1983 Guiraud, Sauternes

SKU #970264 90 points Robert Parker's Wine Advocate

 Tasted as part of a vertical held at the chateau. The 1983 was the opening of a new chapter at Guiraud since it was the first vintage under proprietor Xavier Planty. Now at three decades of age it has certainly held up well. It has a slightly dusty bouquet with light mango and beeswax scents all with moderate definition, perhaps unable to disguise the rusticity of the wine prevalent under its previous owner. The palate actually delivers more than the nose promises. The acidity is crisp and cuts through the honeyed fruit with a pleasant, slightly oxidative, nutty finish. This is drinking perfectly now, but the acidity should see it age for another decade at least. Drink now-2023. (NM)  (6/2013)

Jancis Robinson

 Marmalade colour. Full and tawny and lively. Savoury, full, rich on the mid palate but with a distinctly dry finish. Creamy texture. 17.5/20 points.  (5/2008)

K&L Notes

Clive Coates: "In 1981, a new and, moreover, foreign 'enfant terrible' arrived on the Sauternes scene, the Canadian Hamilton Narby. Narby was determined to seize the sleepy Sauternais by the scruff of their collective neck, restore some of the glory to the reputation of this superlative sweet wine, and reintroduce a fashion for drinking it regularly. The world, we felt when we first met him, would hear of Sauternes whether it liked it or not, and if, in the process of shaking up the apathy for promoting Sauternes, a few local toes get trodden on, well perhaps, 'tant pis'....Two years later the provident arrival of a superb 1983 vintage enabled prices to rise to more realistic economic levels. Nineteen eighty five was not bad at all, and this was followed by excellent vintages in 1986,1988 and 1990. All of which were rapidly taken up. Sauternes has become news." (Grand Vins: The Finest Château of Bordeaux and Their Wines, pg 560)

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Price: $89.99
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Additional Information:

Varietal:

Semillon

- A rich, viscous, full-flavored but subtly-scented and botrytis-prone white grape, Sémillon reaches magical heights when infected with "noble rot" and combined with even small amounts of the aromatic and high-acid Sauvignon Blanc to make Sauternes, one of the world's most revered and longest-lived wines, and in the sweet wines of surrounding regions like Barsac. Sémillon's most famous incarnation is in the wines of Château d'Yquem, one of the world's most expensive wines, and one that has been known to evolve for centuries. It frequently dominates, but not by much, in the oak-aged whites of Bordeaux's Graves and Pessac-Léognan, creating honeyed and viscous wines that are unlike any others. Elsewhere in Bordeaux and around France it takes on a supporting role in the wines of Entre-Deux-Mers and the Médoc. While planted throughout France, Europe, California and Washington, Sémillon's role as underling usually keeps it out of the spotlight with a few winery-specific exceptions. However, the grape is allowed to shine in Australia's Hunter Valley, where it is used to make an elegant dry wine often called, perplexingly, Hunter Valley Riesling. It also makes some incredible dry, oaked wines from the Barossa and lovely stickies in the style of Sauternes.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.
Sub-Region:

Bordeaux

Specific Appellation:

Sauternes