2nd Grand Cru Classé in 1855
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"The wine of kings, the king of wines" is the motto that adorns the label of Château Gruaud Larose, one of the greatest wines of the Saint-Julien appellation. Founded by the Abbé Gruaud in 1725, the latter bequeathed it in 1781 to his nephew, the Chevalier de Larose, who gave it his name.
Having obtained the title of Second Grand Cru Classé in 1855, it has been owned, since 1997, by the Merlaut family. The latter has not ceased to rely on organic methods by promoting integrated control and respect for the terroir.
The 82-hectare vineyard is planted on deep Garonne gravel ridges, composed of 61% Cabernet Sauvignon, 29% Merlot, 7% Cabernet Franc and 3% Petit Verdot. This type of terroir is the land of choice to give wonderful Cabernet Sauvignon.
The Sarget de Gruaud Larose is the Second wine of the Domaine, vinified with equal care.
The wines of the Château Gruaud Larose are noble, racy, and complex, allowing for the expression of fruit and finesse that confirms its rank as a Second.
The 2009 vintage will be remembered as a great Bordeaux vintage par excellence. Indeed, the warm weather interspersed with showers that defines this wine year corresponded perfectly to the needs of the vine during its growth period. The beautiful weather conditions during the months of August, September and October were excellent and allowed the harvest of an extremely qualitative grape.
Blend of the 2009 vintage: 68% Cabernet Sauvignon, 32% Merlot.
The color is a beautiful deep red, still dark, tinged with subtle tile highlights.
The nose offers intense and complex notes of ripe black fruits, crème de cassis, licorice and cardamom, enhanced by a hint of light tobacco.
The attack is frank, the wine reveals very quickly a lot of volume and freshness, rising in aromatic power thanks to a very elegant tannic frame. Delivering exquisite flavors of black fruits, truffle and pepper, it melts with finesse on a long and persistent finish. Without hesitation, a great wine of Saint-Julien.
Food and wine pairing:
Château Gruaud Larose 2009 will be perfect with a rib of beef matured and cooked on vine shoots from the Médoc, a partridge salmis, a pigeon roasted with crosnes and trumpets of death, a truffled veal mignon or a suckling lamb from Pauillac.
For a match with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. It can also be enjoyed with Brie de Meaux, Gouda or Salers.
For dessert, enjoy it with Pierre Hermé's Carrément chocolat, a chocolate bowl or a crispy praline entremet.
Ageing potential and tasting:
Château Gruaud Larose 2009 would deserve to wait another decade in the cellar, as 2009 is a great vintage for cellaring, and will reach its peak between 2030 and 2035.
However, it can be wonderfully enjoyed today. To do so, make sure to place the bottle in the serving room at a room temperature between 15 and 18°C, open it and decant it ideally 6 to 7 hours before tasting.
The bottles will be kept in the cellar protected from the light, lying down, at an optimal hygrometric degree of 70%.
