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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 89 pts. in 52 notes) - hiding notes with no text | | | Tasted by Brett Pitt on 3/25/2023 & rated 92 points: Well aged and balanced (942 views) | | | Tasted by BigDaddy2000 on 12/25/2022 & rated 90 points: Dark purple colour. Loads of dark fruits and earth taste. Opened up nicely in the glass after an hour. Smooth tannin. Drank right after 1997 Leoville Poyferre with lamb and beef main courses. I certainly like this better than the Leoville Poyferre. (1007 views) | | | Tasted by doug374 on 7/12/2022 & rated 89 points: Paired with a bison steak, the fruit and tannins worked well for this dish. (1488 views) | | | Tasted by Lype on 4/3/2021: Fairly shy nose, on the palate sweet toned black currant, hints of licorice, a bit creamy, mouldy earth but clean and pure expression, just lovely orange peel flauvors, the lowish acidity is in harmony with the subtle fruit and the combination makes this nicely fresh, tannins are still there but do not override fruit. This is light and not as extracted as stronger vintages but the basic quality of GPL is so good that even a lesser vintage such as this can be very enjoyable. Glad to have one more bottle. (2363 views) | | | Tasted by WineRaj on 3/28/2021 & rated 90 points: Digging into my Bordeaux Collection,
Aroma: Cedar, figs, tobacco
Palate; herbaceous, mint, green pepper, oak,
Finish: Medium, after being opened the tannins are bigger, slight bitterness, baking spices
Overall: delivered more than I expected. Drinking at Peak, Matched nicely with Passover brisket. (2328 views) | | | Tasted by doug374 on 11/23/2020 & rated 92 points: A ruby red with a hint of smoke and earth.. Fully formed with smooth tannins and good acidity. (1967 views) | | | Tasted by doug374 on 11/12/2020 & rated 90 points: Not a deep red on the pour, aromas of blackberries. faint smoke, and cherries. Light on entering but held a solid flavor through the mid and back of the palate. Enjoyed more for its style than power. (1851 views) | | | Tasted by doug374 on 11/11/2020 & rated 90 points: Not a deep red on the pour, aromas of blackberries. faint smoke, and cherries. Light on entering but held a solid flavor through the mid and back of the palate. Enjoyed more for its style than power. (1595 views) | | | Tasted by Ben Christiansen on 7/10/2020: Menthol and lively on the palate. Still lively, with some complexity to it. (1661 views) | | | Tasted by SGoenophile on 4/18/2020 & rated 92 points: Mid garnet. Slightly cloudy. Light body. Notes of cocoa and coffee. Has some tertiary notes. Lacks the concentration one might expect from a GPL in a warmer vintage. (1416 views) | | | Tasted by 64Chris on 10/22/2019 & rated 89 points: I agree with Mary K. Enjoyed this last night with Prime Sirloin steaks, sauted onions & mushrooms and asparagus on the side. Very balanced with leather & pencil notes. A star of the evening for sure! (1482 views) | | | Tasted by mary k on 12/4/2018 flawed bottle: Disagree with the consensus. Full of flavor. Pencil lead and hay. Well balanced. Full of flavor. (2129 views) | | | Tasted by Bklyndude on 8/11/2018 & rated 95 points: My incredibly positive impression is a dissent from the norm here. Light, almost burgundy like, but less “watery” than etheral. The fruit was still very much alive, as was the Paulliac pencil-lead thing. The nose was gorgeous, and the flavors are lingering now, an hour later, in my memory and — somewhere — on the palette. Special wine. (2418 views) | | | Tasted by Robnsn on 3/19/2018 & rated 88 points: Earthy. Muted and Light fruit. Past it prime. Still drinkable (2484 views) | | | Tasted by Ricky99 on 2/20/2018 & rated 90 points: Drank with the 95 and 96. This was the weakest... pretty but just not much there.. light in body and color (2361 views) | | | Tasted by Pknut on 10/17/2015: Interesting nose of red fruit, band aid and spice. A bit too much Brett in this. Palate shows nice fruit and some brett. Very nice. Still young. Acker auction, Marea. (5255 views) | | | Tasted by Big Bad Voodoo Daddy on 4/17/2015 & rated 91 points: Decanted for an hour and drank over two evenings. Starting to brown at the edges, but still holding up nicely. Still very much alive and tannic. Graphite, wood, tobacco, leather and spice. Tart cherry aftertasted. Less fruit than a recent vintage, but this thing is still kicking. Not a long tail, but satisfying nonetheless. (5158 views) | | | Tasted by dmcella on 2/14/2015: Better than the WS rating would have you belief, but definitely on the rustic side. (4462 views) | | | Tasted by johnh1001 on 5/29/2014 & rated 89 points: Thinner and shorter than the last bottle. Pretty nose and nicely mature. (5117 views) | | | Tasted by DoubleMagnum on 9/17/2013 & rated 88 points: Fairly straight forward. Lacks some complexity. A bit muted and the nose seemed quite commercial. Until some lamb chops were added to the mix. It all changed then. All the fruit popped out. Some dark, some red. Slight tannic grip rounded by the fat from the lamb and the finish was brief by lively. (5745 views) | | | Tasted by johnh1001 on 4/13/2013 & rated 91 points: Quite a nice wine. Fully mature. Silky. Red fruit, leather and some spice. Not terribly deep, but easy to drink. Some tannin on the medium finish. (3988 views) | | | Tasted by Sundbyberg on 10/5/2012 & rated 90 points: Decanted 30-60 minutes, which made a difference.
Somewhat brownish colour, ripe fruit on the nose and smooth on the palate but also rather rustic. Medium to full body. Probably should have decanted longer. (4753 views) | | | Tasted by paulst on 3/11/2012 & rated 92 points: Nice nose with leather and sweetness; blackberry with sweet smooth tannins; opulent and rich with long finish. (5125 views) | | | Tasted by Mackmoo on 3/4/2012 & rated 91 points: Drinking very nicely now. Better than a few years ago. (4720 views) | | | Tasted by paulst on 2/9/2012 & rated 90 points: Rubber and leather; semi sweet tannins with an acidic edge; blackberry and decent length. (3923 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château Grand-Puy-Lacoste Producer website - Read more about Chateau Grand Puy Lacoste
Vineyard mapRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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