2004 Gruaud Larose

Reviews & Tasting Notes

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Director Georges Pauli told me he has carried out a pre-fermentation cold soak here for the past five vintages "for aromatic expression." The temperature of the wine rises as high as 32oC during the fermentation and then slowly descends to 25oC or so in the cement and wood tanks, at which point it receives another 15 days of post-fermentation maceration. Pauli uses enzymes at the end of the fermentation to get more fat in the wine. "We get bigger tannins but they're never dry tannins," he said. Pauli told me the 2006 shows more aromatic character than the estate's 2004, thanks to the cool nights in August. The grand vin represents less than 50% of the harvest.

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