Description

• Alcohol %: 12.9%
• Decant Time: 45 minutes
• Taste: blackcurrant (cassis), dark plum, leather, tobacco, smoke, damp earth, tapenade, licorice, spice, fresh acidity, ripe tannins, long finish
• Food Matching: Beef Wellington, Sirloin steak, Boeuf en croûte, Roast venison, Manchego cheese
• Grape Variety: Cabernet Sauvignon : 57%, Merlot : 31%, Cabernet Franc : 7%, Petit Verdot : 3%, Malbec : 1%,

Tasting note

品飲筆記：1999 年的拉路斯呈現成熟又鮮明的風貌，杯中躍出黑果與深李子的果香，逐步被皮革、煙燻與香草泥土調子包裹，還有淡淡橄欖醬（tapenade）式的鹹香。口感屬中等酒體，酸度清爽帶動節奏，單寧圓潤成熟但仍有骨架，尾韻悠長且略帶香料與礦物感。 酒莊與田間管理：拉路斯為 1855 年列級名莊，葡萄園面積約 82 公頃，坐落於古老的加龍河礫石土壤，平均樹齡約 46 年。莊園強調整合性病害管理與生態栽培，所有園地依有機與生物動力原則管理，採人工採收並在園內與入廠時雙重篩選，追求果實純淨與均衡成熟。 釀造小記：依園段分箱發酵，使用 60% 恆溫水泥槽搭配 40% 木槽，加入專用酵母以掌控發酵。之後於法國細紋橡木桶陳釀 16–18 個月（中度烘烤，桶齡更新率約 30%），讓果味與香辛料、木質結構達成平衡。建議醒酒 30–60 分鐘（推薦約 45 分鐘），服用溫度 16–18°C。 搭配建議：最合拍的是紅肉料理與厚重風味起司，例如牛菲力、牛排、烤鹿肉、酥皮牛肉等，也可配蘑菇類或香料濃郁的醬汁料理。

Tasting Note: A poised Saint-Julien from a warm, late-summer 1999 vintage — fragrant and layered. Aromas of blackcurrant and dark plum are woven with saddle leather, tobacco, smoked herbs and a tapenade-like savoury note. On the palate it is medium-bodied with fresh acidity, ripe but moderate tannins and a long, slightly smoky finish that keeps evolving in the glass. Producer & Vineyard: Chateau Gruaud-Larose, a 2ème Grand Cru Classé estate in Saint-Julien, farms roughly 82 ha on ancient Garonne gravel. Vines average c.46 years old and the property practices integrated viticulture; the estate reports organic and biodynamic management across its surface. Manual harvesting with careful sorting ensures high-quality fruit into the cellar. Winemaking & Ageing: Grapes are received and selected by parcel; fermentation takes place in a mix of thermoregulated cement (60%) and 40% wood tanks with selected yeasts. The wine matured 16–18 months in fine-grain French oak (medium toast), with barrel renewal around 30% to preserve primary fruit while adding structure and spice. Closure: cork. Cellaring & Service: Drinking window extends broadly; this bottle shows mature tertiary notes but remains vibrant. Decant about 30–60 minutes (we recommend ~45 minutes) to settle any sediment and allow aromas to open. Serve at 16–18°C. Pairing: Classic red‑meat matches — beef Wellington, roasted sirloin, game like venison — and aged hard cheeses such as Manchego. Also excellent with dishes featuring earthy mushrooms and peppered jus.

Winery

拉路斯酒莊是聖朱利安的經典列級名莊（2ème）。園區約 82 公頃，生長於加龍河礫石層，藤齡偏高（平均約 46 年）。酒莊重視田間管理與果實品質，採人工採收並於園內與入廠時嚴格篩選，目前以整合性病害管理並導入有機／生物動力理念。釀造上以分地塊發酵、部分木槽與水泥槽混合控制溫度，最後於法國橡木桶陳釀 16–18 個月，使酒體既有果味又帶礦物與香辛層次。

Chateau Gruaud-Larose — a historic 2ème Grand Cru Classé of Saint-Julien. The estate covers c.82 hectares on Garonne gravel, with mature vines (avg. ~46 years). Under integrated/viticultural and increasingly organic/biodynamic practices, the château emphasizes manual harvest, meticulous sorting and traditional élevage in French oak (16–18 months). Owner: Taillan Group. Signature style: structured, saline-gravelly Saint-Julien with ripe dark fruit, savoury complexity and long ageing potential.