Winemaker and vineyard : Located in the heart of the Médoc, the terroir benefits from a microclimate particularly conducive to the expression of the vine. The nature of the soil limits the restitution of rainwater and the summer period, very hot and dry from July to September, is decisive for a good veraison, a good maturation and a satisfactory transfer between the root system and the grape. The soil is humus, clay, sand and pebbles forgotten by the river. The subsoil is red, yellow or blue clay, then sand and more rolled pebbles, those of the Pyrenean diluvium. The gravel prevents the earth from being a compact, asphyxiating, blind mass. The entire Ice Age is embodied in these mineral landscapes.

Tasting : Composed of 67% Cabernet Sauvignon, 24% Merlot and 9% Cabernet Franc, the 2018 Gruaud Larose has a medium to deep garnet-purple color. It comes barreling out of the glass with powerful scents of blackberry preserves, baked plums and crème de cassis plus hints of fruitcake, Indian spices and tobacco leaf. The medium to full-bodied palate offers bags of baked berries flavors and a chewy texture with just enough freshness, finishing spicy. Judging by the slightly rustic tannins and suggestions of dried berry characters, I'm guessing the heat and drought had an impact this year. This said, the wine is very well crafted and delicious right now, although a good 3-4 years in bottle should soften the tannins and bring out further nuances. robertparker.com (03.31.2021)

Service : Serve at room temperature (16-18°C) to accompany a duck breast with a pepper sauce.