TN: 1982 Gruaud-Larose


Spurred by John Taverner's note today, and by the happy coincidence of our celebrating our 18th wedding anniversary today, we opened a bottle of the '82 Gruaud-Larose with a dinner of broiled rack of lamb with fingerling potatoes. As I mentioned in John's thread, the provenance of this bottle was as iffy as it gets in our household: Jean had given it to me for my 27th birthday in 1986, and it had sat in my apartment on Manhattan for 2 years before traveling West to Berkeley in a rented truck, sitting in our crawlspace in Berkeley for 18 months, before being flown to Indiana, where it has slumbered since.
1982 Ch. Gruaud-Larose color: ruby red with a light hint of brick at the edges nose: initially, the "Cordier funk", later giving way to pencil lead, berry fruit, and herbs palate: medium body, meaty, herbal, minerals, pencil lead, solid core of fruit, good balanced acidity and a rich finish
As John T. mentioned, the tannins in this wine are gone: it is as smooth and supple as one could hope. Also noteworthy, though, in this era of blockbuster claret, is the incredible sense of balance that this wine displays: it is big but graceful. It went splendidly with the simple lamb preparation and didn't change noticeably over the course of a 1 1/2 hour dinner. IMO, no hurry to drink this up, but I also don't see it getting any better. OTOH, if your G-L has been stored at a constant 50 F/10 C since purchase, YMMV.
Mark Lipton
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Reply to
Mark Lipton

. IMO, no hurry to drink this up, but I also don't see it
Mark, congrats and the 82 GL is a wonderful wine. Perhaps I was too hard in saying its on the slide, " will not improve " is what I should have said.
Had my 60th bash y'day so feeling a little jaded today, had 35 friends and family to Sunday lunch at the local restaurant, house fizz, NZ SB with asparagus and a OZ cab with the beef.
It is my true 60th birthday today, we still do not know what to do, having been working hard for y'day.
I have 96 Dom in the fridge and 88 Mouton ready to go, but after a round of golf and lazy lunch, may end up with a beer!!!
John T
Reply to
John T

I meant to reply to John's note yesterday. The bottle I had 2 years ago was very nice but I thought could improve (it was decanted several hours before dinner, got better through meal). I think John Belden who brought it does have quite cold storage. Of course, both bottles and tastes have lots of room for variance!
Reply to
DaleW

50
in
of
Happy Birthday!
Reply to
DaleW

Is the "Cordier funk" the initial barnyard or is a "bretty" wet dog thing? I recently posted notes on a 1990 G-L that I noted had a bit of funk but I didn't think of it as being indicative of Cordier. I've always found their wines to be a bit heavyon the barnyard though.
Reply to
Bi!!

Hmmm... Since Cordier sold off G-L back in 1983, I don't think you can blame any off smells in the '90 G-L on Cordier. To me, "Cordier funk" refers to an animal/barnyard quality that might be a touch of Brett. I can't say that "wet dog" fills the bill, but maybe I just haven't smelled enough wet dogs...
Mark Lipton
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alt.food.wine FAQ:  http://winefaq.hostexcellence.com
Reply to
Mark Lipton

FWIW, it appears that G-L wasn't sold until 1993 or maybe I'm mis- reading the history of G-L. They did have an injection of foreign capital in 1983 from the Suez Group though.
Reply to
Bi!!

In article , Mark Lipton wrote:
What a great example of the resiliency of wine. Too much is made over perfect storage and preservation. Many well made wines can survive much of what you throw at them.
Reply to
Lawrence Leichtman

Well, it helps when you're dealing with a bruiser of a wine like the '82 G-L. Also, to put it all into perspective: the wine likely never experienced a temperature that exceeded 75 F, though it probably spent a good deal of time above 70 F.
Mark Lipton
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alt.food.wine FAQ:  http://winefaq.hostexcellence.com
Reply to
Mark Lipton

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