2000 Gruaud Larose
France
Saint Julien Grand Cru Classé
Bordeaux
Red
Bordeaux Blend
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2024 - 2034
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2021 - 2035
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There was no need to use the concentrators in 2002, said maitre de chai Philippe Carmagnac, and the estate took a light hand with the cold maceration. The wine was fermented at a slightly cooler temperature than normal, with a bit less strenuous pumping over of the must, but the maceration time was long. Forty percent of the wine underwent its malolactic fermentation in new barriques, particularly the cabernet.
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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.
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