Sarget De Gruaud Larose 2009
- Producer Chateau Gruaud Larose
-
Blend
54% Cabernet Sauvignon
7% Petit Verdot
13% Cabernet Franc
26% Merlot - Country France
- Region Bordeaux
- Appellation Saint-Julien
- UPC 0 15643 25214 3
Decanter
90pt
Tasting notes
Deep, red colour with purplish highlights. The nose is very ripe with aromas of black fruit, wild strawberries and black cherry. Overtones of lime-tree flowers combined with roasting. The mouth is rich, ample, powerful and spicy. A beautiful balance and a long finish.
Winery Technical Data
Climate 2009: Extremely severe winter, then mild weather in March. Beginning of spring particularly humid with violent storms in May. Early onset of summer. A very beautiful summer with hot days, but not scorching, few disturbances in July and beginning of August. In September/October: sun, heat and drought allowing to peacefully reach optimum ripeness.
Vineyard management: Integrated Pest Control (mechanical work, organic fertilisation), Weather Station (phytosanitary protection), Prophylaxis (thinning out the leaves, removal of excess buds and shoots, green harvest). Heightening of the trellis. Manual harvesting, selection on a belt in the vineyard and double sorting at the harvest reception.
Soil: Garonne gravel from the first quaternary, settled more than 600 000 years ago
Vineyard management: Integrated Pest Control (mechanical work, organic fertilisation), Weather Station (phytosanitary protection), Prophylaxis (thinning out the leaves, removal of excess buds and shoots, green harvest). Heightening of the trellis. Manual harvesting, selection on a belt in the vineyard and double sorting at the harvest reception.
Soil: Garonne gravel from the first quaternary, settled more than 600 000 years ago
Vinification
Harvest reception: Weighing of the crop. Plot selection in the tank (grape variety, terroir, age,...)
Tanks: 60 % cement | 40 % wood (thermo-regulated tanks)
Alcoholic fermentation: Yeast addition | Fermentation temperatures: 24°C - 29°C | Daily tasting of each tank
Pumping-over; 2 volumes a day during fermentation
Maceration: 20 - 26 days at adapted temperatures and according to the tasting
Runningnoff: According to tasting and analyses
Tanks: 60 % cement | 40 % wood (thermo-regulated tanks)
Alcoholic fermentation: Yeast addition | Fermentation temperatures: 24°C - 29°C | Daily tasting of each tank
Pumping-over; 2 volumes a day during fermentation
Maceration: 20 - 26 days at adapted temperatures and according to the tasting
Runningnoff: According to tasting and analyses
