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History
The exact origins of Chateau Gruaud-Larose are unknown, the first writings that attest to the existence of the chateau date back to 1742. However, the creation of the estate by the knight Joseph Stanislas Gruaud probably dates from 1725. By the 1750s, Mr Gruaud's property already occupied a good position in Abraham Lawton's brokerage register, prefiguring the 1855 classification. In 1757 the Knight Gruaud acquired an area for cultivation close to the present-day one. The property was then named 'Fonbedeau', although one frequently comes across the name of Gruaud. The Abbot Gruaud was a highly colourful character, renowned for his sense of humour and his eccentricity. Every year he hoisted the flag of the country in which he intended to sell his wine at the top of the chateau tower.Upon the death of the founder on September 6th, 1771, his only heir, Jean-Sebastien de Larose, became the owner of the Fonbedeau estate. It was not until 1791 that the name Larose appeared.On November 28th, 1795, the Knight of Larose died. Three children would now have to share this estate, which was already giving rise to greed. However, due to the inability of the descendants to reach an agreement on the subject, the only possible way was to auction the estate. Thus, the judgment of the Bordeaux court of appeal ordered that the jointly owned property should be divided. The auction by order of the court took place on December 21st, 1812. At the legal auction held in 1812, the Bordeaux merchants Balguerie, Sarget and Co. purchased the chateau for a ridiculous sum. On this occasion, the chateau officially acquired the name of Gruaud Larose. The motto 'king of wines, wine of kings' was then thought up by Baron Sarget. The new proprietors soon separated, thus rendering the division of the property inevitable. After long negotiations, The division of chateau was in 1846, the vineyards and buildings were divided between the Sagret de la Fontaine family, on the one hand, and Mesdames Bethmann and de Boisgerard, on the other. The plots were split in half, as were the buildings (boundary stones bear witness to this!). This is how it came to pass that two wines were marketed, under the names of Gruaud Larose Sarget and Gruaud Larose Bethmann.Oidium, or powdery mildew, which descended upon the Medoc vineyards between 1852 and 1860, caused the yield of chateau Gruaud-Larose to drop drastically. In order to combat this blight, the sulphuring technique was adopted throughout the estates. After a century of excellence, the 1855 classification confirmed the position of the chateau among the greatest. It was officially raised to the rank of second cru classe. For over one hundred years the chateau had been referred to regularly as one of the best. From the 18th century, Abraham Lawton or even Thomas Jefferson mentioned the very good position held by the 'Old Gruaud Wines' among their illustrious neighbours. With the oidium blight finally under control, in the decade 1861-1870, the production of the Medoc chateaux again increased. The two Gruaud Larose estates were thus able to take advantage of high wine prices and a wine production of excellent quality.In 1874, phylloxera, an insect that destroys the vine, again endangered the Medoc vineyards. The owners were powerless to fight this blight and from 1895were obliged to substitute the diseased vines with more resistant American plants, used as stock for graft. From 1878, mildew, another vine disease, caused immense damage to bunches of grapes and leaves, inevitably affecting the quality of the harvest. The year 1890 marked the beginning of a long crisis for the Medoc vineyard. Prices fell drastically. Between 1898 and 1910, 24 cru classed Medoc wines, the financial situation of which had become dramatic, were sold for very modest sums. In order to guarantee a minimum income, the large chateaux sold their harvest in advance by the subscription technique. Gruaud-Larose Sarget regained its 'freedom' in 1916, and Gruaud Larose Bethmann in 1919. In 1917, Desire Cordier, a wine merchant from the East of France purchased the Gruaud-Larose Sarget chateau. The estate then weakened but the family invested throughout the Bordeaux vineyard and thus bought the Chateaux Fanning Lafontaine in Les Graves, Lafaurie-Peyraguey in Le Sauternais, Talbot in Saint-Julien And Meyney in Saint-Estephe. In 1935 Desire Cordier bought Gruaud Larose Bethmann and in this way reconstituted the initial estate of the founder, Abbot Gruaud. 1940 was the year in which Desire Cordier died. Paul and Henri Lemaire then took on the management of the estate, until Jean Cordier, Desire’s grandson, was appointed manager in 1947. As soon as he took up his post, Jean Cordier began to modernise the management of the chateau, increase its reputation and renew most of the vineyards. Having been extended, rejuvenated and renewed, the estate was to produce more abundant harvests. This was due, in particular, to the planting of cabernet sauvignon as the majority variety. The 1961 vintage was exceptional and was followed by the equally renowned vintages of 1962, 1966, and 1970.A great wine cannot be produced without a solid technical team. From the 70s the current technical team began to be established: the first team members were Georges Pauli, technical manager of the chateau, Philippe Carmagnac, cellar master, and Patrick Frederic, agricultural manager. This team was largely responsible for the exceptional series of great vintages of the decade of the 80s: 1978, 1982, 1983, 1985, 1986, and 1989. The 80s brought about a change in the ways of negotiating large markets. The contribution of overseas capital became indispensable. In 1983, the Suez group invested in the Cordier company through its subsidiary, thus endowing the family enterprise with international stature. The group Alcatel Alsthom purchased the chateau in 1993 and decided to undertake the renovation of the property. Its aim was to provide Gruaud Larose with the means required for the estate to perfect the great wine of Saint-Julien. Among other things, the chateau was completely restored and the green spaces were redesigned. The wine storehouses were extended and some of the vats were reconstructed in wood. The group also made a technological device that was unique in Medoc available to the technical team. The reception of grape harvests and the vats were monitored by a computer system. An oenological laboratory, a weather station and a wastewater treatment plant were installed inside the property compound.In 1997, the Merlaut family purchased the property and followed the policy established by their predecessor at the beginning of the 90s: to produce world-class wine, while at the same time respecting tradition and the environment.
Nowadays’ owner: Jean Merlaut
Technique Information
Location: Chateau Gruaud Larose is inland from Chateau Ducru-Beaucaillou, Beychevelle, and Branaire-Ducru, in the commune of St. Julien.
Appellation: Saint Julien
Neighboring Chateau: Chateau Ducru Beaucaillou(Second Growth 1855 Saint Julien)
Chateau Lagrange(Third Growth 1855 Saint Julien)
Chateau Branaire-Ducru(Fourth Growth 1855 Saint Julien)
Chateau Beychevelle(Fourth Growth 1855 Saint Julien)
Acreage: 82 hectares
Soil: Quaternary Garonne gravel
Grape Varieties: 57% Cabernet Sauvignon, 30% Merlot, 8% Cabernet Franc, 3% Petit Verdot and 2% Malbec.
Average age of vines: around 45 years of age
Cultivation density: 10,000 vines/ha
Viticulture: At Gruaud-Larose, the vineyards are ploughed four times a year. All through the year a team of thirty vineyard workers tends the vines by hand. It uses the 'sexual confusion' method to combat the tiny Eudemis butterfly, whose larvae, known as grape worm. The technical team is currently developing compost made from manure combined with the residue from the grapes after pressing and vine clippings. This completely natural fertiliser should be able to reactivate the micro-organisms necessary for healthy soil.
Winemaking: The wine-making process takes between 25 and 35 days. Alcoholic fermentation is activated immediately by the natural yeasts present on the grapes. Malolactic fermentation is carried out separately for each grape variety, with 50% in new barrels. The grand vin of Gruaud-Larose is matured in barrels (of which 40% are new) for 16 to 18 months, and the Sarget de Gruaud-Larose is matured for 14 months. Fining and filtration take place before bottling, and are adapted to the characteristics of each vintage.
Yield: around 50hl/ha
Brand: Chateau Gruaud-Larose(First Wine)(A.O.C. Saint-Julien)
Sarget de Gruaud-Larose(Second Wine)(A.O.C. Saint-Julien)
Larose de Gruaud(Third Wine)(A.O.C. Saint-Julien)
Annually production: The Chateau produces about 500,000 bottles every year, of which between 40 and 60% will be the first wine, depending on the vintage.
Character:
Chateau Gruaud-Larose(First Wine): the wines of Gruaud-Larose are characterised by a very beautiful, strong, intense red colour. There is also an intense bouquet, in which the aromas of the five grape varieties mingle elegantly with delicate notes of undergrowth. In the mouth there is good structure with smooth, plentiful tannins, and considerable volume. Gruaud-Larose is thus a wine characterised by its power and distinctiveness.
Sarget de Gruaud-Larose(Second Wine): Sarget de Gruaud-Larose, the wine expresses its originality through a deep, sparkling red colour, a fine and delicate nose full of fruit and autumnal scents, a delicious rich finish with plenty of non-aggressive tannins. Sarget de Gruaud- Larose distinguishes itself with its finesse and voluptuousness.
Best vintages: 1961, 1962, 1966, 1970,1978, 1982, 1985, 1986, 1989, 1990，2000, 2003, 2005
Awards: Chateau Gruaud Larose was classified as Second Growth in 1855.
Website: www.gruaud-larose.com
Serving Suggestion
Cellar Humidity and Temperature: 75-85%, 15 ℃
Serving Temperature: 17-19 °C. Decant the wine thirty to forty minutes before drinking
Optimal drinking and aging potential: 5-10 years
Food match:
Lamb, Game, Ham, Rabbit in mustard sauce; it can also serve to cheese, such as Edam, Gouda. An excellent complement to pork, duck and lamb.
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