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Château Guibon White

Home > Our Wines > Our wines > Château Guibon Blanc

Nestled on one of the numerous slopes in the Entre-Deux-Mers, just a short distance from the famous medieval town of Saint-Emilion, Château Guibon has a very long history. The monks at the neighbouring abbey of La Sauve Majeure are known to have made wine on clay-limestone terroir here in the 17th century. This was already much appreciated by connoisseurs. The white wines are light, aromatic and fruity.


label of 2015 white château Guibon
Appellation : Entre-deux-Mers

Wine style

Fresh and Fruity

Grape blend

Sauvignon 55% / Sémillon 30% / Muscadelle 15%

Weather

2015 was the third warmest year since 1900... Drought conditions, above-average monthly temperatures and sunshine (in the first half of the year), cool nights and hot weather in August accompanying véraison (colour change) were all ideal for the vines!

Tasting Comment

Appareance

Bright and pale yellow colour with green highlights.

Nose

Good intensity with white flower and grapefruit touches. The Sauvignon Blanc varietal character comes through on the aftertaste.

Mouth

The attack is smooth and elegant, with notes of citrus and gooseberry. Some hints of flowers such as acacia blossom add a final touch. Good balance and acidity, with a beautiful long finish. To drink as aperitif or to accompany all sorts seafood dishes.

Consumption period

2016 - 2017

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Ground

Surface

5.00 ha

Soil

lay-limestone and clay-siliceous.

Winemaking

Grape harvest

By hand or manual sorting before machine harvest.

Others

Graft stock

Riparia gloire - 3309C - 101.14 - 161.49 - Fercal

Plant food

Traditional, limited impact

Plant density

3,500 - 5,000 vines per hectare

Wine average age

21 years

Grape variety

Sémillon / Sauvignon / Muscadelle.

Pruning type

Double guyot

Fermentation

After settling, in temperature-controlled stainless-steel tanks

Fermentation temperature

18 to 23 °C

Malolactic

No

Wine maturing

For 4 months in tanks on lees

Wine montage

Tartaric precipitation by cold treatment

Maturing potential

2 to 3 years

Cellar master

Laurent LE DEZ

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