Pierre Guiraud, a protestant merchant, buys Bayle in 1766. Since that time the property has borne the name Chateau Guiraud and proudly displays a black label that sacralizes the family's Protestant and Republican values. Today, four personalities united to take over Guiraud, 1er cru classé 1855. Xavier Planty who is fascinated by botrytis and its action on the grapes. Olivier Bernard, known world wide for the esteemed Domaine de Chevalier white wines. Stephan Von Neipperg, owner of Château Canon la Gaffelière and La Mondotte, is the most beautiful « success story » of saint Emilion and Robert Peugeot, a famous character in the automobile industry.
Château Guiraud has been Organic Farming certified since early 2011 and has managed the vineyard using organic methods since 1996. 2014 is the 4th vintage as certified organic. The soils are composed of 80% sandy gravel and 20% of clay gravel. The vines are on average between 10 and 15 years old. Harvest begins mid-September and ends in late October. Manual Harvest.
Fermentation is done in temperature-controlled stainlesssteel vats and in oak 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. The ageing is done in vats and barrels for 12 months.
With a significant proportion of Sauvignon Blanc (35%), just as its elder brother, Petit Guiraud stands out with its delicacy and its airy sugar content. From the scent to the taste, Petit Guiraud immediately succeeds in seducing us by the freshness of its fruit: grapefruit, passion fruit, pineapple.
Pairs well with foie gras, shellfish, lobster and crab. It can be paired with roasted chicken or spicy asian cuisine, hard and soft cheeses.