Guiraud’s enchanting bouquet of white flowers, acacia, hawthorn blossom, lily, and tuberose are complemented by overtones of forest floor, spice, freshly-ground white pepper, tea, and saffron. Guiraud is deliciously bodied, rich, and velvety on the palate. The fruity flavors are combined with an inimitable botrytis note and candied fruit character.
Chateau Guiraud is in the Sauternes appellation of Bordeaux. Originally known as the "Noble House of Bayle", it got its present name from Pierre Guiraud, a Bordeaux merchant who bought the property in 1766. In 1855, it was classified a Premier Grand Cru de Sauternes.
Chateau Guiraud extends over 128 hectares. 85 hectares are planted with Semillon (65%) and Sauvignon Blanc (35%) on a mixture of sandy gravel, clay, marl and limestone soil. The average age of the vines is 35-40 years. Harvest is done by hand in successive waves through the vineyard, picking only Botrytised berries. A minimum potential alcohol must be reached before the grapes are fermented in new oak barrels over three weeks to two months. The wine is then aged in barrels for at least 24 months before bottling.
Chateau Guiraud also produces a second wine, Petit Guiraud, a livelier and fresher version made from young vines, and a dry white wine made of ripe but not non-Botrytis grapes called G de Chateau Guiraud.