1982 | Chateau Gruaud Larose | Chateau Gruaud Larose damaged label (Magnum)

Bright red with a pale rim. The still-closed nose reluctantly releases aromas of red cherry, sweet spices, aromatic herbs and coffee. Dense, rich and fleshy, with ripe red cherry, tobacco and forest floor flavors given shape by harmonious acidity and smooth tannins.

Reviews:

• Wine Advocate: A massive wine that is clearly of first-growth quality in this vintage, the 1982 Gruaud Larose remains a youngster. A broodingly dense, thick, unctuously textured, inky/plum/garnet/purple color offers up scents of beef blood, steak tartare, cassis, herbs, tobacco, and underbrush. One of the most concentrated wines of the vintage (as well as one of the most concentrated Bordeaux’s I have ever tasted), it is a huge, full-bodied, weighty, rich wine whose tannins are getting silkier and silkier. It appears set for another 30-40 years of life. This behemoth is a singularly profound example of Gruaud Larose that continues to justify its legendary status.

• James Suckling: One of the best wines ever made at this estate. Dense ruby color with a slight amber edge. Intense grape, berry and raspberry aromas. Full-bodied, with loads of velvety tannins and a long, ripe fruit and mineral aftertaste.

Producer Information

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. Most releases need 10 to 15 years to be appreciated at their best. The vineyard is situated southwest of the village of Beychevelle, on gravel banks sloping towards le Marais de Beychevelle, a marsh that separates Saint-Julien from the vineyards of the central Médoc. The soil is a mix of gravel, pebbles, sand, clay and humus over a subsoil of different clays, sand and pebbles. A total of 82 hectares (203 acres) are planted – 60 percent of vines are Cabernet Sauvignon, with 30 percent Merlot, 7 percent Cabernet Franc and 3 percent Petit Verdot. The proportion of Cabernet Sauvignon has risen in recent decades and there are plans to increase this to around 70 percent over coming years. In the winery, grapes are fermented in large wooden vats before aging in barrel for 18 months.

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