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Château Guibon Red
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 reds are full-bodied and vigorous, and become smoother 2 or 3 years after the vintage.
Wine style
Elegant and Fruity
Grape blend
Cabernet sauvignon 50 % / Merlot 50%.
Weather
Winter was harsh (many days with frost) and spring rather chilly. There was a great deal of sunshine in 2010 and a long period of drought from 21 June to late September, which was favourable for ripening.
Tasting Comment
Appearance
This estate belonging to Vignobles André Lurton is made with the same care and attention as Château Bonnet. The garnet-red colour is beautiful and brilliant.
Nose
The bouquet is delightful and youthful, with fresh, intense red fruit aromas.
Mouth
The wine is smooth and attractive on the palate thanks to its structure and balance. Ready to drink, it is ideal with delicatessen meats, poultry and other white meats.
Medals
Concours des Grands Vins de France 2012
Consumption period
2013 - 2017
Our suggestions
Starters
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White meats
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vegetables
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Cheese |
Salads |
Red meats
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Ground
Soil
Clay-limestone & clay-siliceous
Winemaking
Grape harvest
By hand or manual sorting before machine harvest
Others
Graft stock
Riparia gloire - 3309C - 101.14 - Fercal
Plant food
Traditional, limited application
Plant density
3,500 to 5,000 vines per hectare
Wine average age
18 years
Grape variety
Cabernet Sauvignon / Merlot.
Pruning type
Double guyot
Fermentation
In stainless-steel temperature controlled tanks with patented cap-breaking system.
Fermentation temperature
28 to 30°C
Malolactic
Yes
Wine maturing
In tanks and in barrels
Wine montage
Eggwhites
Maturing potential
2 to 8 years
Recipes
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