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"The wine of kings, the king of wines" is the motto that adorns the label of Château Gruaud Larose, one of the finest wines in the Saint-Julien appellation. Founded by Abbé Gruaud in 1725, in 1781 he bequeathed it to his nephew, Chevalier de Larose, who gave it his name.
Gained the title of Second Grand Cru Classé in 1855, it has been owned by the Merlaut family since 1997. The 82-hectare vineyard is planted on deep Garonne gravel outcrops, and is planted with 61% Cabernet Sauvignon, 29% Merlot, 7% Cabernet Franc and 3% Petit Verdot. This type of terroir is ideal for producing wonderful Cabernet Sauvignon.
The Sarget de Gruaud Larose is the Second wine of the Domaine, vinified with the same care.
The wines of Château Gruaud Larose are noble, racy and complex, allowing fruit and finesse to express themselves, confirming its Second status.
The terroir is distinguished by the average age of the vines, which stands at 49 years, testifying to incomparable maturity and richness. This Domaine covers 82 hectares in a single block, guaranteeing remarkable consistency and homogeneity in production. The soils, composed of type 3 Garonne gravel from the Quaternary period, deposited over 600,000 years ago, provide an ideal substrate for vine growing, giving the grapes unique characteristics and exceptional aromatic depth.
The viticultural year was marked by special climatic conditions. From mid-April onwards, cooler-than-normal temperatures slowed the vegetative development of the vines, requiring increased vigilance on the part of winegrowers. September was marked by heavy rain, which slowed down the ripening of the grapes. However, the patience and expertise of the winegrowers were rewarded, enabling them to reach optimum ripeness and begin harvesting on September 27.
The harvest, entirely manual, was carried out with meticulous care, including four levels of sorting, including optical sorting, to guarantee selection of the best grapes. The rhythm of harvesting was intensified, with 12 days of picking, in order to pRéserver the optimum quality of the fruit. A plot-by-plot and intra-plot selection was carried out, thanks to the use of small vats ranging from 55 to 130 hectolitres, enabling precise vinification adapted to each plot.
The vats, made entirely of wood and temperature-controlled, were filled with precisely selected yeasts. Fermentation temperatures were maintained between 24°C and 28°C, to ensure optimal Extraction of polyphenols, essential for the wine's structure and complexity. Each vat was tasted on a daily basis, allowing for tailor-made Extractions thanks to pumping-over and forced-air cane techniques. Three vertical presses were used to fill the press wine into barrels.
Each barrel was then tasted and divided into different quality levels, before being aged for 18 months in 95% new French oak barrels. This rigorous and demanding process enhances the aromas and reveals the full richness of this exceptional terroir.