Grand Vin

Beef, Lamb, Poultry, Game (deer, venison)

18 months in French, fine grain, oak barrels (95% new, the rest 1-2 years old)

Harvest reception: Double reception of harvest and weighing of the crop. Plot selection in the tank (grape variety, terroir, age, …). 100% wood (thermo-regulated tanks). Fermentation temperatures: 24°C - 26°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.

Chevalier de Gruard and Chevalier de La Rose owned this 70 hectare estate in Saint-Julien in the mid 18th century. Their two names were first associated on a label in 1781. Due to inheritance problems the estate was divided in two until 1935 when Désiré Cordier who had already bought a part in the early 1900s restored the domain to its original size. Since the 1980s Gruard Larose has been held by groups of institutional investors before coming into the hands of the Merlant family in 1997. The vines are in a single block on a rise consisting of deep red gravel. Georges Pauli and his team have been responsible for winegrowing since 1970. Due to their expert care Gruard Larose's soil is able to express its full potential. The wine is more than ever worthy of its Second Growth status in the 1855 classification.