Main image Click to view image in fullscreen Champagne Guiborat

Champagne Guiborat, Prisme. 14 2014 Blanc

Appellation : Champagne Grand Cru

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- Paris
- 8ème
Unavailable
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
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135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
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3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

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The product
In details

Grape Varieties
Chardonnay

The producer

Champagne Guiborat

Guiborat Champagnes, established in Cramant since 1885, hold the status of Vigneron Récoltant-Manipulant (RM - Grower-Producer) in the prestigious Côte des Blancs. Richard Fouquet, representing the fifth generation, is joined by his wife, Karine, an oenologist, to perpetuate a philosophy focused on the purity and unadorned expression of the terroir. The domain spans 8 hectares, but only 3 hectares are vinified by the winegrowers, sourced from their Grand Cru classified vineyards in Cramant, Chouilly, and Oiry. The grapes from the remaining 5 hectares are sold annually under contract to a Champagne House. This selection results in a limited production of approximately 30,000 bottles. Guiborat’s viticultural method is defined by a "very low-intervention" approach, advocating for "clean and sustainable agriculture." The primary objective is to reveal, without artifice, the beauty and structure of the Côte des Blancs' chalk soils. Richard Fouquet summarizes this approach by stating that his wines are the result of work carried out with respect for these terroirs, where "the hand of man remains discreet" in order to "highly elevate the pure expression of the Chardonnay Grand Crus." This rigorous work in the vineyard is the essential condition for a naturally high acidity and optimal mineral concentration to be expressed in the wines. Guiborat champagnes are vinified while preventing malolactic fermentation from occurring. This technique, which preserves the malic acidity, is fundamental to imparting the wines with their characteristic sharp freshness, precision, and length. Vinification takes place in stainless steel tanks, supplemented by the use of 400-liter barrels for the vintage wines. Following the secondary fermentation (prise de mousse), prolonged aging on the lees (sur lattes), ranging from 30 to over 80 months, develops the aromatic complexity of these characterful champagnes. Guiborat Champagnes are systematically offered as Extra-Brut or Brut Nature (non-dosed, 0 g/l). These champagnes excite us with their finesse and elegance, which also make them true gastronomic wines to pair with seafood.

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