Chateau Gruaud Larose has a shorter history than most of its neighbors. The estate began in 1725, when Joseph Stanislas Gruaud purchased a property called Fond-Bedeau. Two other members of the Gruaud family, a priest and a magistrate, eventually joined forces and combined their property to increase the size of the estate to 116 hectares. Te Magistrate died in 1778 and the property was deeded to Joseph Sebastian de la Rose, who renamed the property Gruaud Larose. In 1812, the Larose family was forced to sell the estate to pay their debts. 3 partners purchased the property together but 1 died shortly after and his shares were divide between the other 2. Shortly after the 1855 classification, the property was divided, one estate was called Gruaud Larose Sarget and the other was Gruaud Larose Faure. The Sarget property constructed the Chateau in 1875. The Cordier group purchased the Sarget portion in 1917 and the Faure portion in 1935. The estate was complete again under the Cordier ownership. In 1997 Jacques Merlaut purchased the estate. Jean Merlaut currently owns the property. Freshness and brightness with just a hint of herb to the currant and floral undertones. Medium body, fine tannins and a flavorful finish. 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.
