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2011 le g de guiraud bordeaux blanc

Retail: $19.99

$15.98

per bottle

Rating
90-93 Pts Wine Spectator

Color
White

Size
750 mL

ABV
13.0%

Closure Type
Cork

Vintage
2011

Varietal(s)
Sauvignon Blanc, Semillon


Organic

BioDynamic

Collectable

Kosher

Sparkling

Dessert


Taste

grass, gooseberry, grapefruit, lime, melon, citrus, mineral, flint, fig, lemon, pear, saffron and bell pepper

Nose

apple, pear, kiwi, citrus, stone, grapefruit, melon, apricot, quince, honey, pineapple and cream

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Wine Spectator:

"Lovely peach, persimmon and pear flavors glide along, with a whiff of toast on the creamy yet defined finish. -JM" (Web - 2012)

Ian Dagata - Vinous Media:

"Bright straw-yellow. Enticing nose of fresh citrus, pineapple and dried herbs. Show more sauvignon blanc-derived flavors on the palate as well, offering creamy notes of yellow melon, orange jam and candied citrus zest. Finishes smooth and very long, with an almost smoky note that had me thinking some noble rot might have snuck its way in. About a third of this wine was barrel-fermented in new oak. A very good dry white from Sauternes." (08/12)

Product Description:

"70% Sauvignon Blanc, 30% Semillon. Mostly on sandy gravel. A third is barrel fermented in new oak, the rest in one and two-year-old barrels, but only for three to eight weeks. Fresh, bright citrus with a herbal Sauvignon Blanc aroma to the fore, creamy too. Zesty with rich creamy spice and orange in the mid palate too - almost as if there were some noble rot though I don't think there is. Unexpectedly rich after the nose. Long spicy finish. Drink from 2013-2019 (JH)" - 16.5 out of 20 points, Jancis Robinson's Purple Pages.

Wine:
"G de Chateau Guiraud is produced from 15 ha, constiting in 70% Sauvignon and 30% Semillon (rootstock Riparia, R 110, 3309, 161 49), with a planting density of 6600 vines/ha and an average age of 15 years. "G" is a dry white wine made of ripe but not mouldy grapes."

"The grapes are harvested choosing the ripest bunches or portions of bunches. Excluding all moulding or green grapes. A second selection through the vines may be necessary. After pressing and keeping only the very first juice, the juice is clarified at a low temperature (10 degrees C) for 24 hours. The fermentation starts about 12/13 degrees C and finishes at about 19 degrees C. It occurs in oak barrels and the lees are regularly stirred for the first 3-4 months. Barrel aging usually lasts for 9 months." - Winery

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