G of Château Guiraud is a dry white wine made from grapes harvested at full maturity. It is aged for approximately 7 months in the oak barrels that produced the previous year's Grand Cru. It reveals richness of expression and an assertive personality. The blend of 50% sauvignon and 50% semillon makes it a remarkable wine whose potential will challenge the palate of wine-lovers and confirmed wine-tasters alike.
The G of Château Guiraud is the Dry White produced from the vines of the Premier Grand Cru, also certified BIO AB. Harvested like a Sauternes, manually by successive sorting, and matured by the Chateaus team in barrels that have been used for the maturing of the Sweet Grand Vin, this balanced blend of Sauvignon and Semillon offers a singular expression of the Sauternes terroir, in its dry version. As Neal Martin said about the 2014 vintage: This is how to do dry white Sauternes.
Throughout its history, Château Guiraud, Premier Grand Cru Class in 1855, has always been proud of its independence and has always followed its own path. This domain, with its 128 hectares situated exclusively around the village of Sauternes and its unique combination of grape varieties, is one of the rare properties in France to have created its own conservatory of vine stock varieties. In 1996, ever faithful to its pioneering spirit, the vineyard underwent a cultural revolution under the impulse of Xavier Planty, who was at the time manager of Chateau Guiraud, which prohibits the use of all synthetic products. In 2011 Chateau Guiraud became the first Premier Grand Cru Class in 1855 to be awarded Agriculture Biologique (AB) certification. The philosophy at Chateau Guiraud is guided by constant questioning and their desire to let nature take its course, thus allowing the vines to achieve their full potential.
Soils: sandy gravels 80%, 20% clay gravels.
Subsoils: deep translucent sand, pure gravels crossed by red clay and limestone marls, fossilized oyster beds and red and white clay.
Farming: Château Guiraud got Organic Farming certification in early 2011 and has managed the vineyard using organic methods since 1996.
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