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The tasting |
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bright, deep, yellow colour. |
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Intense and well developed on the nose, slight oaky, vanilla aromas, rich fruity notes (pear, lime, raisins), and aromas evoking acacia- type flowers. |
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Dense and concentrated on the palate, ripe fruit and honey notes. |
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The sommelier's advice |
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Serve between 11 and 13°C. |
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Foie Gras, uncooked or half cooked, accompanied by a candied fig, fish in white sauces, sole, turbot, lobster. White meat, casseroled chicken, poultry, feathered game. Hard cheeses: mature Comté, mature Mimolette, Parmesan. Poached pear, apple tart, etc. |
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Enjoy up to and including 2030 |
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The estate and the wine |
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Pierre Guiraud, a Bordeaux "négociant", acquired the Château in 1766. Almost a century later, Guiraud was set apart in the 1855 classification by becoming a Sauternes "Premier Cru Classé". |
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Sauternes is a magic liquor created from a remarkable phenomenon, the rot of the grapes, known as "noble rot". Château Guiraud is a Sauternes "Premier Crus Classé". Le Dauphin is the Château's second wine. The 2004 vintage is the perfect embodiment of what a great Sauternes is all about, in an affordable format. |
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Hand harvested by successive sorting and picking of the botrytis-affected grapes, traditional vinification, the fermentation, lasting from 3 weeks to 2 months, takes place in new barrels, a third of which are renewed each year. Aging for 18 to 24 months in oak casks. |
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