CHÂTEAU GUIRAUD 1971
CHÂTEAU GUIRAUD 1971
CHÂTEAU GUIRAUD 1971
CHÂTEAU GUIRAUD 1971
CHÂTEAU GUIRAUD 1971
CHÂTEAU GUIRAUD 1971
If multiple bottles are in stock, the photo is non-contractual and illustrates the condition of the bottle.
1971

CHÂTEAU GUIRAUD 1971

Wine 1971 1er Cru Classé Bordeaux Sauternes
90-94 / 100 Rated by 2 experts

Condition : Good

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€125.00 Ex VAT €125.00 Inc. VAT

Label : Slightly damaged

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€125.00 Ex VAT
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Expert's opinions

92 / 100
Autre
Autre
Cellar Tracker : (5-2008) Sight: Orange-yellow color; low viscosity Nose: Pears and creme brulee Taste: Awesome. Lacking acidity...which is good - I guess I mean that the acidity is quite in balance. Pears and honeysuckle make their debut on the palate as well. Overall: Excellent wine. 92-93 points.
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5 / 5
Michael Broadbent
Michael Broadbent
Information on the vintage 1971 white Bordeaux: An excellent Sauternes vintage thanks to a pleasant, sunny summer, ideal ripening conditions and botrytis.
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Vintage Wine  1971
Classification Sauternes - 1er Cru Classé
Region Bordeaux
Appellation Sauternes
Colour Sweet white wine
Volume 0.75 l
Country France
Alcohol content 13.00% vol
Château Château Guiraud
Château Guiraud
Château Guiraud

Château Guiraud is a 128-hectare wine estate located in Sauternes, Gironde. In the Sauternes AOC, it is classified as a Premier Cru Classé (First Growth) in the official 1855 Bordeaux wine classification. Château Guiraud produces an average of 100,000 bottles per year, although in some years due to weather conditions, the first growth is not sold.

The estate also produces a second wine, Le Dauphin de Guiraud, made from young vines and a selection made during blending, as well as a dry white wine called G de Château Guiraud. Only Sémillon (65%) and Sauvignon (35%) grape varieties are grown at Guiraud, with spur pruning for Sémillon and cane pruning for Sauvignon.

The grape harvest at Château Guiraud is done entirely by hand and carried out through successive pickings (2 to 6 passes) of botrytized grapes. A minimum potential alcohol content of 20° is required to begin the harvest. Fermentation, which occurs spontaneously, takes place in new oak barrels, renewed by one-third, for a period ranging from three weeks to two months. The different batches are fermented until they reach their own balance depending on their selection.

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