CHÂTEAU GRUAUD LAROSE 2014

Château Gruaud Larose 2014

“Aromas of strawberries and cherries follow through to a full body, silky tannins and a tangy finish. Fresh and clean. Linear and pretty. Purity of fruit is impressive. Drink in 2020.” – 94/100, James Suckling

VARIETIES: 61% Cabernet Sauvignon, 29% Merlot, 8% Cabernet Franc, 5% Petit Verdot
AVERAGE AGE OF STOCKS: 46 years
REGION: France / Bordeaux / Médoc / Saint-Julien
AGEING: 18 – 24 months in French oak barrels (40% new, the rest 1-2 years old)
GUARDING POTENTIAL: Enjoy now or will cellar well up to 15 years
SERVE: Serve at 16 – 18ºC
FITS TO: Go well with rich buttery, juicy, and tender Roasted Lamb with the flavor of Garlic, Parsley, and Rosemary, or Grilled Ribs / Creamy Truffle Mushroom Fettuccine
CRITICS SCORES: 94/JS, 93/WE, 92/WS, 90/RP, 90/JD
VIVINO: Average 4.2 ★★★★✰

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2ᵉ Grand Cru Classé – 1855, Saint-Julien Appellation | Range | Château Gruaud Larose 2014

The prestigious Bordeaux property of Gruaud-Larose, a 2nd growth in the 1865 classification, lies in the commune of Saint-Julien, a single vineyard of 80 hectares composed of gravels from the Gironde estuary. The poor soils provide excellent drainage, especially as the vineyards are on the highest plateau of Saint-Julien – though that is a mere 18 metres above sea level. Gruaud was one of the first Bordeaux estates to abandon synthetic pesticides and herbicides in the vineyard during the late nineties, turning to mechanical and organic solutions to protect and nourish the vines. Though not biodynamic, they do employ natural homeopathic treatments such as organic compost made from seaweed to protect against mildew and rot.

The winter was very humid with mild temperatures. Vegetative growth was slowed by a wet spring with lower -than normal-temperatures. Beginning of summer quite cool followed by a month of July in keeping with most seasons, with a peak temperature on the 17th that’s lightly burnt the grapes. August wasn’t very sunny but rather chilly which staggered the veraison. Summer finally came along in September and October and allowed to wait for full ripeness of the grapes.

The fruit is sorted then undergoes a cold soak prior to temperature controlled fermentation in a mixture of wooden and concrete vats, with pumping over of the fermenting must twice a day. Then up to a third of the vintage undergoes malolactic in oak barrels, before ageing the entire wine in Alliers and Nevers oak (50% new) for 18-24 months, and there is a light fining and filtration before bottling.

The colour shows intense ruby highlights. The nose reveals red fruity notes like cherry, but also delicious notes of almond paste and flowers like jasmine. The fleshy mouth is sustained by fine, silky tannins that lead to great length. The finish is aromatic, fresh and tasty. (January 2015)