1998 Gruaud Larose
France
Saint Julien Grand Cru Classé
Bordeaux
Red
Bordeaux Blend
00
2018 - 2029
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
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.
- By Author Name on Month Date, Year
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
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.
- By Author Name on Month Date, Year
Following a late spring period characterized by maitre de chai Philippe Carmagnac as a constant battle against mildew, the 2000 crop was ultimately easy to vinify. Gruaud-Larose carried out its normal pre-fermentation cold soak lasting about eight days, then used a warm maceration afterwards "to get more color and tannins, and to get another element: a taste of marc, a suggestion of prune." The young 2000 is an outsized wine whose pronounced acidity and huge tannic clout give it major impact on the palate. The estate recent habit of doing the malolactic fermentation in barrels was especially constructive this year, noted Carmagnac, as this technique helped to sweeten and round out the tannins.
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
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.
- By Author Name on Month Date, Year
The merlot harvested as early as September 14 had good acidity, firm tannins and considerable power, said maitre de chai Philippe Carmagnac, adding that the 31% merlot component in the '99 really marks the wine. Some batches of merlot had higher polyphenol levels than the cabernet, he noted. Gruaud-Larose used the Entropie method to concentrate the must where grapes were swollen with water, relying on chaptalization in its other parcels. Following a bit of cold maceration for the merlot in '99, extraction was less forceful than usual, and the fermentation was done at a lower temperature, "as the merlot was already rich enough."
00
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
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.
- By Author Name on Month Date, Year
Following its habit of recent years, Gruaud-Larose harvested on the late side, not beginning until September 29 and finishing on October 13. The result, according to maitre de chai Philippe Carmagnac, was that "we got some dilution, as well as more phenolic ripeness." For the first time, Gruaud-Larose used the Entropie method in an attempt to eliminate excess water from the juice. The '98 features 50% new oak, up significantly from just 30% in '96. A portion of the malolactic fermentation, particularly for the merlot, is done in barriques
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions