1994 Gruaud-Larose, St-Julien SKU #1014555

$69.99

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Professional Reviews

K&L Notes

A medium-bodied but firm expression of Gruaud-Larose, a rare Bordeaux known for including all the region's varietals. 1994 was a warm, sunny vintage bedeviled by rain during harvest. Consequently, many of the wines from the Médoc are dilute, or suffer from green or astringent tannins. The ’94 Gruaud Larose is an exception, displaying unexpected ripeness and weight. There is much to savor here: sweet black fruits and a hint of that cigar box character that I typically associate with Gruaud Larose. A strong effort for the vintage. Classified as a second growth in 1855, this is an often underrated property that seems to epitomize all that is good about St-Julien. (Jeff Garneau, K&L, 5/2016)

Staff Reviews

  • Gary Westby
    By: Gary Westby
    8/4/2014
    K&L Staff Member
    Cinnamon and I enjoyed this claret last night with a ribeye steak and potatoes. Cinnamon decided to be avant-garde on this occasion, and instead of peas or green beans served pan seared padron peppers. We put a touch of truffle salt on the steaks after cooking them, and the meal turned out very nicely. How did the Gruaud work? It was predictably great with the food. This 1994 has the poise and power of a great vintage at 20 years old, and seems to just be hitting its stride. It has a huge amount of pure, dark cassis fruit, integrated but very present tannins, and lots of electricity on the long, mineral laden finish. It took discipline for me not to hog the bottle, but it was too good not to share fairly with Cinnamon!
    Drink from 2014 to 2034
  • Jeff Garneau
    By: Jeff Garneau
    3/31/2012
    K&L Staff Member
    A good vintage that was spoiled somewhat by rain at harvest, the wines are a little lighter in body than they might have been otherwise but in all other respects are quite good. This 1994 Gruaud Larose offers a savory nose of leather and tobacco, tangy red currant notes and an enticing hint of mint. The perfect claret to accompany a nice beef roast or a Friday night ribeye.

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