• salil wrote:

    April 17, 2022 - Very, very young, but impressive and filled with potential. There's a lot of primary black fruit and structure here but the tannins ease with time in the decanter, the aromatics are already pretty compelling, and the balance is excellent. Excited to see what this evolves into in a couple of decades, but like Keith I get the impression it's made of similar material to those great Gruauds from the mid-80s, albeit with cleaner fruit and none of the Cordier funk.

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  • wineappellation wrote: 91 points

    November 25, 2021 - Less ripe vs other St Julien peers, bit of menthol, camphor and oak.

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  • GrapeScott wrote: 93 points

    September 26, 2021 - Tasted twice, over several days. As per my go-to routine for sampling such young BDX, ~1/2 bottle was Coravin-decanted into a 16oz amber bottle ~4h before sampling on day 1. I followed up on it again ~24h later. Tasted alongside Langoa Barton, Grand-Puy-Lacoste and Malescot St Exupery. Unyielding on the nose, even after 30h of air, with subtle aromas of crushed rocks, cassis, anise and proven├žale olives. Brutish, chewy and tannic, this is a rather structured, old school wine that will require patience to unwind. I feel like the potential is there, but I feel unqualified to guess how this will evolve. Reading Keith's notes below, I wholly agree with his notes and assessment.

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  • Jeff Leve wrote: 94 points

    March 9, 2021 - Round, plush, soft and full-bodied, the wine offers good richness, layers of ripe, currants, cherries and plums. There is depth and complexity with a touch of stone in the elegant, luxurious finish. Clearly Gruaud Larose is back on target. The wine was made from blending 67% Cabernet Sauvignon, 24% Merlot and 9% Cabernet Franc.

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  • Keith Levenberg Likes this wine: 93 points

    December 11, 2020 - Possibly the best Gruaud since the 1986, certainly better than the 2016. Only time will tell whether it's finally back at the level of the wines Gruaud made for most of the 20th century but for the first time in awhile it seems like it could have the raw materials to get there. It still has the rugged, muscular tannins that modern trends have tried to pass by, but there is both stuffing and surface appeal to match that haven't been present lately. The fruit is a dark obsidian black and manages to show off a gloss and sheen even beneath those rough tannins. It's solid and impenetrable but feels densely stuffed so this is one of those wines where we'll have to be patient watching it unfurl from the inside out.

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  • PanosKakaviatos Likes this wine:

    May 10, 2019 - Bordeaux 2018 from barrel: some selections (Bordeaux): I like this more than most. At least based on tastings of the UGCB before the official en primeur week. Why? Black olive and tapenade on the nose. Ripe fruit, sure, but also floral aspects, dew and plum, too. The palate shows more depth and density than many others in the appellation. Combined with copious but also velvety smooth tannins, and you have the potential for a modern era 1990 (sans brett) in the making. The barrel aging will do wonders here. 95-97

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  • Jeff Leve wrote: 94 points

    April 19, 2019 - Fleshy, juicy and creamy, this wine is bright, lifted, sweet and crisp. The Cabernet Sauvignon is accompanied by tobacco, cigar box, cedar and blackberries and there is a nice crunch to the earthy red fruits in the finish. Give this time in the cellar -- at least 7-8 years -- and it will come together nicely. This is the best vintage for Gruaud Larose in years! The wine was made from blending 67% Cabernet Sauvignon, 24% Merlot and 9% Cabernet Franc, reaching 14.2% alcohol. Picking took place September 20-October 10. 93-95 Pts

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