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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.

203,00 € T.T.C.
203,00 € 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”

CHATEAU GRUAUD LAROSE

Caracteristics

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