A mature and classic Saint-Julien, the 1999 Gruaud Larose offers ripe blackcurrant and cherry alongside cedar, tobacco, leather, earth and subtle coffee notes. The palate is medium-bodied and dense with velvety tannins, savoury depth and a long, polished finish. It is drinking well now, with the Cabernet-led structure and tertiary character giving it an elegant mature profile.

The Wine Advocate | RP 86
Published: Mar 1, 2022
Drink: 2005-2025

Offering up aromas of weedy blackcurrant fruit mingled with notions of cigar box and grilled meats that reveal plenty of Brettanomyces, the 1999 Gruaud Larose is a medium-bodied, rather lean and meager wine that illustrates the extent of this estate's decline in the 1990s. 

Jancis Robinson | JR 17
Published: Jun 25, 2009
Drink: 2009-2020

Rather luscious nose and thick and dense. Lots of fruit. Still quite dry finish. Muscular. Trying to punch at top vintage weight. Medium body – a real success and very good value. Jancis Robinson

Technical Specs

Alcohol: 12.5%
Closure: Natural Cork
Harvest: 1999
Oak: 16–18 months in French fine-grain oak, approximately 30% renewed annually
Varietals: 61% Cabernet Sauvignon, 31% Merlot, 7.5% Cabernet Franc, 3% Petit Verdot, 1.5% Malbec
Vineyard Area: 82 ha
Average Vine Age: 46 years
Planting Density: 8,500–10,000 vines/ha
Harvest: Hand-picked with selection in the vineyard and double sorting at reception
Vinification: 40% wood and 60% temperature-controlled cement tanks; fermentation at 31–33°C; 21–35 days maceration
Region: Saint-Julien, Bordeaux
Classification: 2nd Grand Cru Classé 1855

Serving Temperature: 16–18°C
Decanting: 30–45 minutes, mainly to remove sediment
Food Pairing: Roast beef, lamb, venison, duck, braised beef, mushrooms, truffle and mature hard cheeses