CHATEAU GRUAUD LAROSE, 1995

SAINT-JULIEN

CHARACTERISTICS

CLASSIFICATION	Second Grand Cru Classé, Saint-Julien
GRAPE VARIETIES	57% of cabernet Sauvignon, 31% of merlot, 7.5% of cabernet franc, 3% of petit verdot, 1.5% of malbec
AROMAS	Red berries, black fruits, wood, spices
FOOD AND WINE PAIRING	Duck breast fillet toasts, Pauillac sucking lamb
WINEMAKING	Alcoholic fermentation is made in wood vats for 50% and in thermo-regulated steel vats for 50%. The maceration lasts 20 to 30 days with a precise control of the temperatures. The malolactic fermentation is done. The wine ageing is done in new oak barrels for 80% with a medium heating and lasts from 18 to 24 months.
BOTTLE SIZE	75 CL

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

Product variants

127,00 € T.T.C.

Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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Vineyard Detail

AGRICULTURE	Organic
GRAPE VARIETIES	61% of cabernet sauvignon, 29% of merlot, 7% of cabernet franc, 5% of petit verdot
VINEYARD SURFACE AREA	82 hectares
ANNUAL PRODUCTION	157,000 bottles
HARVEST	Manual
SOIL	Deep gravel hilltops on clayey-limestone subsoil

History and anecdotes

The Château has existed since the 17th century. It was successively owned by Father Gruaud and then Knight Joseph Sébatsien Larose. Therefore, in 1781, the Château was named after the combination of its previous owners’ surnames: Château Gruaud-Larose. Château Gruaud-Larose was classified as Second Cru in 1855, in Saint-Julien appellation.In 1997, the Merlaut family bought the château. Nowadays, Jean Merlaut is at the helm of the estate.

The château's second wine, Sarget de Gruaud Larose, was named after one of its owners in 1867, the Baron Sarget.

The Château Gruaud Larose motto is : “King of wines, Wine of Kings”

Caractéristiques

CHARACTERISTICS

CLASSIFICATION	Second Grand Cru Classé, Saint-Julien
GRAPE VARIETIES	57% of cabernet Sauvignon, 31% of merlot, 7.5% of cabernet franc, 3% of petit verdot, 1.5% of malbec
AROMAS	Red berries, black fruits, wood, spices
FOOD AND WINE PAIRING	Duck breast fillet toasts, Pauillac sucking lamb
WINEMAKING	Alcoholic fermentation is made in wood vats for 50% and in thermo-regulated steel vats for 50%. The maceration lasts 20 to 30 days with a precise control of the temperatures. The malolactic fermentation is done. The wine ageing is done in new oak barrels for 80% with a medium heating and lasts from 18 to 24 months.
BOTTLE SIZE	75 CL