Ch. Gruaud Larose St Julien France 2014
(Wine Advocate Score 91-93) The 2014 Chateau Gruaud Larose is a blend of 61% Cabernet Sauvignon, 29% Merlot, 7% Cabernet Franc and 3% Petit Verdot that was picked between September 24 and October 11 with the Petit Verdot. It was fermented in wooden and cement vats and is being aged in 40% new French oak. The bouquet unfolds nicely in the glass with blackberry, blueberry and cedar scents that are detailed and quite sensual. The new oak is a little more prominent than recent vintages but it is perfectly in sync with the fruit. The palate is medium-bodied, fresh and citrus-like on the entry, the tannin fine and lending this nascent Gruaud Larose fine precision and poise. This is a superb Saint Julien: fresh and with a satin-like texture. Everything is in place for a promising evolution.
| Winery | Ch Gruaud Larose |
|---|---|
| Country | France |
| Region | Bordeaux |
| Specific Appellation | Saint Julien |
| Wine Type | Red Wine |
| Grape variety | Cabernet Sauvignon |
| Bottle Size | Bottle |
| Vintage | 2014 |
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Gruaud Larose is a Second Growth chateau located in St-Julien.
Ch. Gruaud Larose owns 82 ha of vineyards with soil of Garonne gravel from the first quaternary, settled more than 600 000 years ago. Average age of vine is 46 years old as of 2018.
Vineyard Management
Integrated Pest Control (mechanical work, organic fertilisation), Weather Station (phytosanitary protection), Prophylaxis (thinning out the leaves, removal of excess buds and shoots, green harvest). Heightening of the trellis. Manual harvesting, selection on a belt in the vineyard and double sorting at the harvest reception. Manual harvesting, a first selection on sorting table directly in the vineyard follow by a double selection at the reception of the harvest. New vineyard objective with 70% of the vines in bio-dynamism for this vintage! The rest is controlled in conventional agriculture. The vineyard is managed with agronomic methods totally respectful of the environment. (Establishment of hedges, grass growing, pastures by sheep)
Vinification
Harvest reception - Double reception of harvest and weighing of the crop. Plot selection in the tank (grape variety, terroir, age, …)
Tanks - 50% wood | 50% cement (thermo-regulated tanks)
Alcoholic fermentation - Yeast addition | Fermentation temperatures: 24°C - 26°C | Daily tasting of each tank
Maceration - 20 - 30 days at adapted temperatures | Work on the lees in the grape-pomace during the maceration period after fermentation
Ageing - 18 - 24 months in French, fine grain, oak barrels (80% new, the rest 1-2 years old)
