Château Gruaud Larose Saint Julien 2014 750ml - Liquors Inc.
Château Gruaud Larose Saint Julien 2014 750ml
SKU: 31330

Château Gruaud Larose Saint Julien 2014

  • ws92
  • we92
  • jd90
  • wa90

750ml
$94.99
Save $30.00 (31%)
$64.99

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The colour shows intense ruby highlights. The nose reveals red fruity notes like cherry, but also delicious notes of almond paste and flowers like jasmine. The fleshy mouth is sustained by fine, silky tannins that lead to great length. The finish is aromatic, fresh and tasty.
Wine Spectator
  • ws92

Shows a perfumy hint, with black tea and singed allspice notes out front, followed by a core of steeped plum and blackberry fruit. Light anise and apple wood details fill in on the finish. Supple yet well-packed. Best from 2020 through 2030. 12,833 cases made.

James Molesworth, March 31, 2017
Wine Enthusiast
  • we92

The wine is all about fruit and balanced tannins. It is juicy, so drinkable now, although with enough structure to promise good aging. Perfumed black-currant fruits show strongly. The wine shows how this chateau continues to perform reliably. Drink from 2020.

Roger Voss, February 1, 2017
Jeb Dunnuck
  • jd90

While I wasn't able to taste the 2015, the 2014 Graud Larose is an attractive, classically styled Saint-Julien that has ripe currant fruits as well as lots of herbal/tobacco undertones, cedary spice, and earthy aromas and flavors. It's medium-bodied, concentrated, and texture, with a chewy, rustic, endearing style. I like its balance and this old-school beauty will keep for at least 15-20 years.

November 30, 2017
Wine Advocate
  • wa90

The 2014 Gruaud Larose has a light and airy bouquet at first, one that gathers depth with aeration. It is a little conservative at the moment, dusky black fruit mixed with sage and cedar. The palate is medium-bodied with grippy, slightly angular tannin. It is certainly fresh in the mouth, although it feels a tad pinched towards the finish; therefore, afford this 4-5 years in bottle to develop more substance and ambition.

Neal Martin, March 31, 2017