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Gruaud Larose 2008

Subregion France > Bordeaux > Left Bank > St Julien
Grape VarietyCabernet Sauvignon/Merlot

View all vintages of this wine | View all wines by Ch√Ęteau Gruaud Larose


Tasting Notes

While the 2008 is not a blockbuster, it is a strong effort for the vintage. This dark plum/purple-hued wine reveals some background oak, licorice, earth, plum, black currant and cherry notes intertwined with a foresty/mossy component. Deep, polished and medium to full-bodied with sweet tannin, it builds incrementally on the palate. This impressive 2008 will benefit from 2-3 years of cellaring and should drink well for two decades.

Robert Parker, Wine Advocate (194), May 2011

A blend of 57% Cabernet Sauvignon, 34% Merlot and 9% Petit Verdot. Moderate intensity on the nose, black fruits, a touch of soot, tobacco and smoke. Good definition but needs to coalesce. The palate is medium-bodied, grainy tannins, nice weight and acidity. Fresh and as always, full of character. The finish has a touch of spice and cedar to it - more Cabernet than usual. This is a restrained but nicely focused Gruaud. Tasted April 2009.

Neal Martin, RobertParker.com, April 2009

Plummy and perfumed, with sweet spices and currants. Lovely subtle nose. Full- to medium-bodied, with fine tannins and lovely balance. Ripe and pretty fruit. Could get even better

James Suckling, WineSpectator.com, April 2009

Mid crimson with a pale rim. Very sweet for a St-Julien. Almost right bank ripeness. Sweet start. Not as classical as most St-Juliens. More forward and winning! Attractive drink for the medium term. Hint of chocolate even. Medium charge of tannins. Polished silky texture. Very beguiling.

Jancis Robinson MW, JancisRobinson.com, April 2009

While it is not the 2000 or 1990, the 2008 is the finest Gruaud Larose I have tasted in eight years. Not a blockbuster, it is more beefy and dense than other recent vintages, revealing notes of pine forest, smoke, herbs, licorice, black currants, and cedar. With high but ripe tannins, medium to full body, and a strong finish, it will benefit from 2-3 years of cellaring, and should keep for 20 years thereafter.

Robert Parker, RobertParker.com (182), April 2009
Please note that these tasting notes/scores are not intended to be exhaustive and in some cases they may not be the most recently published figures. However, we always do our best to add latest scores and reviews when these come to our attention. We advise customers who wish to purchase wines based simply on critical reviews to carry out further research into the latest reports.