2010 Gracia
France
Saint Émilion Grand Cru
Bordeaux
Red
Merlot (2022 vintage)
00
2010
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2023
2027 - 2037
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2022
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2021
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2021
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2020
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2020
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2020
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2020
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2019
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2019
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2019
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2019
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2018
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2018
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2018
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2017
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2017
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2017
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2017
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2016
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2016
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2016
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2016
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2015
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2015
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2015
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The 2015 Gracia is loaded with super ripe jammy black berry jam, espresso, bite shwiot chopcolre and soice dark intens heavy powerfu toitrefcicon note ans er big tannsi The 2015 is a powerful, extracted wine.
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2014
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2014
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2014
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2013
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2012
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2012
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2011
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2011
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2010
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2010
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2009
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2009
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Also recommended: Les Angelots de Gracia (86-89).
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2008
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2007
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2007
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Michel Gracia carried out an across-the-board saignee of 20% to concentrate the must in 2007, ultimately producing just 16 hectoliters per hectare. He then practiced a softer and cooler extraction than usual, including no punchdowns, due to what he described as the fragile skins of the vintage. "There was a lot of variation in fruit ripeness, even within bunches," he told me, adding that he picked on 12 different days during the October 3 through 18 period.
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2006
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2006
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Michel Gracia carried out an across-the-board saignee of 20% to concentrate the must in 2007, ultimately producing just 16 hectoliters per hectare. He then practiced a softer and cooler extraction than usual, including no punchdowns, due to what he described as the fragile skins of the vintage. "There was a lot of variation in fruit ripeness, even within bunches," he told me, adding that he picked on 12 different days during the October 3 through 18 period.
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2006
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2005
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Michel Gracia carried out an across-the-board saignee of 20% to concentrate the must in 2007, ultimately producing just 16 hectoliters per hectare. He then practiced a softer and cooler extraction than usual, including no punchdowns, due to what he described as the fragile skins of the vintage. "There was a lot of variation in fruit ripeness, even within bunches," he told me, adding that he picked on 12 different days during the October 3 through 18 period.
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2005
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2005
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Michel Gracia harvested on the late side in 2005, finishing on October 7. Still, he told me, he has been picking with less surmaturite since 2001. "Two thousand five was an easy harvest, with no rot," he said, adding that the crop level was just 32 hectoliters per hectare. Still, Gracia carried out his normal 20% saignee to further concentrate the must. He did "more maceration than extraction" in 2005, including an extended pre-fermentation cold soak. Gracia noted that the cold soak of the merlot grapes actually lasted up to ten days because he prefers to vinify the merlot with the later-harvested cabernet, as he believes that the "molecules knit better this way."
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2004
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Michel Gracia harvested on the late side in 2005, finishing on October 7. Still, he told me, he has been picking with less surmaturite since 2001. "Two thousand five was an easy harvest, with no rot," he said, adding that the crop level was just 32 hectoliters per hectare. Still, Gracia carried out his normal 20% saignee to further concentrate the must. He did "more maceration than extraction" in 2005, including an extended pre-fermentation cold soak. Gracia noted that the cold soak of the merlot grapes actually lasted up to ten days because he prefers to vinify the merlot with the later-harvested cabernet, as he believes that the "molecules knit better this way."
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2004
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Michel Gracia harvested between October 4 and 18, using his sorting table to eliminate grapes that were still pink or had withered skins. He told me he began with 36 hectoliters per hectare but after bleeding off 30% of the juice actually produced just 26. Nowadays, Gracia works quite reductively. As recently as 2001, he racked his wine six times, but the 2003 has only been racked three times, and the general rule now is two rackings in the first year and one in the second.
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2003
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Michel Gracia harvested on the late side in 2005, finishing on October 7. Still, he told me, he has been picking with less surmaturite since 2001. "Two thousand five was an easy harvest, with no rot," he said, adding that the crop level was just 32 hectoliters per hectare. Still, Gracia carried out his normal 20% saignee to further concentrate the must. He did "more maceration than extraction" in 2005, including an extended pre-fermentation cold soak. Gracia noted that the cold soak of the merlot grapes actually lasted up to ten days because he prefers to vinify the merlot with the later-harvested cabernet, as he believes that the "molecules knit better this way."
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2003
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Michel Gracia harvested between October 4 and 18, using his sorting table to eliminate grapes that were still pink or had withered skins. He told me he began with 36 hectoliters per hectare but after bleeding off 30% of the juice actually produced just 26. Nowadays, Gracia works quite reductively. As recently as 2001, he racked his wine six times, but the 2003 has only been racked three times, and the general rule now is two rackings in the first year and one in the second.
00
2003
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Michel Gracia told me he harvested all his vines in October, finishing on the 15th of the month, which would make him one of the last property owners to be in the vines in 2003. He carried out a 12-day pre-fermentation cold soak, then fermented at cooler temperatures than usual. There will be just ten barrels of wine this year, from a yield of just 13.5 hectoliters per hectare, according to Gracia, compared to 17 in 2002 and 19 in 2001. This wine has grown progressively fresher since the 2001 vintage, and the 2003, with a rather high 13.7% alcohol, boasts a healthy pH of 3.7 along with 3.4 grams per liter of acidity.
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2002
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- By Author Name on Month Date, Year
Michel Gracia harvested between October 4 and 18, using his sorting table to eliminate grapes that were still pink or had withered skins. He told me he began with 36 hectoliters per hectare but after bleeding off 30% of the juice actually produced just 26. Nowadays, Gracia works quite reductively. As recently as 2001, he racked his wine six times, but the 2003 has only been racked three times, and the general rule now is two rackings in the first year and one in the second.
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2002
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Michel Gracia told me he harvested all his vines in October, finishing on the 15th of the month, which would make him one of the last property owners to be in the vines in 2003. He carried out a 12-day pre-fermentation cold soak, then fermented at cooler temperatures than usual. There will be just ten barrels of wine this year, from a yield of just 13.5 hectoliters per hectare, according to Gracia, compared to 17 in 2002 and 19 in 2001. This wine has grown progressively fresher since the 2001 vintage, and the 2003, with a rather high 13.7% alcohol, boasts a healthy pH of 3.7 along with 3.4 grams per liter of acidity.
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2002
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Michel Gracia did a bit more cold maceration than usual in 2002, then a softer vinification, featuring a shorter alcoholic fermentation in stainless steel tanks and making more use of punch-downs than pump-overs. Only a portion of the grapes were crushed. Gracia emphasized that Les Angelots de Gracia is a different wine, rather than a second wine, from sandy soil and best suited for relatively early consumption.
00
2001
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Michel Gracia told me he harvested all his vines in October, finishing on the 15th of the month, which would make him one of the last property owners to be in the vines in 2003. He carried out a 12-day pre-fermentation cold soak, then fermented at cooler temperatures than usual. There will be just ten barrels of wine this year, from a yield of just 13.5 hectoliters per hectare, according to Gracia, compared to 17 in 2002 and 19 in 2001. This wine has grown progressively fresher since the 2001 vintage, and the 2003, with a rather high 13.7% alcohol, boasts a healthy pH of 3.7 along with 3.4 grams per liter of acidity.
00
2001
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Michel Gracia did a bit more cold maceration than usual in 2002, then a softer vinification, featuring a shorter alcoholic fermentation in stainless steel tanks and making more use of punch-downs than pump-overs. Only a portion of the grapes were crushed. Gracia emphasized that Les Angelots de Gracia is a different wine, rather than a second wine, from sandy soil and best suited for relatively early consumption.
00
2001
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Michel Gracia has added a new wine, Les Angelots de Gracia, from a new parcel of merlot on sandy soil that he purchased in July of 2001. His first act was to immediately drop two-thirds of the crop, and he ultimately brought in just 22 hectoliters per hectare.
00
2000
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Michel Gracia did a bit more cold maceration than usual in 2002, then a softer vinification, featuring a shorter alcoholic fermentation in stainless steel tanks and making more use of punch-downs than pump-overs. Only a portion of the grapes were crushed. Gracia emphasized that Les Angelots de Gracia is a different wine, rather than a second wine, from sandy soil and best suited for relatively early consumption.
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2000
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Michel Gracia has added a new wine, Les Angelots de Gracia, from a new parcel of merlot on sandy soil that he purchased in July of 2001. His first act was to immediately drop two-thirds of the crop, and he ultimately brought in just 22 hectoliters per hectare.
00
2000
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Michel Gracia harvested extremely late in 2000: from late September through October 13 for his merlot, and on October 13 and 14 for the cabernet sauvignon. The crop level was reportedly 19 hectoliters per hectare for the merlot and just 12 for the cabernet. The young 2000 is a more elegant wine than the '99, perhaps due to the fact that Gracia vinified the 2000 at lower temperature and extracted gently. He was still stirring the lees weekly in late March, but did no batonnage while the malolactic was taking place. There will be just 16 barrels of wine in '00, down from 18 in '99.
00
1999
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Michel Gracia harvested extremely late in 2000: from late September through October 13 for his merlot, and on October 13 and 14 for the cabernet sauvignon. The crop level was reportedly 19 hectoliters per hectare for the merlot and just 12 for the cabernet. The young 2000 is a more elegant wine than the '99, perhaps due to the fact that Gracia vinified the 2000 at lower temperature and extracted gently. He was still stirring the lees weekly in late March, but did no batonnage while the malolactic was taking place. There will be just 16 barrels of wine in '00, down from 18 in '99.
00
1999
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Michel Gracia employed 30 workers to harvest his 1.8 hectares of vines, then carried out a severe triage and destemmed virtually berry by berry for maximally ripe fruit. According to Gracia, the merlot had 14.4% potential alcohol 13 days before the harvest began; due to the effect of the rains, the fruit eventually came in at 13.3%. The wine had not yet been assembled at the end of March, and had not been racked since the end of the malolactic fermentation. Gracia was still stirring the lees weekly in his garage winery around the corner from Jean-Luc Thunevin's base of operations in the center of St. Emilion. I tasted all of the major lots, including merlot in various types of barrel; merlot in each barrel type, with lees stirred vs. not stirred; and a couple lots of 60% merlot and 40% cabernet franc. My favorite was the wine aging in Darnajou barrels, which are used virtually exclusively by L'Eglise-Clinet and La Fleur de Gay, and which Gracia used for the first time in '99. As a rule, I found the tannins more successfully integrated in the barrels in which the lees were being regularly stirred; these batches also displayed marginally more early fatness of texture. The yield in '99 was a tiny 21 hectoliters per hectare, a hair lower than in the previous year, and more saignee was done. There will be just 5,000 bottles of wine in '99. I also tasted several components of the '98, as well as a representative blend; the wine had been assembled by cooper but not by variety (i.e., each lot was an 80/20 blend of merlot and cabernets, the latter mostly franc).
00
1998
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Michel Gracia employed 30 workers to harvest his 1.8 hectares of vines, then carried out a severe triage and destemmed virtually berry by berry for maximally ripe fruit. According to Gracia, the merlot had 14.4% potential alcohol 13 days before the harvest began; due to the effect of the rains, the fruit eventually came in at 13.3%. The wine had not yet been assembled at the end of March, and had not been racked since the end of the malolactic fermentation. Gracia was still stirring the lees weekly in his garage winery around the corner from Jean-Luc Thunevin's base of operations in the center of St. Emilion. I tasted all of the major lots, including merlot in various types of barrel; merlot in each barrel type, with lees stirred vs. not stirred; and a couple lots of 60% merlot and 40% cabernet franc. My favorite was the wine aging in Darnajou barrels, which are used virtually exclusively by L'Eglise-Clinet and La Fleur de Gay, and which Gracia used for the first time in '99. As a rule, I found the tannins more successfully integrated in the barrels in which the lees were being regularly stirred; these batches also displayed marginally more early fatness of texture. The yield in '99 was a tiny 21 hectoliters per hectare, a hair lower than in the previous year, and more saignee was done. There will be just 5,000 bottles of wine in '99. I also tasted several components of the '98, as well as a representative blend; the wine had been assembled by cooper but not by variety (i.e., each lot was an 80/20 blend of merlot and cabernets, the latter mostly franc).
00
1998
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Michel Gracia purchased another parcel of vines next to his original holding in the St. Christophe des Bardes section of St. Emilion in time to increase production of his micro-cuvee in 1998, but told me the yield was barely 22 hectoliters per hectare (compared to 20 in 1997, when he made just 12 barrels). Gracia, whose tiny winery is in the center of St. Emilion, just around the corner from Jean-Luc Thunevin and Valandraud, did six days of cold maceration in '98; beginning with the '99 vintage, he will ferment the wine in small wood cuves (previously he used temperature-controlled cement tanks). Virtually everything here is done by hand. I tasted the various components of the '98, as well as an approximation of the final blend. The '97 here was a worthy first effort, but the '98 is at a higher level of quality.
00
1997
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- By Author Name on Month Date, Year
Michel Gracia purchased another parcel of vines next to his original holding in the St. Christophe des Bardes section of St. Emilion in time to increase production of his micro-cuvee in 1998, but told me the yield was barely 22 hectoliters per hectare (compared to 20 in 1997, when he made just 12 barrels). Gracia, whose tiny winery is in the center of St. Emilion, just around the corner from Jean-Luc Thunevin and Valandraud, did six days of cold maceration in '98; beginning with the '99 vintage, he will ferment the wine in small wood cuves (previously he used temperature-controlled cement tanks). Virtually everything here is done by hand. I tasted the various components of the '98, as well as an approximation of the final blend. The '97 here was a worthy first effort, but the '98 is at a higher level of quality.
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