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Château Guibon White
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.
Wine style
Fresh and Fruity
Grape blend
Sauvignon 50% / Sémillon 35% / Muscadelle 15%
Weather
There was record rainfall during the first half of 2013. Spring was very cool, even cold (May and June), and this caused a major delay in vine growth (flowering). Much more clement weather (warm and sunny) arrived in July and lasted until the harvest.
Tasting Comment
Appearance
A classic wine made with Sauvignon Blanc and Sémillon, Château Guibon has a very brilliant colour.
Nose
Its subtle bouquet reflects beautiful ripe fruit and the expertise of the Vignobles André Lurton team in the difficult 2013 vintage.The very elegant bouquet displays powerful, but not overwhelming notes of acacia blossom.
Mouth
The wine starts out full-bodied and very well-balanced on the palate, going on to reveal a vivaciousness that highlights its fresh fruitiness. The flavour profile includes delicious pineapple nuances. This wine is excellent with fish fillets, mussel dishes and hard cheeses.
Consumption period
2014 - 2015
Our suggestions
Starters
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White meats
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Fish and Shellfish
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vegetables
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Cheese |
Salads |
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
Recipes
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