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  • 18.5 points - Decanter
  • 93 Points - Robert Parker
  • 94 points - Wine Spectator

Tasting Notes

Colour Pale-Straw
Nose The 2010 Chateau Guiraud has fine purity and minerality on the nose, with touches of passion fruit and dried apricot, later quince joining the fray.
Palate The palate is very well-balanced with a lively entry of apricot, quince and a touch of hazelnut. The middle and finish demonstrate fine tension and a lot of freshness.
Food Pairing Fois Gras
Cellaring 15+ Years
Notes Individual lots seemed to have more race than the final sample, and I suspect it will warrant a higher score once the final blend is in bottle. Robert Parker
Variety SSB / SBS Blend
Body Light - Medium Bodied
Oak Type French Oak
Vintage 2010
Region Sauternes
Country France
Sustainability Sustainable
Alcohol 13.5%
Bottle Size 750ml (Bottle)
Closure Cork
Chateau Guiraud
65km south of Bordeaux city lies Sauternes, the most revered sweet wine region in the world. The entire appellation has just over 2000 hectares of vineyards, divided into five communes - of these five, Barsac is the only one with a label of its own.

The region is noteworthy thanks to its unique microclimate. The heavy evening mists often persist long into the morning, allowing the Botrytis cinerea fungus (the trademark of Sauternes, often called noble rot) to take hold of the grapes, and the warm midday sun dries the fruit out and prevents the fungus from progressing and ruining the crop.

Noble rot reduces the water content of each grape and concentrates their naturally occurring sugars, creating an incredibly sweet, intense juice for winemaking. Because of the delicate balance of meteorological conditions required for successful noble rot, entire vintages often fail. However, a good vintage, aged appropriately, cannot be beaten by any other sweet wine in the world.
More lactic notes than most, more intensity of yeasty undertones, very intense, great proportions, great style, great future, showing the energy of a perfectly cultivated vineyard. Drink 2018-2040.
Wine Spectator
A thick, unctuous style, with marzipan, dried pineapple, mango and dried guava notes leading to a good bolt of toasted almond and pie crust on the finish. A muscular, well-stuffed version that will need some time to settle in. Best from 2015 through 2030.
Robert Parker
Tasted as part of a vertical held at the chateau. The 2010 is more Zen-like on the nose compared to the 2009 – more minerality coming through, tense and citric. The palate offers surprising viscosity on the entry with a fine bead of acidity. There is plenty of apricot and dried honey. It has a lovely caressing texture, although there is still some new oak to absorb on the vanilla-scented finish. This has great potential. Drink 2019-2035. Tasted April 2013.


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