2011 Petit Guiraud Sauturnes

Producer/Wine: "A clear connection and an haute couture label. Petit Guiraud is the new name for the second wine made by Chateau Guiraud, a Sauternes Premier Grand Cru Classe in the 1855 classification. This new name carries with it the responsibility to be worthy of a direct association with the grand vin. The label has been redesigned, but remains faithful to the gold and black that has always been a symbol of Chateau Guiraud and its history. The two labels have an obvious family resemblance; Petit Guiraud's is less austere, with a floral design evoking a light, feminine wine, born of a gentle, harmonious environment." "A characteristic freshness. Petit Guiraud is a modern Sauternes made by Xavier Planty, a co-owner and Chateau Guiraud's oenologist since 1982. It is made partly from batches that have been fermented in temperature-controlled stainless steel vats and partly from batches fermented in new French oak barrels, which provide and restore freshness and minerality to the wine. This perfect balance, which results in an extremely refined sweetness, is given extra freshness by a high proportion of Sauvignon." "Complicity with nature. Petit Guiraud is produced without chaptalisation or cryoextraction, or any other form of enrichment, and meets the same standards as Chateau Guiraud. Chateau Guiraud is the only Premier Grand Cru Classe of 1855 to have obtained organic certification for its vineyard and to be strongly committed to a broad and genuine consideration of the environmental issues of wine production." - Winery Harvest/Fermentation/Aging: "Harvest: Entirely manual, with successive selective harvests (2-6 harvests) of botrytized grapes. A minimum potential alcohol level of 20 degrees is required to begin harvesting. Fermentation: Partly in temperature-controlled stainless steel vats and partly in barrels. The different batches are fermented until they reach equilibrium (about three weeks), the nature of which depends on their plot selection. Chaptalization, cryoextraction and any other enrichment technique are strictly prohibited. Aging: In vats and barrels for 12 months." - Winery [+]