2001 Château Guiraud

Community Tasting Note

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93 Points

Friday, June 20, 2014 - Midsummer Night's Celebration (Pagan Way) (1 star L'Effervescence (Tokyo)): This is a great Guiraud now fully in its bloom. Exactly as mild, rich, layered and typical as I prefer my better Sauternes'. Will last for at least a decade, possibly two.

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8 comments have been posted

  • Comment posted by Champagneinhand:

    6/21/2014 1:22:00 PM - Great stuff, but I wish I had purchased more of this stuff.

  • Comment posted by StefanAkiko:

    6/21/2014 1:34:00 PM - You lucky bastide!
    We just ran out of this amazing juice. . .
    No need to hurry to this beauty's pleasures.

  • Comment posted by Champagneinhand:

    6/22/2014 1:15:00 PM - Yes its beautiful stuff. I wish I held my 2005 bottles but instead i drank them early, much too early. Sauternes are become a minor spot in the dessert wines for me, as Alsace is getting bigger as are the TBA styled wines from Germany, and the USA, plus I will get my hands on more tokaji as 2008 looks to be a good vintage.

    I had a solo bottle for the solstice. I actually mourns as the Sun starts to defend back from the tropic of Cancer. Oh well, soon enough another year of age on the wines in the cellar.

  • Comment posted by StefanAkiko:

    6/22/2014 2:28:00 PM - I guess you may also feel that you don't drink enough of most styles? We need to drink more Port, more Sherry, more Madeira... And above all: more fabulous Moscatel de Setubal...

  • Comment posted by Champagneinhand:

    6/22/2014 3:01:00 PM - Agreed. I have found having problems with Aged Port, where the LBV or younger vintage stuff, and tawny I don't have as much trouble with. I also have a hard time with sherry as I really haven't had one with enough acid to balance it out, but that's ignorance on my part, though I have given a fe PX sherries a good chance. I will try to enjoy the Australian Muscadelle and those from other places in the world. I love Tokaji and Pinot Gris from places that make a great acidic SGN or VT. Ice wines from around my area area nice, but not super complex. Still very enjoyable and affordable, for the most part. I enjoy a good Maury and Amarone Recioto. I have so little room downstairs, but I just bought a large vertical of Huet Cuvee Constance, 1989, 2002, 2005 and 2009 and I always like Vin de Constance from South Africa, which is Muscadenne and beautiful after aging long in the bottle. I have some Chardonnay in TBA style that are grand as well as VinSanto from Santorini and Vin Santos from Tuscany, though haven't had a great one from Italy. I will keep trying though.

  • Comment posted by StefanAkiko:

    6/24/2014 11:34:00 AM - I have probs w/aged Champagnes. They taste FOUL in my mouth... :-( :-(

    I love the 20-30-40-50 yrs old dry Sherries because they have exquisite aromas of burnt hair and oxidized strangeness in perfect balance with their salty-dried-skeleton aromas and the unusual (to say the least) fruit. In lack of better words, I use the word "fruit". Sometimes, I admit to thinking of dry Sherry as what zombies would smell like if they actually existed...

    ...and there are soooooo many wonderful things to drink. And tonight we had some 10ish organic plonkwines that are easy to forget, followed by some AMAZING hard licqour of yore... (Plonk in ONE place and real drink in OTHER place: Milestone Bar, Yoyogiuehara (Tokyo))

  • Comment posted by Champagneinhand:

    6/24/2014 10:22:00 PM - Too bad that you don't enjoy the aged champagnes. I love the ones, especially from Veuve Clicquot as it has burnt salted caramel flavors that make it very good, but Sherries offer values, though finding good aged ones in the states is particularly hard for me, as I am pretty ignorant and the high ABV is hard to ease down the hatch, even though 16-19% ABV Maury or Recioto. I have a lot of Maple syrup where I live and I don't know if I find it attractive in my wine. I gotta ease into most likely, but will have to become more active to displace the extra sugars, as at 45 I could be just barely at upper limits of normal for blood sugar and don't want to invite diabetes to stay in this body. I am always broken up over the Winter and just start to feel fit at the beginning of Autumn only to repeat the same cycles. Still I love all wines, and there-in lay the problem.

  • Comment posted by StefanAkiko:

    6/25/2014 9:37:00 AM - With Sherry (dry or other) you can keep an opened btl for months. So, a small appetizer every now and than will allow you to finish off some good btls :-)
    Same thing with anything sweet or oxidized! They last looong under cork, in the fridge.
    So I have left half of a btl of bone dry sherry and half of a btl of Vin Jaune in my Swe wine fridge over the summer. 2 mths after their opening, I will have a go at them again.

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