FEATURES
🏰 The 1999 Chateau Gruaud Larose is a substantial claret with admirable depth of flavor, capturing the essence of St-Julien with dignified grace and complexity. The vintage itself was challenging, with a promising summer followed by rain at harvest, yet Gruaud Larose managed to produce a wine that has softened beautifully over time. It delivers lots of blackberry, mineral, and mint on the nose, with a full-bodied palate, plenty of fruit, and racy, polished tannins on the finish. Robert Parker described it as one of the vintage's most successful offerings, revealing tell-tale aromatics of saddle leather, aged beef, blackberries, cassis, licorice, and tobacco. 【 Exemplary Maturation from a Challenging Vintage 】
🍴 This mature Bordeaux pairs wonderfully with classic meat dishes such as roasted lamb, beef tenderloin, or duck breast. Its earthy and savory notes also make it an excellent match for truffle omelets or mushroom-based dishes. For a more casual setting, it can complement hearty stews or aged cheeses.
🥂 The 1999 Chateau Gruaud Larose is ideal for a sophisticated dinner party, a celebratory meal, or as a thoughtful gift for a Bordeaux enthusiast. It's a wine that is drinking beautifully now, offering both pleasure and a glimpse into a gracefully aged claret. It's also suitable for a vertical tasting of Gruaud Larose to observe its evolution.
🏆St. Julien Second Growths
BACKGROUND
Chateau Gruaud Larose is a wine estate in the Saint-Julien appellation of the Medoc, ranked as a second growth in the 1855 Bordeaux Classification.It is widely regarded as a classic Saint-Julien wine, and is known for its sensible pricing. The vineyard is situated southwest of the village of Beychevelle, on gravel banks sloping towards le Marais de Beychevelle, a marsh that separates Saint-Julien from the vineyards of the central Medoc. The soil is a mix of gravel, pebbles, sand, clay and humus over a subsoil of different clays, sand and pebbles. A total of 82 hectares (203 acres) are planted â 60 percent of vines are Cabernet Sauvignon, with 30 percent Merlot, 7 percent Cabernet Franc and 3 percent Petit Verdot. The proportion of Cabernet Sauvignon has risen in recent decades and there are plans to increase this to around 70 percent over coming years. In the winery, grapes are fermented in large wooden vats before aging in barrel for 18 months.
