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PETIT GUIRAUD SAUTERNES
Dessert Wines - Other
.375L
$18.99
The greatest Sauternes are made by a select group of producers. While the rest of Bordeaux has scores of top-flight wines across all price ranges, the finest sweet nectar of Graves can be counted on two hands. D'Yquem is at the top of the list with the rarest wines at the highest prices, and then there are more accessible wines from Suduiraut, Climens, La Tour Blanche, Rieussec, and Guiraud.
Petit Guiraud Sauternes is Guiraud's second, less expensive, wine that's made for earlier consumption. Winemaker since 1982, Xavier Planty, puts the same dedication into his Petit wine as the Premier Grand Cru. 2016 is a blend of organic old-vine Semillon (65%) and Sauvignon Blanc (35%) fermented in steel and oak. Aging takes place in large vats and oak barrels for 12 months.
Flavor Profile: Fuller-bodied, sweet. Lush on the nose with a well-balanced palate of apricot preserve, marzipan, spice, and dates. Finishes with refreshing acidity and mineral-salt notes. Pair with desserts, Foie Gras, and blue cheeses.
The greatest Sauternes are made by a select group of producers. While the rest of Bordeaux has scores of top-flight wines across all price ranges, the finest sweet nectar of Graves can be counted on two hands. D'Yquem is at the top of the list with the rarest wines at the highest prices, and then there are more accessible wines from Suduiraut, Climens, La Tour Blanche, Rieussec, and Guiraud.
Petit Guiraud Sauternes is Guiraud's second, less expensive, wine that's made for earlier consumption. Winemaker since 1982, Xavier Planty, puts the same dedication into his Petit wine as the Premier Grand Cru. 2016 is a blend of organic old-vine Semillon (65%) and Sauvignon Blanc (35%) fermented in steel and oak. Aging takes place in large vats and oak barrels for 12 months.
Flavor Profile: Fuller-bodied, sweet. Lush on the nose with a well-balanced palate of apricot preserve, marzipan, spice, and dates. Finishes with refreshing acidity and mineral-salt notes. Pair with desserts, Foie Gras, and blue cheeses.
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