Everything about Chateau Guiraud Sauternes, Premiers Crus, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Guiraud History, Overview
Originally known as La Maison Noble du Bayle, the estate earned its name, and its fame when it was owned by the Guiraud family in 1766. At the time of the 1855 Classification, the wines were sold under the name of Chateau Bayle. The first part of the modern era for the estates begins when it was purchased by Frank Narby in 1981. At the time of the purchase, the Narby family brought in Xavier Planty to manage the property. The true modern era for the estate started in 2006 when Chateau Guiraud was purchased by a partnership formed by Robert Peugeot and three well-known Bordeaux wine makers and chateau owners, Olivier Bernard of Domaine de Chevalier, Stephan Von Neipperg who owns numerous St. Emilion properties including Canon La Gaffeliere, La Mondotte and Clos L’Oratoire and Xavier Planty.
One of the actions the new owners took was to remove the red wine grapes that were planted in the 1930’s from the vineyards. This was followed by a modernization of the cellars and wine making equipment. A new drainage system was installed in the vineyards as well. The vineyards also needed a lot of replanting to increase the vine density. As you can see, this was already becoming a very expensive proposition for the new owners.
In 2010, Chateau Guiraud registered the term BioViticulture. They did this because the estate is focusing on not only organic farming, but on a more global approach to sustainable viticulture. You’ll find similar practices at all the estates of Stephan von Neipperg. Chateau Guiraud earned the coveted status of full Agence Bio (AB) organic certification starting with the 2011 vintage. All of these efforts and improvements have clearly increased the quality of the wine being made to at Chateau Guiraud.
The best vintages of Chateau Guiraud are: 2016, 2015, 2014, 2013, 2011, 2010, 2009, 2007, 2005, 2003, 2001 and 1959.
Chateau Guiraud Vineyards, Terroir, Grapes, Winemaking
The 128 hectare vineyard of Chateau Guiraud has 100 hectares under vine in the Sauternes appellation. The vineyards are planted to 65% Semillon and 35% Sauvignon Blanc. Chateau Guiraud maintains one of the highest percentages of Sauvignon Blanc in the Sauternes appellation. This is still lower than what was at the time of the purchase. However, even at 35% of the vineyard, this represents a large reduction in the amount of Sauvignon Blanc planted at Chateau Guiraud, which was more than 50% of the vineyard in the past. The terroir of Chateau Guiraud is a blend of sand, gravel, clay, limestone soils. On average the vines are close to 40 years of age. The vineyard is planted to a vine density of 6,500 vines per hectare.
To produce the wine Chateau Guiraud, vinification takes place in new, French oak barrels. The wine is aged in 35% to 50% new, French oak barrels for an average of close to 24 months before bottling, depending on the quality and character of the vintage.
Serving Chateau Guiraud with Wine and Food Pairings
Chateau Guiraud 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 Guiraud 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 Guiraud 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 Guiraud.
In 2011, the property renamed their second wine, Le Dauphin de Chateau Guiraud. Previously, the second wine was known as Petit Guiraud. The Sauternes estate of Chateau Guiraud also produces a dry white Bordeaux wine named G and in select vintages, they are also one of the few remaining chateaux to make a Kosher cuvee’ of sweet Bordeaux wine. On average, 12,500 cases of wine are produced each year at Chateau Guiraud.
Château Guiraud Wine Tasting Notes
16 Vintages 59570 Views Sort Vintage - Rating
Juicy pineapple, apricot, peach and vanilla blend to create the nose. Rich, lush and sweet, the wine finishes with overripe tropical fruits coated with honey.
Apr 29, 2017points - Tasted 1326 Views
A stunner in 2015, this is incredibly packed with fat, juicy, ripe and over ripe honeyed apricots, vanilla custard, pineapple, honey and candied citrus. Great balance between concentration, sweetness and blazing acidity with the ability to age and evolve for decades! 94 - 96 Pts
May 3, 2016points - Tasted 2604 Views
This is really rocking! The levels of acidity give this all the lift you need, so that the sweet, honey drenched, tropical fruit and vanilla can really shine.
Feb 4, 2017points - Tasted 1892 Views
Rich, sweet honey coated tropical fruits, vanilla bean, nuts and flowers open the wine. The sweet and spicy element that comes on top of the fruit makes the naturally honeyed tropical fruits really come alive.
Feb 1, 2016points - Tasted 2478 Views
Fat, juicy and packed with honeyed apricot, pineapple, vanilla bean and candied oranges, this lush treat is perfectly balanced by sweet honeyed fruit and refreshing acidity. 93-95 Pts
Apr 22, 2014points - Tasted 2631 Views
Filled with spicy, candied orange, nuts, honey, pineapple, apricot and vanilla, the wine lacks a bit of the intensity found in the top wines of the vintage. Yet, it still delivers a tasty, sweet, tropical, orange, honeyed finish with good freshness.
Feb 12, 2014points - Tasted 2636 Views
I know it's young, but I really enjoy the freshness and super sweetness found in young Sauternes. More on the orange, tangerine and apricot side of the style range, instead of tropical fruits, there is enough honeyed sweetness, acidity and vanilla notes, along with good concentration of flavor to keep you busy.
Aug 26, 2015points - Tasted 3073 Views
Honey coated apricot, pineapple,. peach and orange notes create the aromatics. Medium/full bodied, the wine ends with orange rind, apricot and sweet honeyed pineapple.
Jan 25, 2012points - Tasted 4892 Views
Medium/full bodied, lacking the same level of depth and concentration found in 2007 or 2009. However, there is a lot to like about the wine with its vanilla, apricot, orange marmelade, honeysuckle and pineapple filled personality. Sweet, soft, luscious and forward, this is already delivering pleasure.
Dec 13, 2013points - Tasted 4435 Views
A beautiful nose filled with flowers and spicy, honey coated orange, apricot, peach and pineapple gets you excited. This rich, concentrated wine ends with a long sensation of warm nuts, honey and sweet, ripe, tropical fruit.
Jan 1, 2013points - Tasted 5348 Views
On the orange side of the style range, with plenty of honeyed, tangerine, apricot, nectarine, pineapple and honeysuckle. Medium/full bodied, with freshness and lift, but lacking more of the yellow fruit I find in the best years.
Jan 3, 2017points - Tasted 3009 Views
Absolutely delicious with layers of sweet, ripe, pineapple, apricot, peach, peach and honey flavors. Rich, sweet, fleshy and fresh, drink it now, drink it in a decade. This is a great value for Sauternes.
Jul 22, 2013points - Tasted 7706 Views
Brimming with pineapple, apricot, vanilla, white peach and candied orange, all coated in honey, the wine is sweet, round, lush and offering a lot of charm today.
May 29, 2013points - Tasted 3328 Views
Spicy, floral, orange rind, apricot, nectarine, honey and nut aromas pair perfectly with the rich, sweet, ripe sensations of honey coated, tropical fruit. Sweet, sexy, fresh and fun to drink now, this offers good value for 2001 Sauternes.
May 18, 2012points - Tasted 6192 Views
At the end of its best days, or perhaps slightly past that point, the wine shows more caramel, butterscotch, orange and burn toffee notes than, sweet, yellow, honeyed fruit. On the bright orange side in the finish, if you are sitting on bottles, I'd drink them up, before more of the sweet fruit slowly fades away.
Jul 15, 2016points - Tasted 3048 Views
With a beautiful, honey orange, colored hue. Apricot, spice, vanilla, caramel, pineapple and coconut aromatics. Sexy and suave. Good concentration with a richness in the finish.
Jun 21, 2007points - Tasted 4241 Views
Dark, molasses in color, this is all about the secondary notes of caramel, butterscotch, brown sugar, creme brulee and honeyed, vanilla and orange peel. You definitely note the age, but in a good way as there is still some sweetness and honeyed fruits, along with acidity to keep this interesting.
Apr 22, 2017points - Tasted 731 Views