Chateau Gruaud Larose Saint-Julien Grand Cru Classe 2020
Chateau Gruaud Larose Saint-Julien Grand Cru Classe 2020
Château Gruaud Larose
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Gruaud Larose 2020
CHARACTERISTICS :
The end of the winter 2015 is rather dry but with fairly low temperatures. April is average when it comes to rainfall and temperatures.
The beginning of May is marked by heavy precipitation that fortunately stops around the second decade.
Then temperatures are pleasant and typical for the season. Flowering happens in the perfect conditions! July is hot and dry with heatpeaks accelerating the phenology. August is rather cool with rainy episodes. Early September, the weather is beautiful, but heavy rainfall around the 10th; then mild temperatures with intermittent rainfall.
The sanitary status is perfectly right until the end , enabling a perfectly ripe harvest.
AOC SAINT-JULIEN
Second cru classé en 1855
AREA UNDER VINES : 82 ha
SOIL : Garonne gravel from the first quaternary, settled more than 600 000 years ago
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VINEYARD MANAGEMENT |
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Integrated Pest Control (mechanical work, organic fertilisation), Weather |
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Station (phytosanitary protection), Prophylaxis (thinning out the leaves, |
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removal of excess buds and shoots, green harvest). Heightening of the |
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trellis. Manual harvesting, selection on a belt in the vineyard and double |
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sorting at the harvest reception. 100% of the surface is managed according |
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to the principles of Organic and Biodynamic Agriculture. |
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AREA UNDER VINES: 82 ha/203 acres |
GRAPE VARIETIES: |
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SOIL: |
Cabernet Sauvignon 61% |
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Garonne gravel from the first quaternary, |
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settled more than 600 000 years ago |
Merlot 29% |
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Cabernet Franc 7% |
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AVERAGE DENSITY: |
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10 000 à 8 500 vines per hectare |
Petit Verdot 3% |
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VINESTOCKS: 3 309 ; 101-14 Riparia |
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AVERAGE AGE OF STOCKS: 46 years old |
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VINIFICATION |
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Harvest reception Tanks Alcoholic fermentation Maceration Pressing Malolactic fermentation Ageing |
Double reception of harvest and weighing of the crop. Plot selection in the tank (grape variety, terroir, age, …) 50% wood | 50% cement (thermo-regulated tanks) Yeast addition | Fermentation temperatures: 24°C - 29°C | Daily tasting of each tank 20 - 30 days at adapted temperatures | Work on the lees in the grape-pomace during the maceration period after fermentation 3 vertical presses | Immediate transfer of the press wine into barrels | Tasting and selection of three press wines among the barrels Together with the alcoholic fermentation by co- inoculation 18 - 24 months in French, fine grain, oak barrels (80% new, the rest 1-2 years old) |
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