CHÂTEAU GUIRAUD 1959
CHÂTEAU GUIRAUD 1959
CHÂTEAU GUIRAUD 1959
CHÂTEAU GUIRAUD 1959
CHÂTEAU GUIRAUD 1959
CHÂTEAU GUIRAUD 1959
If there are several bottles in stock, the displayed photo is not contractual and illustrates the state of conservation of the bottle.
1959

CHÂTEAU GUIRAUD 1959

Wine 1959 1er Cru Classé Bordeaux Sauternes

Grape variety / Blend: Sémillon (~65%), Sauvignon (~35%) (variations are possible from one vintage to another)

Ageing: woody

Maturity: Old wine

Food and Wine Pairing: Blue cheeses

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85-89 / 100 Rated by an expert

Condition : Good

In stock 0 bottle
€279.17 Tax excl. €279.17 Tax incl.

Cap : Slightly damaged

In stock 0 bottle
€206.67 Tax excl. €206.67 Tax incl.
€279.17 Tax excl.
€279.17 Tax incl.
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Other vintages of Château Guiraud in stock :
1928
1934
1947
1986
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Expert's opinions

5 / 5
Michael Broadbent
Michael Broadbent
Information on the vintage : A great vintage. Monumental Sauternes following a long hot summer with some rain just before the harvest to flesh out the heat-concentrated grapes, retaining their high sugar content. Information on the wine : 35 (04-1994) Fairly deep amber-gold ; barely sugar and lemon curd, dry finish.
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Vintage Wine  1959
Classification Sauternes - 1er Cru Classé
Region Bordeaux
Appellation Sauternes
Colour Sweet white wine
Volume 0.75 l
Country France
Château Château Guiraud
Château Guiraud
Château Guiraud

The Château Guiraud is a vineyard of 128 hectares located in Sauternes in Gironde. Sauternes AOC, it is ranked first growth in the official classification of Bordeaux wines of 1855. The Château 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.

The harvest of Château Guiraud 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. 

>> See all the Sauternes crus classés

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All our wines from 1959