Château Guiraud 2024

Characteristics and tasting advice for Château Guiraud 2024

Tasting

Nose
The bouquet opens with fresh and lively notes of white peach and candied lemon. Upon aeration, more complex aromas of bitter orange zest, dried apricot, and black tea enrich the aromatic palette.

Palate
The palate reveals a measured and airy concentration, carried by a beautiful tension. The balance between smoothness and roundness is remarkable, offering an aromatic complexity that extends into a delicious persistence. The finish, refined and of great finesse, confirms the balanced character of this vintage.

Food and wine pairings

This Sauternes will perfectly accompany foie gras, blue-veined cheeses like Roquefort, as well as desserts with exotic fruits or citrus. Its freshness and liveliness also make it an ideal companion for spicy dishes from Asian cuisine.

An exceptional Sauternes wine combining freshness and complexity

The property

Château Guiraud, founded in 1766 and classified as a first grand cru in 1855, is an emblematic estate of Bordeaux, located in the AOC Sauternes. Extending over 128 hectares, it stands out for its predominance of Sauvignon Blanc, a rarity in the region. Since 2022, under the direction of Sandrine Garbay, the estate has adopted a contemporary Sauternes style, combining freshness and controlled sweetness. Committed to organic practices and biodiversity management, Château Guiraud stands out with its historic black and gold label, a symbol of its Protestant roots.

The vineyard

This Sauternes vineyard extends over 54 hectares, with vines averaging 25 to 30 years old resting on sandy and clayey gravel soils. The varied subsoils of deep translucent sands, pure gravels with veins of red and white clays, limestone marls, and bands of oyster limestone, give the wine its characteristic complexity.

The vintage

The year 2024 began with a mild winter followed by an early bud break. A late frost between April 19 and 24 was limited thanks to anti-frost towers. The season proved to be particularly rainy, leading to high disease pressure. After a cool spring and a hot summer, September saw rainfall promoting the early development of Botrytis cinerea, essential for the production of great Sauternes.

Vinification and aging

The harvest took place from September 19 to October 22 in four successive passes. The alcoholic fermentation was carried out with indigenous yeasts, directly in new French oak barrels. The aging continued for 18 months in these same new barrels, allowing the wine to develop its aromatic complexity while preserving its natural freshness.

Blend

62% Sémillon, providing creaminess and structure, and 38% Sauvignon Blanc, giving freshness and aromatic liveliness.