This is our first dry white from Jean-Marie Guffens' new white Bordeaux project. Having established two iconic properties in Burgundy, Guffens was given the opportunity to purchase the historic Château Closiot from Bernard Sirot (a well-known Belgian wine journalist). From what we hear, Guffens could not pack his suitcase quickly enough. And this wine is enough to tell us why. Château Closiot covers eight hectares on the formidable Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the limestone base typical of the Barsac plateau. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted mainly to Sémillon and includes a generous four-hectare parcel of 100-year-old vines. The property’s dry wine includes a portion of the rare Sauvignon Gris, with both varieties vinified entirely in oak with approximately 25% new barrels. 

Seduced by several old vintages of Yquem during his first visit to Bordeaux in 1976, Jean-Marie Guffens became a life-long fanatic of Sauternes. Over 40 years later—and after having established two iconic properties in Burgundy—he was given the opportunity to purchase the historic Château Closiot from Bernard Sirot (a well-known Belgian wine journalist). From what we hear, Guffens could not pack his suitcase fast enough. Château Closiot covers eight hectares on the formidable Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the limestone base typical of the Barsac plateau. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Semillon, and includes a generous four-hectare parcel of 100-year-old vines. With just two vintages under his belt, Guffens has hit the ground running, producing “sweet wines of great beauty” as well as the “greatest dry white of the Barsac region” (La Revue du Vin de France). Rather than using the morning mists, Guffens prefers harvesting under the first rays of the sun to obtain concentrated botrytis, and his team harvest a meticulous selection of berries in six successive pickings spread over 10 days. In the cellar, the juice is aged in 50% new oak for one year before the wine goes back into vats for 12 months to preserve the freshness and tension typical of the great terroirs of the region. A Barsac of extraordinary aromatic intensity, concentration and underlying energy. The nose opens with notes of jasmine, honey and yellow flowers alongside roasted apricot and peach. On the palate, expect a beautiful array of sweet citrus, quince paste and candied ginger, all slowly tapering to a long caressing finish that remains wonderfully refreshing.

Château Closiot covers eight hectares, making it one of the smallest in Barsac (for comparison, Climens has 30 hectares and Coutet, 18). The vines sit on the Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the Barsac plateau’s typical limestone base. Notably, the soils are relatively cool, imbuing Jean-Marie Guffens’ wines with mineral steel and freshness to offset the late-picked fruit. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Sémillon, complemented by Sauvignon Gris, Muscadelle and Sauvignon Blanc. It includes a generous four-hectare parcel of 100-year-old vines.Les Dames de Bonneau is made only in years where Jean-Marie Guffens can work with the purest botrytis. Made from a draconian and meticulous selection harvested at the very beginning of November, the grapes were pressed in Guffen’s traditional vertical press and aged for 18 months in oak barrels. The result is one of the most intense and mesmerising Barsac/Sauternes wines of the vintage.

Château Closiot covers eight hectares, making it one of the smallest in Barsac (for comparison, Climens has 30 hectares and Coutet, 18). The vines sit on the Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the Barsac plateau’s typical limestone base. Notably, the soils are relatively cool, imbuing Jean-Marie Guffens’ wines with mineral steel and freshness to offset the late-picked fruit. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Sémillon, complemented by Sauvignon Gris, Muscadelle and Sauvignon Blanc. It includes a generous four-hectare parcel of 100-year-old vines. Les Dames de Bonneau is made only in years where Jean-Marie Guffens can work with the purest botrytis. Made from a draconian and meticulous selection harvested at the very beginning of November, the grapes were pressed in Guffen’s traditional vertical press and aged for 18 months in oak barrels. The result is one of the most intense and mesmerising Barsac/Sauternes wines of the vintage.

Château Closiot covers eight hectares, making it one of the smallest in Barsac (for comparison, Climens has 30 and Coutet 18). The vines sit on the Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the Barsac plateau’s typical limestone base. Notably, the soils are relatively cool, imbuing Guffens’ wines with mineral steel and freshness to offset the late-picked fruit. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Sémillon, complemented by Sauvignon Gris, Muscadelle and Sauvignon Blanc. It includes a generous four-hectare parcel of 100-year-old vines. Rather than use the morning mists, Guffens prefers harvesting under the first rays of the sun to obtain concentrated botrytis. His team harvests a meticulous selection of berries in six picks over ten days. The wine ages in 50% new oak for one year before going back to vats for 12 months to preserve the freshness and tension typical of the region’s great terroirs.Composed of 98% Semillon and 2% Muscadelle, this is a Barsac of extraordinary aromatic intensity, concentration and energy. The nose has notes of jasmine, honey and saffron alongside roasted pineapple and peach. On the palate, expect a beautiful array of sweet citrus, honeyed peach and candied ginger, slowly tapering to a long finish that remains wonderfully refreshing despite its 138 g/L residual sugar.

Château Closiot covers eight hectares, making it one of the smallest in Barsac (for comparison, Climens has 30 and Coutet 18). The vines sit on the Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the Barsac plateau’s typical limestone base. Notably, the soils are relatively cool, imbuing Guffens’ wines with mineral steel and freshness to offset the late-picked fruit. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Sémillon, complemented by Sauvignon Gris, Muscadelle and Sauvignon Blanc. It includes a generous four-hectare parcel of 100-year-old vines. Rather than use the morning mists, Guffens prefers harvesting under the first rays of the sun to obtain concentrated botrytis. His team harvests a meticulous selection of berries in six picks over ten days. The wine ages in 50% new oak for one year before going back to vats for 12 months to preserve the freshness and tension typical of the region’s great terroirs.Composed of 98% Semillon and 2% Muscadelle, this is a Barsac of extraordinary aromatic intensity, concentration and energy. The nose has notes of jasmine, honey and saffron alongside roasted pineapple and peach. On the palate, expect a beautiful array of sweet citrus, honeyed peach and candied ginger, slowly tapering to a long finish that remains wonderfully refreshing despite its 138 g/L residual sugar.