Château Grand-Puy-Lacoste 2001

Characteristics and Tasting Notes of Château Grand-Puy-Lacoste 2001

Tasting Notes

Appearance
The colour reveals an intense, deep red, evolving into beautiful ruby nuances.

Nose
Powerful and particularly seductive, it exudes rich aromas of blackcurrant cream, cherry jam and black fruits. The whole is subtly enhanced by notes of liquorice and sweet spices.

Palate
The attack is refined, ripe and perfectly balanced. The structure rests on tannins that are both full-bodied and voluptuous. This wine, with its fleshy, delicate and masculine character, expresses the true typicity of its terroir with remarkable precision.

Food and Wine Pairing
This great wine will pair wonderfully with full-flavoured red meats such as rib of beef or entrecôte. It will also enhance a roast leg of lamb, dishes based on furred game, or a platter of matured cheeses such as an aged Comté or Beaufort.

Serving and Cellaring
It is recommended to serve this wine slightly below room temperature to preserve all its freshness. Although it reached its optimal drinking window between 2006 and 2014, it continues to offer a superb tasting experience with evolved tertiary notes.

A Pauillac Wine Combining Refinement and Balance

The Estate
Located in the renowned Bordeaux region, Château Grand-Puy-Lacoste was established in its current configuration in 1855, the year the building was constructed and the estate was classified. Now managed by François-Xavier Borie, this family-run estate fiercely preserves its independence. It rejects the logic of belonging to a group or an anonymous brand in favour of authentic transmission. This emblematic estate stands out for its consistent quality and deep respect for tradition.

The Vineyard
The estate spans 90 hectares, including 55 hectares of vines in production in a single block, a rare configuration in Pauillac. With an average age of 38 years, the vines are planted at a high density of 10,000 vines per hectare on gently rolling gravel mounds. This terroir consists of deep, coarse gravel. Cultivation follows an integrated pest management approach, with soil work carried out exclusively by mechanical means and harvesting done entirely by hand.

The Vintage
The harvest took place from 1 to 14 October 2001. This year is renowned for producing wines with a very classic profile, offering fine balance and remarkable freshness, less opulent than the previous vintage but with excellent structure.

Winemaking and Ageing
After harvesting, the grapes undergo a rigorous double sorting on a vibrating table, both before and after destemming. The winemaking process is characterised by a long maceration period of around three weeks. The wine is then aged for 16 to 18 months in fine-grained French oak barrels, 70% of which are new.

Grape Varieties
Cabernet Sauvignon (70%), Merlot (28%), Cabernet Franc (2%).