition | 80% sand and 20% clayey gravel |
| Plants per hectare | 6,600 vines/h |
| Yield per hectare | 12hl/ha |
| Harvest | ing is done exclusively by hand with several passages through the vineyard (2 to 7 selections), choosing only the berries affected by Botrytis. |
| Wine making | Fermentation is done in new oak barrels for a period of three weeks to two months. |
| Aging | Maturation in barrels, on the lees, for 18 to 24 months depending on the vintage. |
| Allergens | Contains sulphites |

