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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
Soft and Sensual
Grape blend
Cabernet Sauvignon 50% / Merlot 50%.
Weather
Temperatures were much higher than average from February to June, with much less rainfall than usual. There were already signs of drought at the end of Spring.
Tasting Comment
Appearance
Brilliant crimson colour, resembling ripe raspberry to some tasters.
Nose
A concentrated nose with fruity overtones of blackcurrant and redcurrant. This is a fine example of the sort of delicious modern wines being produced in Bordeaux today.
Mouth
It is fresh and appetising on both the nose and the palate, as well as particularly well-balanced. 2011 Château Guibon can be enjoyed as of now with delicatessen meats and both red and white meats. For a special treat, why not try it with pork medallions?
Medals
Concours de Bordeaux Vins d’Aquitaine 2014
Consumption period
2013 - 2017
Our suggestions
White meats
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Cheese |
Red meats
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Game
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Salads |
vegetables
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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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