Grape Variety: 57% Cabernet Sauvignon, 34% Merlot, 9% Cabernet Franc
Growing Region: Saint-Julien, Bordeaux, France
Consultant Winemaker: Eric Boissenot

It has been a few years since I last visited Château Gruaud-Larose located in the Saint-Julien appellation of Bordeaux in France. The wines crafted are classified as one of fifteen second growths in the original Bordeaux Classification of 1855. Even though Eric Boissenot is the consultant winemaker for this wine - one can’t forget the considerable contribution and talent of the cellar master Philippe Carmagnac, who has been involved since 2007.

 

The team at Gruaud-Larose work with a combination mechanical and hand viticultural vineyard management, along with organic fertilisation, careful use of leaf thinning, removal of excess buds and shoots and also green harvesting. They also work hard on the height of the trellising of their vines that now average 45 years of age, for maximum flavour and character development. They perform hand harvesting, with a double selection process, carried out in both the vineyard and winery reception.
Fermentation took place in a combination of 60% cement and 40% wood (thermo-regulated tanks). The cap was pumped over twice daily during fermentation, and then maceration occurred for approximately 20-26 days at adapted temperatures and according to tasting. Then the wine was aged for 16 months in fine grained, medium toast French oak barrels, renewed by 50% every year to enhance the fruit.
In the glass you have a brilliant, deep dark red colour with a slight violet hue. The wine is showing a floral nose with ripe blackcurrants, summer berries, with subtle pepper and spice notes. On the palate you have rich dark fruits, chocolate and hazelnut characters along with firm, though well balanced tannins. The mouth feel has good complexity and texture, with a long and lingering silky smooth finish. The wine is still youthful and slightly shy, but clearly shows all is fine personality and further ageing potential. Decant for 45 minutes and serve in a full-size glass at 17-18°C.

An approachable, premium quality red Bordeaux blend.

CELLARING POTENTIAL:
Drinking well this coming season; though will repay another 7-8 years.

SUGGESTED FOOD MATCHES:
Perfect wine match with prime red meats, game dishes, cured and seasoned meats, along with aged, hard cheeses, enjoy.