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🏰 The 2012 Sarget de Gruaud Larose is the second wine of the esteemed Château Gruaud Larose, a Grand Cru Classé from Saint-Julien. The 2012 vintage in Bordeaux was generally considered good, producing wines that are approachable earlier than some of the more powerful years, yet still offer classic Bordeaux characteristics. This wine typically showcases a complex blend of dark fruits like blackcurrant and plum, intertwined with hints of tobacco, cedar, and earthy notes. The aroma is often intense, with a mix of spices and a touch of floral undertones. It's known for its velvety texture and well-integrated tannins, leading to a long, elegant finish. Some notes for the 2012 vintage specifically mention black currants, cedar, and tobacco in the nose, with a round, fresh, and dark palate, soft tannins, and a touch of chocolate black cherry with refreshing spearmint in the endnote. It's a wine that can be enjoyed on release but also has aging potential. 【 Elegant and approachable Saint-Julien 】.
🍴 This Bordeaux red blend is a perfect match for hearty dishes. Consider roasted lamb, beef stew, grilled meats (beef, lamb, pork), or aged cheeses. For Eastern cuisine, it would pair well with Cantonese roast goose, a rich beef noodle soup, or a savory mushroom hotpot.
🥂 Ideal for a sophisticated dinner party, a family gathering, or as a thoughtful gift for a Bordeaux lover. Its approachable nature makes it suitable for enjoying now, but it can also be cellared for further development.
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 a 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.
