Description

• Alcohol %: 12.5%
• Decant Time: 60 minutes
• Taste: blackcurrant, blackberry, liquorice, tobacco, cedar, spice, earth, fig, anise, leather, concentrated, savory
• Food Matching: Beef Wellington, Sirloin steak, Roast venison, Boeuf en croûte, Aged hard cheeses (e.g., Manchego)
• Grape Variety: Cabernet Sauvignon : 64%, Merlot : 24%, Cabernet Franc : 9%, Petit Verdot : 3%,

Tasting note

1982 年拉路斯（2級酒莊）的成酒厚實而細緻，香氣像一層層剝開：黑果醬、甘草、無花果乾、煙草與少許草本、礦物氣息交織。口感飽滿有重量，單寧仍具結構但已趨柔順，果味濃縮、餘韻悠長，能感受到皮革、咖啡與森林土壤的複雜層次。酒莊管理嚴謹：82 公頃的葡萄園坐落於古老的加龍砂礫層，平均樹齡高，全面依循有機與生物動力法栽培，人工採收並在田間與進廠時雙重篩選。釀造上採分地塊接收、50%木槽與50%水泥控溫發酵，加入酵母掌控發酵節奏，最後以法國細木紋橡木桶陳年18–24 個月（80% 新桶）。建議醒酒約一小時，搭配紅肉或風味濃郁的熟成起司最對味。

1982 Château Gruaud‑Larose, a 2ème Grand Cru Classé from Saint‑Julien, is a monument of concentration and pedigree. The nose unfolds layers of dark berry compote, liquorice, dried fig and cedar, with savory underbrush, tobacco leaf and a hint of anise. On the palate it is powerful and full-bodied yet refined: dense, silky-toothed tannins frame ripe, concentrated fruit and complex tertiary notes of cured meat, coffee and forest floor. Vineyard management is notable — 82 hectares on ancient Garonne gravel, old vine stocks and fully managed under organic and biodynamic principles with manual harvest and double sorting. Winemaking blends tradition and precision: plot selection at reception, thermoregulated tanks (50% wood/50% cement), controlled yeast fermentation and élevage of 18–24 months in fine-grain French oak (80% new). This vintage remains youthful and long-lived; decant about 60 minutes to open up aromas and soften the tannic grip. Serve with rich roast red meats, game or mature hard cheeses.

Winery

拉路斯是聖朱利安的經典酒莊、二級酒莊代表。整體約 82 公頃葡萄園，立基於古老的加龍砂礫地，近年積極轉向有機與生物動力栽培，重視土壤與樹齡的表現。釀造上保有傳統風格：以精細的法國橡木桶長期陳年，同時運用控溫槽與精準的地塊分割。酒莊重視田間細節與人工採收、雙重篩選，使每一瓶酒都兼具力量與陳年潛力，風格既厚實又有條理。

Château Gruaud‑Larose is a storied Saint‑Julien estate classified as a Deuxième Grand Cru. With about 82 hectares under vine and an emphasis on old vines and terroir expression, the property has moved toward organic and biodynamic viticulture in recent years. The cellar combines traditional élevage in fine-grain French oak with modern thermoregulated tanks and careful plot selection. Ownership under the Taillan Group has supported investment in vineyard health and meticulous harvest practices—manual picking, vineyard sorting and double reception at the winery—resulting in powerful, ageworthy wines.