This famous and historic Saint-Julien 2nd Grand Cru Clasé is popular throughout the world and is usually released at the most reasonable price of all the so-called “super-seconds”. Château Gruaud Larose was one of the first to use organic methods of protection and defense of vine plants (organic compost, water treatment,etc..) and undertook to follow homeopathic treatments to bring a perfect balance to the vines. The vineyard covers 82 hectares (61% Cabernet Sauvignon, 29% Merlot, 5% Cabernet Franc and 5% Petit Verdot). Ch.Gruaud Larose offers a dense but complex attack, a truly elegant mid-palate, all in harmony, and very fine tannins.
The Saint-Julien appellation is located in Bordeaux in the Médoc. Château Gruaud Larose is a beautiful property of 82 hectares which has only known four owner families in 300 years of history. The terroir is made up of gravel ensuring good soil drainage. In 1855, this property obtained the classification of Second Cru Classé, classification that it has since kept. It is a property that has managed to combine tradition and modernity. The technical equipment is modern and is there to support nature in the production of wines. The winery is made up of oak vats (80%) and cement. The vertical presses ensure delicate work. The wine is aged in oak barrels for at least 18 months with 40% new barrels. The best juices go to the great wine, this one, the others go to the second wine, Sargent de Gruaud Larose.
The colour of this Gruaud Larose 2012 is a beautiful garnet. The nose is expressive and opens with spices and black fruits.
The ageing in barrels is still noticeable with nice roasted notes. In the mouth, it has the presence of great wines, both powerful and elegant. The tannins are supple. The spices assert themselves first then, after good aeration, it is the fruity notes that come to caress the palate. It reserves a very nice complexity. A great Bordeaux wine for a difficult vintage.
Ageing potential: To taste before 2035.
Culinary Recommendation: To serve at 16-18° C. Good match with Prime rib, beef tenderloin, entrecote, Bresse capon.
Awards:
J. Robinson: 16.5
J. Suckling: 93
R. Gabriel: 18
Wine Spectator: 90
