|Classification||5ème Cru Classé|
Again (like Haut Batailley) quite a sweet oak overlay, the fruit is more discreet, and the whole more structured and tannic. Dry and quite serious underneath, it has a sweet, lightly spicy edge, good refreshing balance and is generous too. Good Cabernet fruit and spice, and good flow too. Rating: 91 L&S (Apr 2014)
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Pretty much ready to go now, it has the pencil lead and cassis of vintage Grand Puy Lacoste, but all softer-framed and shorter on the palate, wiith pale ruby around the edge of the glass, more evolved in colour than any of the others in this past decade. September 30 to October 11, 75% new oak. Drinking range: 2021 - 2042 Rating: 91 Jane Anson, www.janeanson.com (Oct 2021)
Lean but intense red fruits on the nose. This is medium-bodied but concentrated, but also showing some succulence and weight. Long and spicy finish. Drinking range: 2016 - 2024 Rating: 90 Stephen Brook, Decanter.com (Oct 2016)
Dark ruby. Perfumed aromas of blackcurrant and violet. Rich and sweet on the palate, offering juicy flavors of dark plum and blueberry. Finishes smooth and persistent, with a lingering note of cedar. Rating: 88-91 Ian d'Agata - Stephen Tanzer website (May 2014)
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 while 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 renaissance for the property.
Just a few kilometres 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.
Production is 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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