2012 Chateau Gruaud LaroseBlend from France
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"Harvest reception: Double reception of harvest and weighing of the crops. Plot selection in the tank (grape variety, terroir, age,...). Tanks: 40% wood; 60% cement (thermo reg...
"Harvest reception: Double reception of harvest and weighing of the crops. Plot selection in the tank (grape variety, terroir, age,...). Tanks: 40% wood; 60% cement (thermo regulated tanks). Alcoholic fermentation: Yeast addition; fermentation temperature: 24°C-29°C; daily testing each tank. Pumping over: 1 volume fractioned into 3 every day during the fermentation phase until a density of 1020. Maceration: 20-30 days at adapted temperatures; works on the lees in the grape pomace during the maceration period after fermentation. Running of: According to tasting and analyses. Pressing: 3 vertical presses; immediate transfer of the press wine into barrels; tasting and selection of three press wines among the barrels. Malolactic fermentation: together with the alcoholic fermentation by co-inoculation. Ageing: 18-24 months in French, fine grain, oak barrels (40% new, the rest 1-2 year old)." -Winery
|Varietal(s)||Cabernet Sauvignon, Merlot, Petit Verdot|
|Taste||currant, blackberry, cherry, bell pepper, olive, asparagus, spice, ginger, oak, vanilla, black cherry, plum, smoke, toast, tar, lead, cedar, molasses and dark fruit|
|Nose||currant, blackberry, cherry, cedar, cigar box, violet, rose, truffle, earth, coffee, leather, mocha, vanilla and tobacco|