Tasted as part of a vertical held at the chateau. The 2005 Guiraud has a slightly more reduced bouquet compared to the 2004, with dried honey, marmalade and just a hint of petrol emerging with aeration. The palate is medium-bodied with a viscous entry, crisp acidity, touches of beeswax and almond defining the harmonious waxy textured finish. This needs another two or three years in the cellar, but it should evolve into a delectable Sauternes. Drink 2016 -2030.93 points from Robert Parker, The Wine AdvocateWinery Notes:The annual production for the first growth is about 100.000 bottles. Some really bad years (1991 and 1993) No classified growth has been produced. The first growth is produced from a 85ha of Sauternes appellation vines. Only Semillon (65%) and Sauvignon (35%) are planted at Guiraud with a pruning " cots" or "in fan" for the Semillons and long branches for the Sauvignons. The density of plantation is 6660 vine per ha (Root stock Riparia 33 09, 101 14,161 49). The average age of the vines is 35-40 years. The average yield is 12hl/ha. The maximum yield allowed by the appellation is 25hl/ha. Harvest is only done hand picking by successive waves through the vineyard (2 to 7 selections), picking only the botrytised berries. A minimum of potential alcohol (20) must be reached before starting the harvest. The fermentation is made in new oak barrels over a period of three weeks to two months. Different batches are fermentated until they reach their own equilibrium which depends upon their selection. Chaptalisation, cryoextraction and any other techniques used to enrich the wine are absolutely prohibited. The aging in barrels lasts 24 months.
