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Chateau Gruaud Larose 2010 (Coming Soon)
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Chateau Gruaud Larose 2010 (Coming Soon)

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Chateau Gruaud Larose 2010 (Coming Soon)
Product Details
Brand: Château Gruaud-Larose

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Winery: Château Gruaud-Larose

Country / Region: France / Bordeaux, Saint-Julien

Date Winery was established: 1778

Alcohol / Volume: 13% / 750mL

Grape Variety: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec

First Vintage Released: 1825

Ratings: 91 pts Wine Enthusiast

Good to know: Château Gruaud Larose is a wine estate in the Saint-Julien appellation of the Médoc, ranked as a second growth in the 1855 Bordeaux Classification. It is widely regarded as a classic Saint-Julien wine, and is known for its sensible pricing.

The property was formed from three merged estates in 1757 by Joseph Gruaud. He left the property to a Monsieur de Larose in 1771. From 1865, the property was split into separate estates as a result of inheritance, but was reunited in 1935. It was bought by the current owners, the Merlaut family, in 1997. Their Groupe Taillan owns numerous other Bordeaux properties, including Haut-Bages Libéral in Pauillac, Chasse-Spleen in Moulis, and a share in Osoyoos Larose in Canada.

A benchmark expression of Saint-Julien’s classic elegance, the 2010 Château Gruaud Larose stands as a triumphant 2nd Growth Grand Cru Classé from one of Bordeaux’s most legendary modern vintages. Defined by a stellar growing season that delivered both lush maturity and striking freshness, this Cabernet Sauvignon-dominant blend opens with a brooding, sophisticated nose of warm cassis, blackberry compote, cedar box, unsmoked cigars, and graphite. On the palate, it reveals a muscular yet refined architecture, layering dense dark fruit and savory earth tones over a foundation of firm, velvety tannins and driving acidity built for remarkable longevity. Powerful, complex, and entering a gorgeous drinking window, this classic Left Bank red is a masterclass in balance, making it an extraordinary partner for roast leg of lamb, dry-aged ribeye, braised venison, or aged hard cheeses like Comté and Manchego.

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