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Editorial Reviews for Gruaud Larose
Tarry, big cigar butt nose, dark earth, slightly feral, a touch of lilac – smooth and polished in the mouth, dark, fairly powerful and deeply flavored with great structure that gives this an elegance in spite of itself, nice balance, fresh taut fruit, good energy on the finish (93-94)
Unusually herbaceous nose at first adds lots of leather and scortched earth. Big in the mouth with big structure, good balance but a bit simple, very glossy structure, not much depth, short finish, stilla tough wine and not showing too much the tannins are very drying and the fruit is still lurking but this bottle, while very fresh, lacks depth and richness.
This still has the so-called Cordier funk, meaning the glass was full of damp tobacco, ass, leather, ass, and a touch of ass with layers of barnyard all woven together in a very expressive package. On the palate this is still big and rich with powerful if slightly rustic flavors of leathery black currant, earth, and a surprising floral tone. The tannins are nicely softened but still give this fine grip on the long finish. Classic Bordeaux and about as good as us mere mortal can expect in today's market. 93pts
A great and typical nose rich with leather, earth,that cordier funk, and a fairly herbaceous component. Opulent and sweetly fruited in the mouth with youthful strucutre well concealed, crisp cassis fruit is accented by bright mineral and cigar ash notes, the finish is long and has great resonance of the fruit. Just fresh, nearing maturity and very well balanced. Lovely
The color on this was unreal, just perfectly aged and looking decades younger. When the bottle finally made it to the table I figured out why when i noticed the "THE CELLAR" auction label on the back. The nose was enthralling with good intensity of moist earth and dried herbs accentuating the slightly roasted dark berry fruit. At first the wine was a touch astringent just quickly integrated revealing great fruit with a tobaccoedge and a leather finish, gains a cedary quality with time that leads to a strong bit of cigar box all the while retaining distinct yet delicate fruit. Finishes quite long, a real treat.
Klassischer Bordeaux. Wird weitere 25-35 Jahre lang halten. Zu jung aber dennoch: Unglaublich (!!) feine Tannine. Elegant, nicht so muskulös wie andere St-Juliens...Für einen 2ème auch relativ günstig. Bravo!
Four and a half glasses
Yet... NOWHERE within these reviews does the reader have any sense of how the bottle/wine in question was treated before consumption. Which, as a consumer of these kind of things, I would weigh plays a significant roll in their overall quality. Slash review. The condition the wine is in should not be assumed to be that of just popped, but rather explained and extrapolated upon, for any wine of this quality will have an "evolution"- and will be in a state of constant change as it breathes, warms up, cools down, what have you. None of this is explained, and it bugs the hell out of me. If I'm going to spend this kind of bread on a bottle (let alone keep an eye on the vintage for cases from the same Chateau or appellation, etc.) - I want to know what this review MEANS. I don't mean to burden those who already have a tough enough job in deciphering wisps of flavors, hints of scents, or touches of textures that I couldn't even pick up on my best and brightest of days: I only wish there was a STANDARD. That's one of the things that has bugged me about the reviews of any wine fetching above the $20 mark at retail at any wine shop: HOW did you come to this rating, and what did the bottle go through before you consumed it to give it a score, rating, or judgment of any kind? Did you decant it? Let it breath? If decanted- for how long? What shape was the bottle in when ya did? How a wine is served is not at all unlike a similar story of two very different breakfasts at different greasy spoons, sourced from the same local farm. I can say I had a fantastic plate of ham and eggs at one location, yet a putrid example of the very same dish at another- though both used the same ingredients acquired from the same farm. Not to mention the idea of: "Was I given this bottle, did I pay for it?...." etc. I'm about to write a few reviews, so I encourage those who feel offended by my questions to follow me along, and help ME break down these wines in the most honest and straightforward way. I like Ste.-Julien, so I will give the wine reviewed a 3 out of 5, though I have not even tried it. If they send me a bottle to try, which of course they SOULD, I will most assuredly change my score. ...whether I tell you or not depends upon my mood.
Wood and sweet spices on the nose - as well as some baked fruit. Red berries and rhubarb on the palate accompanied by a touch of spice leading up to a soft finish - elegant and powerful.
light and fresh
up front leather, tobbaco, full meaty notes, but a clean finish makes this you wanting more. had a per se (a friggin $225 for the bottle)
External Reviews for Gruaud Larose
With so much spicy fruit intensely ripe blackberry flavors and solid tannins all the elements of excellence are here and powered by a firm structure. This wine has weight and a fine Cabernet concentration. Wine Enthusiast.
61% cabernet sauvignon, 29% merlot, 7% cabernet franc, and 3% petit verdot. Aged in one-third new oak barrels. Dark fruit notes of blackberry and marion berry burst from the glass, supported by aromas of dark chocolate, tobacco, and a touch of cedar.... Alex Shaw. A Bordeaux Blend wine from Bordeaux in France. 2011 Gruaud Larose 1500ml
Dark garnet/plum/purple with loads of spice earth underbrush red and black currants licorice and even a hint of Provencal garrigue this full-bodied tannic masculine style of St.-Julien needs 5-6 years of cellaring but is full beefy rich and impressively endowed. There are plenty of firm tannins in the background of this blockbuster wine which has been built for the long haul. This is one 2010 where patience will be required. Anticipated maturity: 2020-2040. 93+ Robert Parkers Wine Advocate.
Bright red-ruby. Blackcurrant smoke tobacco and leather on the nose with hints of game and earth. Round lush and seamless in the mouth; shows an animal aspect yet comes across as civilized owing to well-judged extraction. Enticing sweetness to the flavors of dark and red berries and wild herbs lifted by a note of candied flowers. This has the concentration and body to support its serious but sweet tannins. I would not be surprised if this large-scaled wine shut down in bottle in the near future but it should also be long-lived. 92+ Stephen Tanzers IWC.
With yields of 40 hectoliters per hectare, the property produced a wine blending 61% Cabernet Sauvignon and 20% Merlot with the remainder evenly split between Cabernet Franc and Petit Verdot. The wine reached 13.8% alcohol in 2010, which is slightly... Jeff Leve. A Bordeaux Blend wine from Bordeaux in France. 2010 Gruaud Larose 6000ml
Food Pairings for Gruaud Larose
<p>The second wine of Gruaud-Larose, in this vintage this is 57% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc and 3% Petit Verdot. The grapes go through a cold-soak prior to temperature-controlled fermentation in wooden and concrete vats. A portion undergoes malolactic fermentation in barrel.</p>
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