2011 Guiraud, Sauternes (Pre-Arrival)
This wine has exceptional clarity, balance and freshness, with lots of spicy botrytis character. Full body, medium-sweet and a crisp finish. It’s racy and refined. What’s impressive is the intensity of noble rot that makes the wine feel almost dry. This is the greatest wine ever made here. Made from organic grapes. Try in 2017, but already delicious to drink.
*Highly Recommended* A large-scale version, with seamlessly layered notes of almond cream, apricot, ginger, mango, piecrust, papaya and toasted hazelnut. The long, spice-infused finish shows ample depth, echoing with an enticing tarte Tatin note. Best from 2016 through 2035.
An intense wine that is rich, rounded, dense and solid. Along with its weighty, ripe fruit, there are suggestions of acidity. Layered with botrytis flavors.
Stephen Tanzer's International Wine Cellar
(5.8 total acidity; 140 g/l residual sugar): Bright golden yellow. Brooding nose of lemon, quince, pineapple, minerals and saffron complicated by tangy botrytis. Rich and dense in the mouth, with racy acidity lifting and extending the mineral and ripe citrus flavors. Finishes rich, dense and very long, with lingering floral and ripe citrus nuances. This Guiraud is still very much an infant and is likely to develop more slowly than most other 2011s, but it's destined to be a great wine for this estate.
* Plenty of rich botrytis fruit flavors, with pineapple, honey, coconut and white flower aromas. Very thick and full-bodied. One of the heavier styles in 2011. Trey: Sweet and nutty on the nose, with baked apple and lemon meringue notes. Juicy, sweet, good acid, though a bit heavy.