1988 CHÂTEAU GUIRAUD 1988

Sauternes - 1er Cru Classé
CHÂTEAU GUIRAUD 1988 Zoom

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SoDivin rating

85-89 / 100

Good

1988 CHÂTEAU GUIRAUD 1988

Sauternes - 1er Cru Classé

Condition Good

Stock : 0 bottle
69,00 € tax incl. 57,50 € tax excl.
Avis d'expert
88 / 100
Franck Dubourdieu
Franck Dubourdieu
(09-2007)
89 / 100
Robert PARKER - The Wine Advocate
Robert PARKER - The Wine Advocate
(Ed 1998)
More tight and backward than I remembered it, the 1988 exhibits a stylish, spicy nose of ripe fruit, some botrytis, medium to full-bodied flavors with well-integrated oak, an attractive, smoky, honeyed fruit character, and a lively finish. It is more shy and reticent than usual. It should last for 20-30 years
4 / 5
Michael Broadbent
Michael Broadbent
Michael Broadbent:(11-2001)
Yellow gold, ; lovely, scented, orange blossom bouquet ; sweet, very good indeed.
Features
Vintage 1988
Rating 85-89
Classification Sauternes - 1er Cru Classé
Region Bordeaux
Appellation Sauternes
Colour Sweet white wine
Volume 0.75 l
Price Less than 100 €
Château Guiraud
Country France
Château informations
Guiraud
Chateau Guiraud 1er Grand Cru Classé Sauternes. The Chateau Guiraud is a vineyard of 128 hectares located in Sauternes in Gironde. Sauternes AOC, it is ranked first vintage in the official classification of Bordeaux wines of 1855. The Chateau Guiraud produces an average of 100,000 bottles per year, although in some years due to climatic conditions, the first thought is not sold. The estate also produces a second wine, Le Dauphin Guiraud, from young vines and a selection made during assembly and a dry white wine named Chateau Guiraud G. Only semillon grapes (65%) and Sauvignon (35%) are grown to a size Guiraud with cots for semillon and sauvignon long wooden. Chateau Guiraud The harvest is manual only and performed by successive tries (2-6 tries) grape botrytis. A minimum potential level of 20 ° is required to begin harvesting. . Fermentation, spontaneous, takes place in barrels renewed by thirds, for a period ranging from three weeks to two months. The different batches are fermented until the balance of their own based on their selection. .

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