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Chateau Guiraud Sauternes 0.375L 2000



Expert Year Vote
Wine Spectator 2001 96
Wine Spectator 2005 97
Wine Advocated 2001 92
Wine Advocated 2002 91

Vintage 2000

Wine zones 35% Sauvignon, 65% Semillon

Alcol 13.50%

Format 0,375 L

Yellow/green sustained.
Fresh, fruity, with a beautiful density, fleshy mango with a touch, good quickness, very long.
Fresh nose, elegant, lime aroma, grapefruit, white peach
More details
Type Blend White
Classification AOC Sauternes
Temperature 10-12
Location Sauternes (France)
Soil Sandy gravel for 80% of the surface and clay gravel for the remainder. Subsoils : translucent sands, pure gravel crossed through with red clay and limestone marls, fossilised oyster bed and red and white clay.
Density 6660 vines/ha
Vinification Fermentation : half of the fermentation process is done in new oak barrels , half is done in done in barrels previously used, it lasts 3 weeks to 2 months.
Harvest Uniquely hand picked, by successive selections through the vines,(2 to7 selections) selecting only botrytised grapes. A minimum potential of 20° is required to start the harvest.
Aging on fine lees, made in barrels for a period of 18 to 24 months depending on the vintage with racking every three months.
Ulteriori dettagli
More Information
Location Sauternes (France)
Climate N/A
Produzione annua 0
Harvest N/A
Sistema allevamento N/A
Tecnica produzione N/A
Periodo fermentazione N/A
Affinamento N/A

Address: Sauternes (France)

Web site:

Year of starter: 1766

Winemaker: Xavier Planty

Produced bottles:

Hectares: 128

Château Guiraud, a Sauternes Premier Grand Cru Classé in the 1855 classification, has just obtained organic farming certification. It is the first and the only one of the Premiers Grands Crus Classés in the 1855 Bordeaux classification to obtain such certification, which was initiated by director, Xavier Planty, in 1995. Guiraud’s decision to adopt organic viticultural methods is shaping the new style of the property’s wines, putting greater emphasis on purity, intensity and elegance... The implementation of such growing methods and an alternative approach to the vineyard have resulted in a new awareness and a different wine aesthetic. The search for maximum sugar is over and the vocabulary has changed, it is no longer a question of power but of purity of flavour, finesse and producing finely-constructed, balanced wines.

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