External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 322 notes) - hiding notes with no text | | | Tasted by djhammond on 3/29/2024 & rated 95 points: A BYO in a restaurant. This delivered as always. Tasting profile as previous notes. (443 views) | | | Tasted by CHINACAT on 3/23/2024 & rated 89 points: Dark red fruit, a little sour, some nice leather and mineral notes, but rather cloudy, thin and acidic. This bottle had some good qualities, but was well past its prime. (463 views) | | | Tasted by sfwinelover1 on 3/7/2024 & rated 94 points: Brought by new friend CH to a wonderful dinner at the PUC (nope, not the one that sets PG&E rates) and arranged by CT friend DQ (nope, not the one owned by Mr. Buffett). On the nose and palate, light to medium notes of mixed red berries, cherries and red and black currants, dry earth, sous bois, leather, Bordelaisean funk, balsamic, saline and a light tobacco note. Medium garnet, light to medium bodied, medium+ legs. Quite intense and intact acidity, well-integrated and silky tannins, and not a trace of heat in the 12.5% abv. VG+ complexity, good+ persistence and intensity. PnP then consumed over a couple of hours, this mature and majestic BDX came out of the chute a bit backward, with electric acidity giving the wine lift with the mostly red fruit following slowly and progressively thereafter, with the acidity slowly integrating and balancing but staying very present. Distinctly savory and not remotely sweet, this cuvee recalls a favorite Old World Napa BDX blend, Cain Five. I’ve liked this vintage—a ‘90 Montrose the generous A_M poured for me several years ago was a wow wine—but with limited experience, found this bottling a bit challenging (the ‘86 of this was likewise poured by said A_M) for my California-ized, albeit inflected with an Old World sensibility, palate. This worked better for me than that bottle, perfectly matching and complementing the setting and meal (both, in every sense, stunning), the powerful structure working really well, in particular, with the rib cap steak. (A Materium would seem about as much out of place in these environs as a Pimm’s Cup would have been at the Pyramid Club.). With its relative reticence, I do wonder if this might have flourished even more if given some additional aeration, but as I’ve commented elsewhere, I often feel as if many of the BDX I drink have another gear which I’m not fully accessing (as a side note, part of the purpose of the dinner was to discuss my interest in joining a group of devoted BDX enthusiasts, so I’m definitely hoping to learn more). This could develop further in the near future, but my confidence in drinking windows with BDX is less than Napa or Tuscany, so I’m not pushing all of my chips into the middle one way or another on that. Drinking wine, for me, at its best often embodies an entire experience which transcends the bottle itself, and on that basis alone, this merits a far higher score than if I drank this on my own at the NV abode. Many thanks for a wonderful evening, Chuck, and I look forward to our future enological adventures! 93-94 (964 views) | | | Tasted by englishman's claret on 1/14/2024 & rated 91 points: This bottle of 1990 Gruaud Larose shows a big, gregarious nose, full of ripe raspberry - but it's also full of horse. There's more brett than I'd like to see, but the smoke, leather, and Iberian ham notes aren't totally obscured by it. (1515 views) | | | Tasted by RockinCabs on 1/13/2024 & rated 88 points: Nose: Dark berries, pickled beets, bell pepper, turned soils, leather and horse. Palate: Good entry with dark blackberries and ripe raspberry, but there is a lot of garden note and a briney note distracts from the fruit quite a bit.
This was a really difficult bottle of this wine for me. Came in and out throughout the dinner and was at times horsey and mared by brett, other times well focused. Close to calling this an off bottle. (1267 views) | | | Tasted by ankitmehra on 1/3/2024 & rated 95 points: My love affair with Château Gruaud Larose continued this week, opening up the 1990 vintage at 67 Pall Mall. Yet another stunning example from the château, Cordier era bottles from Gruaud Larose often leave me trying to figure out how to get my hands on another bottle the moment I finish one. Immediately hit with scents of tobacco, mushrooms, licorice, chocolate and a hint of red berries, the tertiary driven nose paved the way for an unbelievably balanced and complex palate. On the upfront, sharp redcurrants and licorice medlied with a powerful cigar box note before the mid-palate introduced balance through notes of herbs, anise and pepper. A silky finish that brought in hints of oak and cedar added a backbone to a wine that felt very representative of wines from the château in this era. This bottle is in a great place. (980 views) | | | Tasted by nytiger on 12/31/2023 & rated 94 points: From magnum. Just fine. Lovely nose flavors and finish (898 views) | | | Tasted by mxpbuy on 9/15/2023 & rated 95 points: Fill into neck. Funk, not oxidative, notes upon opening, which fully blew off after 60 minutes in the decanter. 3/4 teaspoon of sediment. Touch of bricking. Loads of ripe black cherries, some blackberries and blueberries. More tobacco and graphite on the nose than palate, but certainly enough to make it really interesting. Silky smooth after poured back in the bottle and served 3+ hours later. 20+ second finish. Although an early maturing wine compared to the '82 and '86, I think this wine has been underappreciated given the success of '82 and '86. (1657 views) | | | Tasted by djhammond on 7/16/2023 & rated 95 points: With an hour in the decanter to blow off any funk, this is at its absolute peak, and living up to its initial promise. After the legendary 1982, this and the 1986, are the best of the pre millennial vintages from the estate. Fully mature, the nose is enveloping with beefy notes of black cherry and tobacco with the tell tale cedar becoming more prominent with age. Displaying secondary and tertiary notes the palate is smooth and musty with the tannin fully integrated, but still retaining a good backbone. The finish is decent, but a little unbalanced, and the only barrier to a higher rating. 95+ (1669 views) | | | Tasted by mxpbuy on 5/27/2023 & rated 94 points: Upon first opening it had some oxidative notes but not orange, just some bricking. After 60 minutes the age blew off and that wine blossomed with plenty of ripe black cherries, blueberries, mocha touches of cedar, tobacco and graphite. Very smooth. Long finish. Heaping teaspoon of sediment. (1601 views) | | | Tasted by Richard P Howden on 4/18/2023 & rated 89 points: Dinner at La Boheme with the Crew (Palo Alto): Fading glory, not one of the better bottles of 1990 GL I’ve had. Still after a couple of hours this showed some youthful red fruited charm and a pretty cassis nose. (2033 views) | | | Tasted by aagrawal on 4/18/2023 & rated 90 points: Dinner with the wine group (La Bohème, Palo Alto): Stood up for months and decanted off 2oz sediment. 12.5% alcohol. Medium ruby-garnet with age-appropriate bricking; medium intensity aromatics, some mulch, forest floor, mature and integrated fruit; palate is medium bodied, relatively low (12.5%) alcohol, medium-plus acidity, a bit of balsamic from age, fully integrated tannins that provide just a bit of structure; finish is medium length. A bit less character than my last bottle 4 years ago as it is lacking the red bell pepper that it had then. Will give it some time/air to open up. 89-90
30 minutes in glass: The bit of red bell pepper starts to come back and give the wine a bit of complexity and intrigue.
2 hours double decanted: this opened up nicely and shows mature Bordeaux character, good sous bois. 90 (2124 views) | | | Tasted by Rani on 3/28/2023 & rated 90 points: Tasted blind. Very ripe, fruit compote, cloudy and rich. Dirty on the palate, notes of barnyard, rhubarb, lovely acidity. Upon reveal a bit more advanced than I would expect. (1568 views) | | | Tasted by steinersing on 3/26/2023 flawed bottle: Corked (1282 views) | | | Tasted by djhammond on 12/10/2022 & rated 95 points: This has finally peaked, and is drinking superbly. The nose is secondary with deep smoky beefy notes with cedar. On the palate the tannin has evolved, but left a few sharper notes which do distract end palate and the finish and is the barrier to a higher rating. This was a BYO in a restaurant and its 30 minute decant was just right. (2203 views) | | | Tasted by paulst on 11/3/2022 & rated 90 points: Tight and closed; mellow; slightly tannic; lean blackberry. (2087 views) | | | Tasted by acyso on 9/18/2022 & rated 90 points: Pausing for the Cause 2022 (Part 2) (Chicago, IL): From magnum. Playing the old "is it Cordier or is it corked" game, but this time it's pretty easy and it's the first. Pretty consistent with my experiences of GL in this era, this is a bit of a dull wine, lacking fruit and charm, and showing the leathery Cordier note, some sour sweat notes, and very little aromatic lift. Quite tannic still, I expect aging this further would be profitable. (3006 views) | | | Tasted by ONEFIVE on 9/11/2022: Rustic on the nose with iron, tobacco, leather, crushed rock, and spice.
Medium weight with moderate acid and moderate tannin.
This has some grip and there’s a density on the palate that has me thinking this will open up with air. It’s good but not great at the moment. Will update if it improves.
Update: this rounded out slightly but it never really got great. Drink up if you have it. (2155 views) | | | Tasted by M.Batard on 7/24/2022 & rated 92 points: Decanted just 30 minutes before dinner. First half glass additionally poured through Venturi; that taste had me worried: all tannins and little fruit. As the wine opened, though, it was just fine. Deep ruby color, clear at the edge. Not overly expressive nose. Plum and blackberry on the palate, and although savory, it was hard to identify secondary notes. Finish not terribly long. Paired with grilled ribeye and broccolini; think it deserves pairing with a richer dish. (2494 views) | | | Tasted by Cailles on 4/24/2022 & rated 92 points: 48x 1990 (37x Bdx, 6x Napa, 5x others): This is a good vintage for Gruaud but not on the same level as the truly great vintages of 2000 and of course especially the legendary 1982. More depth to complement the great fruit and fine structure and this could have been a true winner. Nevertheless, still a wine I would be happy to drink every day.
TN: Not overly expressive nose with some dark fruits, minerality showing but not much more. On the palate it has a beautiful sweetness, ripe dark red and dark berries, some herbs and minerality and just hints of leather and tobacco. Overall quite short and not very deep but still pleasurable. Finely melted tannins, good freshness, nicely creamy texture. Good but not great.
Decanting: Quick double decant two+ hours prior to the tasting to remove sediment. Quite open, doesn‘t need an extensive decanting. (3933 views) | | | Tasted by Richard.schmit on 3/5/2022 & rated 94 points: Great nose. Old Claret style. Cherry on paLette. Medium to light body. Long finish (2529 views) | | | Tasted by tobyc on 1/22/2022 & rated 92 points: Deep garnet going towards tawny. Very tertiary nose, deep leathery kirch w. barnyard, roses and oriental spices. Retained acidity w. cherry stones, rose petals, mushrooms, sweet liquorice, wet stones and pencil lead. Probably a bit over the top, but still w. refreshingly alive and great length.
Drink. (2758 views) | | | Tasted by talbot61 on 1/1/2022 & rated 94 points: Is it enough to say that this tastes like old claret? My sense is that Gruaud-Larose can be very tough in its youth and that it takes a long time to come around. The 1990 has come around. Powerful aromas of leather and boysenberry, structure from acidity not tannins, intensity of flavor in a medium-bodied wine, and a slight aftertaste of menthol. Dry and very refined. On a par with the 1994 Cos d'Estournel we drank the previous week, and more pleasurable than bottles of 1995 Chateau Latour (too young) and 1990 Chateau Ducru-Beaucaillou (too old). (2688 views) | | | Tasted by Mimesis on 12/24/2021 & rated 92 points: What all Bordeaux wants to be when it grows up. Fully mature, with all the rough edges polished to a light sheen: some bricking, yet plenty of remaining color. Flavor first seemed faded, but opened over the next hour to a warm, sustained glow.
The style is balanced - neither showy nor austere. I admit that I've added a couple of points in homage to this wine's perseverance. It's a rare pleasure to drink a thoroughly aged claret in good condition. If you have any, I wouldn't wait. Like a fine sunset, I doubt it will last much longer. (2362 views) | | | Tasted by paulst on 11/30/2021 & rated 88 points: Tart; light blackberry; tight; unresolved; lean finish. (2451 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (8/9/2022)
(Ch Gruaud Larose St-Julien Red) Subscribe to see review text. | By Jane Anson
Decanter, Bordeaux 1990s vintages (5/1/2021)
(Château Gruaud-Larose, St-Julien, Bordeaux, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/7/2018)
(Ch Gruaud Larose St-Julien Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jul/Aug 2012, Issue #40, The Annual Champagne and Sparkling Wine Report
(Château Gruaud-Larose) Login and sign up and see review text. | By John Kapon
Vintage Tastings, Hong Kong Killers (2/5/2010)
(Gruaud Larose) Login and sign up and see review text. | By Stephen Tanzer
Vinous, July/August 2002, IWC Issue #103
(Chateau Gruaud Larose Saint Julien) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/28/2002)
(Ch Gruaud Larose St-Julien Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 1990 Clarets...To Have and To Hold (Nov 1993) (11/1/1993)
(Gruaud-larose Gruaud-larose) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Decanter and View From the Cellar and Vintage Tastings and Vinous. (manage subscription channels) |
| Château Gruaud Larose Producer website
Read more about Château Gruaud Larose -https://www.thewinecellarinsider.com/bordeaux-wine-producer-profiles/bordeaux/st-julien/gruaud-larose/
A visit to Château Gruaud Larose Beychelle-St-Julien estate, winery and vineyards -https://unwindwine.blogspot.com/2019/08/a-visit-to-chateau-gruaud-larose.html Red 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.St. Julien VdB
Read more detailed information on St. Julien and its wines The seventeenth century pioneers Traces are to be found of a Saint-Julien de Rintrac, perhaps Saint-Julien's earliest name, as from the thirteenth century. But we have to wait until the seventeenth century pioneers, urban and rural aristocrats, discover the exceptional merits of these terroirs.
Traces of this system still exist today in the structure of estates within the appellation: by the side of the two villages of Beychevelle and Saint-Julien, the large estates are heavily preponderant, representing more than four fifths of the total surface of vineyards.
The terrain is practically identical over all the commune. Only the proximity of the estuary, sometimes close, sometimes further away, can cause slight variations in climate. In fact, Saint-Julien-Beychevelle's layer of gravel takes the form of a huge rectangle over 3 miles long and 2 miles wide. And the alluvial deposits are particularly well fragmented into ridges of Garonne gravel of the early Quaternary. Accordingly, the vines are safeguarded from stagnant water.
The wines from the Saint-Julien appellation may be recognized by their unparalleled bouquet, particularly harmonious and mild. They have a fine deep colour and combine the finesse of their aromas and a solid constitution. They have body, are very rich in flavour and have a delicious and delicate bouquet.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Saint-Julien appellation of controlled origin, red wines must:
- come from the commune of Saint-Julien and from precisely defined parcels in the communes of Cussac, and Saint-Laurent, "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). |
|
