1976 Château Gilette Crème de Tête Sauternes Bordeaux France Wine Tasting Note

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1976 Château Gilette Crème de Tête  (Sauternes) 94 Ripe, sweet and with searing acidity, the candied apricot, pineapple, mango and tangerine fruits coated with all that delicious honey hit the spot. This is a very specific, full bodied, concentrated, bright style of Sauternes, as the wine is not aged in oak. So, while you get the sweetness, there is no vanilla, caramel or fat from oak. Instead you find more purity of fruit and higher levels of acidity, with an orange peel leaning. This is a good thing here, as the wine was delcious to the last drop. Ripe, sweet and with searing acidity, the candied apricot, pineapple, mango and tangerine fruits coated with all that delicious honey hit the spot. This is a very specific, full bodied, concentrated, bright style of Sauternes, as the wine is not aged in oak. So, while you get the sweetness, there is no vanilla, caramel or fat from oak. Instead you find more purity of fruit and higher levels of acidity, with an orange peel leaning. This is a good thing here, as the wine was delcious to the last drop. 3,205 Views   Tasted May 20, 2017  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to Much better than the previous, and both were from the same case. This was loaded with fresh pineapples, pears, peaches, apricot, honey and nuts. The fruit was sweet, the acidity was lively. This was a sweet treat in a glass. Much better than the previous, and both were from the same case. This was loaded with fresh pineapples, pears, peaches, apricot, honey and nuts. The fruit was sweet, the acidity was lively. This was a sweet treat in a glass. 4,126 Views   Tasted Dec 21, 2013 1976 Château Gilette Crème de Tête opens with an orange, Christmas spice, nectarine, cinnamon, peach, honey and floral perfume. If that was all there was supposed to be the wine, that would have been fine. But wines need to offer pleasure on the palate too and this wine stopped short of that. Semi tart, lacking sweetness and freshness, while not great, this was average at best. Based on this bottle, the wine is slowly starting to dry out and drop its fruit. Perhaps it was the specific bottle. I'll try to open another in the moderate future. 1976 Château Gilette Crème de Tête opens with an orange, Christmas spice, nectarine, cinnamon, peach, honey and floral perfume. If that was all there was supposed to be the wine, that would have been fine. But wines need to offer pleasure on the palate too and this wine stopped short of that. Semi tart, lacking sweetness and freshness, while not great, this was average at best. Based on this bottle, the wine is slowly starting to dry out and drop its fruit. Perhaps it was the specific bottle. I'll try to open another in the moderate future. 2,693 Views   Tasted Dec 9, 2010

When to Drink Chateau Gilette, Anticipated Maturity, Decanting Time

Chateau Gilette can be enjoyed on the young side with no decanting. In fact, it is delicious and quite a treat young, even on release! However, like all great wines, Chateau Gilette is much better with age. However, due to the fact that the wine was aged in tanks for over 20 years, Chateau Gilette is mature on release. However, the wine can still improve in bottle for at least another 12-30 after the wine is released!

Of course, the wine is sweet, but there is so much, incredible, racy acidity, the wine always feels fresh, and never cloying, which makes it quite fun to enjoy young. With Chateau Guiraud and frankly, all Sauternes, the temperature is more important than decanting.

Serving Chateau Gilette with Wine and Food Pairings

Chateau Gilette is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out. Chateau Gilette can be served with seafood dishes, especially shellfish, lobster, crab, and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics.

Chateau Gilette can also be paired with roasted chicken, veal, and pork dishes that are either spicy or prepared with a touch of sweetness. Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau Gilette.

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