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Château Guibot
5 notes Sort by: Vintage - Name - Rating
2021
Château Guibot La Fourvieille (Puisseguin-St. Émilion)
Medium-bodied, forward, chalky, bright, red berry and herb centered wine for early drinking. Drink from 2024-2032. 417 Views Tasted Mar 9, 2024 |
2020
Château Guibot La Fourvieille (Puisseguin-St. Émilion)
Medium-bodied, earthy, savory, fresh and with a strong, herbal and leafy note to the red fruits, licorice and spice. Soft, fresh and polished, you can enjoy this in its youth for all its up-front, savory fruits. 88-90 Pts 1,264 Views Tasted May 20, 2021 |
2019
Château Guibot La Fourvieille (Puisseguin-St. Émilion)
Medium-bodied, soft textured, fresh, plummy wine with floral nuances and savory, herbal notes in the finish. You can enjoy this easily on release. Drink from 2022-2029. 1,027 Views Tasted Mar 29, 2022Smoke is the first thing you notice out of the gate before moving to licorice, ripe, red fruits and herbs. Soft, lush and polished with sweet dark red fruits and ripe tannins, this has good length and freshness. 90-92 Pts 3,066 Views Tasted Jun 8, 2020 |
2018
Château Guibot La Fourvieille (Puisseguin-St. Émilion)
Medium-bodied, early drinking, fresh, juicy which focuses on bright red cherries and plums from start to finish. 988 Views Tasted Mar 9, 2021 |
2015
Château Guibot La Fourvieille (Puisseguin-St. Émilion)
Forward, early drinking, medium bodied, fresh wine, with soft textures, licorice, blackberry, vanilla and a background note of smoke. This is a really nice example of a value Bordeaux wine focused on ripe fruit, silky textures and an open personality. The wine was produced from a blend of 80% Merlot and 20% Cabernet Franc. 1,961 Views Tasted Mar 12, 2018Forward, early drinking, medium bodied, fresh wine, with soft textures, licorice, blackberry, vanilla and a background note of smoke. This is a really nice example of a value Bordeaux wine focused on ripe fruit, silky textures and an open personality. The wine was produced from a blend of 80% Merlot and 20% Cabernet Franc. 1,958 Views Tasted Mar 2, 2018 |