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Chateau Grand-Puy-Lacoste, Pauillac, 2001

Red Wine from Bordeaux, France
$149.99
Taxes and shipping calculated at checkout.

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If you want to know what Pauillac is supposed to taste like, start here: the estate itself calls the 2001 Grand-Puy-Lacoste "a very typical Pauillac" and a beautiful expression of its terroir. That terroir is very deep, coarse gravel on the Grand-Puy plateau, which rises just west of the village of Pauillac on the left bank of the Gironde. All the vines sit in a single block around the château. The 2001 is 70% Cabernet Sauvignon, 28% Merlot and 2% Cabernet Franc, picked between 1 and 14 October. The Borie family has run the estate since 1978, when Raymond Dupin chose Jean-Eugène Borie as its buyer. Jean-Eugène handed it to his son François-Xavier, whose job was to wake a "sleeping beauty." He planted where needed, improved the drainage and changed the trellising, and he and Marie-Hélène Borie restored the château. One bit of trivia we love: unusually among the 1855 classified growths, GPL's plots still match the land register of that era. This is serious, classic Pauillac without the trophy-label pretension, and a back-vintage bottle worth seeking out.

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More about Chateau Grand-Puy-Lacoste

Classic Pauillac at its best. The Borie family (of Ducru-Beaucaillou) has run this fifth growth since 1978, with François-Xavier Borie at the helm. Deep gravel over limestone, a high share of Cabernet Sauvignon (often above 80%) and a traditional approach give full-bodied, tannic wines meant for the cellar that taste unmistakably of place. Outperforming its classification for years.

See all Chateau Grand-Puy-Lacoste wines

Wine Details

  • Grape Variety

    Cabernet Sauvignon , Merlot , Other Regional Grapes , Red Blend

  • Vintage

    2001

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast leg of lamb with rosemary and garlic, prime rib, or venison loin with a red wine reduction. Also good with a wild mushroom ragout or a wedge of aged Comté.

Tasting Profile

When young, it was deep ruby, with aromas of blackcurrant, cherry jam, black fruit, liquorice and spice. Full-bodied, with spice and black fruit on the palate and ripe, plush tannins in good balance. Very long finish.

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