The Producer
Château Gruaud Larose is one of the great names of Saint-Julien. The history of the estate begins in 1725, when Abbé Gruaud established the domain, which would later take the name Gruaud Larose under the influence of his nephew, Chevalier Larose. Quickly renowned for the quality of its wines, the estate was classified in 1855 as a Second Grand Cru Classé. Four major families have since succeeded each other at its head: the Gruaud and Larose families, Balguerie and Sarget, Cordier, and then the Merlaut family, which is the current owner.
The vineyard covers approximately 82 hectares, located on the gravel of the Garonne from the Quaternary, deposited over 600,000 years ago. The terroir benefits from the unique climate of the Médoc, between the proximity of the estuary and oceanic influence, with poor and draining soils that promote a regular maturation of the grapes. The estate has been undergoing a conversion to organic farming since 2019 and has been certified organic since the 2022 vintage. Gruaud Larose is also going further by integrating practices from biodynamics, including the use of herbal teas and trace elements. This approach is part of a broader reflection on agroecology: 4.4 km of hedges, cover crops, a Miyawaki micro-forest, beehives, bat houses, and eco-grazing by sheep contribute to the restoration of biodiversity on the property.
Today, Jean Merlaut is the owner of Château Gruaud Larose, while Nicolas Sinoquet is the general manager and Virginie Sallette is the technical director. The entire team is committed to evolving the estate without renouncing its history: preserving the identity of a great Saint-Julien while rethinking viticultural practices in light of current environmental challenges. Château Gruaud Larose also produces Sarget de Gruaud Larose, its second wine. Behind the signature "The Wine of Kings, the King of Wines," the property thus defends a concept of grand cru where the terroir, the work of people, and the preservation of life are inseparable.
The Wine
Harvest reception: Parcel selection in tank (grape variety, terroir, age, …)
Winery: 50% cement | 50% wood (temperature-controlled tanks)
Alcoholic fermentation: Inoculation | Fermentation temperature of 24°C to 26°C | Daily tasting of each tank
Maceration: 20 to 30 days at suitable temperature | Work of the lees under the marc during post-fermentation maceration
Pressing: 3 vertical presses | Barrel filling at the press | Tasting and selection of three press wines from the barrels
Malolactic fermentation: Concurrently with alcoholic fermentation through co-inoculation
Aging: 18 months in new barrels at 80%. French oak.
Tasting
Scores and Notes
95
Vinous
16/20
La RVF
17/20
Le Point
16/20
Jancis Robinson