2012 5ème Cru Classé Pauillac

Colour Red
Origin France, Bordeaux
Sub-district Haut Médoc
Village Pauillac
Classification 5ème Cru Classé
ABV 13.5%

Lively, spicy, this really has freshness. Good crunch of Cabernet fruit. Dries a little, but overall impression is of black density combined with very likeable focus, volume and lively buzz, the fruit clinging well on the finish. Rating: 92-92 L&S (Apr 2013)

*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.

Always a favorite among consumers, Xavier Borie’s is a fifth-growth Pauillac that consistently performs at a much higher level. The 2012 Grand-Puy-Lacoste has the classic, tell-tale crème de cassis as well as some bluer fruits and floral notes. Medium-bodied, its ripe tannin, beautiful fruit and low acidity give it an up-front appeal. There’s no harm in drinking it now or cellaring it for another 12-15+ years. Drinking range: 2015 - 2030 Rating: 91-91 Robert Parker, The Wine Advocate, (Apr 2015)

The nose has the freshness of cherry with behind lots of blackcurrant. Sweet fruit gives richness and suppleness on the palate the black fruits underpinned by liquorice and coffee beans. Bramble freshness gives a lighter more elegant feel to the finish. 2020-35 Rating: 92-96 Derek Smedley MW, (Dec 2013)

The Grand Puy Lacoste 2012 is a blend of 76% Cabernet Sauvignon and 24% Merlot picked between 3rd and 16th October at 36hl/ha and matured in 75% new oak. The aromatics are reticent at first, demand coaxing from the glass. It reluctantly offers blackberry, small dark cherries and a fragrant seaweed scent. The palate is medium-bodied with firm, grainy tannins that appear fully ripe. There is a very attractive symmetry to this wine, wonderful focus with a fresh, refined finish that is not powerful like the 2009 or 2010, but offers a pleasant salty tang. This is a well crafted wine for the vintage. Rating: 92-94 Neal Martin, (May 2013)

Edgy blackcurrant aromas. Dense and, for the first time, this wine seems a little lacking in freshness. Almost as though it had been deacidified! Perhaps this was not a good sample as this property usually over-delivers. 2018 - 2030. Rating: 16 Jancis Robinson MW OBE - (Apr 2013)

GPL is one of those châteaux that delights its followers year after year without ever getting the recognition it deserves from American critics. This is typical of the style, with the emphasis on grace and balance, chiseled acidity, medium-weight tannins, pure cassis fruit and a nuanced, sweet finish. Drink: 2020-35 Rating: 94 Tim Atkin MW, (Apr 2013)

Superb colour, all the density of cassis/graphite fruit of a true Pauillac and lots of depth, elegance and class for an assured future. Drink: 2017 - 2035 Rating: 17.75 Steven Spurrier (Apr 2013)

More feminine than usual with exquisite perfume and tender, multi-layered fruit. Ultra-classy and fine. Rating: 18 Matthew Jukes (Apr 2013)

Racy, taut and mineral-driven, with iron coating the red currant and violet notes. Delivers a long, sleek finish. Rating: 89-92 James Molesworth, The Wine Spectator (Apr 2013)

Château Grand Puy Lacoste

Pauillac Cinquième cru 1855 If there's an estate that can rival Lynch Bages for the crown of most over-performing 5th Growth, it would be Grand-Puy-Lacoste. The "Grand Puy" is the low gravelly hill on which the vineyards sit. In 1750 a portion were sold to Pierre Ducasse and became, obviously, Château Grand Puy Ducasse whilst the rest, after a couple of name changes owing to inheritance by daughters, became Château Grand Puy Lacoste. The Borie family bought into Grand Puy Lacoste in 1978 and began quite a rennaissance for the property. Situated a few kilometers from the town of Pauillac, the vineyards of Chateau Grand-Puy-Lacoste total roughly 36 hectares (90 acres) with Cabernet Sauvignon making up 75% of the total plantings and the rest belonging to Merlot (20%) and Cabernet Franc (5%). Typical of the region, the vineyard consists of a deep gravel top soil on a limestone base. They are producing about 12,000 cases of wine in an average year. Fermentation takes place in temperature controlled stainless steel tanks, and then the wines are placed into oak barrels (50% new) for 18 months of aging.

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