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Scores are consistently high for Gruaud Larose 2015.

WE95 writes, 'The ripe fruit that is a hallmark of this vintage at th

is estate has been maintained along with solid tannins and richness. This has both tannins and concentration, although the fruit is the main thing, making a wine that will develop relatively quickly. Edited. A similar view is expressed by JS95, who says, 'Concentrated and elegant with a great harmony of dry tannins and ripeness (but no hint of overripeness), this has a long finish with a lot of drive and enormous freshness. You could drink this now with red meat, but it has decades ahead. Also, TA95, who continues, 'Gone are the bad old days of farmyard aromas and flavours, to be replaced by something that is classic, yet modern at the same time. Polished and well-defined, this carries its 100% new oak with ease, such is the structure and depth of the wine. Drink: 2022-32. Edited.

Also, a whopping 97+ from Lisa Perrotti-Brown, MW, who writes, 'Gruaud Larose 2015 is medium to deep garnet in colour. It leaps out of the glass with notes of crushed black cherries, blackcurrant pastilles, juicy blackberries, and suggestions of violets, camphor, and black truffles. The medium-bodied palate is fantastically elegant and intense, with fine-grained tannins and bold freshness to support it, finishing long and perfumed. Impressive. Edited.

This biodynamic white wine is made from the Xarel-lo grape variety grown locally in Penedes. The EL CEP, GR5 Senders vintage of 2016 still retains its full spectrum of flavours, including lime blossom, lemon, and dry peach, even after seven years. Although the yellow fruit notes are fading, they are still present. The wine has excellent acidity, and the finish is dry, with some mineral notes adding to the leanness. The wine is aged in barriques for 12 months, following a short maceration on the skin, which explains its texture and length. ABV is 12.5%; light-bodied.

Both the 2010 and 2009 vintages are crafted in a modern style of extraction that features balanced, silky tannins, richness, and length at the cru level. However, compared to the 2009 wine, the 2010 vintage is slightly denser and suppressed, with clean wood spice, sweet vanilla, toasty, and robust hints of cigar box and mint-alcohol for bottled wine at 14%. The 2009 wine, on the other hand, has slightly less alcohol at 13.5% ABV and is perfumy and floral, with adorable noses of creme de cassis, spring flowers, violets, roses, subtle barbecue smoke and charcoal, intense and pure fruit, dark, extraordinary purity, structure and length. Both are bodied and good enough at the cru level. Our dinner/tasting with friends convinced us that the 2009 vintage is slightly better due to its purity, structure, and length.

The blend for both 2009 and 2010 is 55% Cabernet Sauvignon, 40% Merlot, and 5% Petit Verdot, which creates some complexities and has the potential to age for 20+ years. The 2010 vintage has excellent scores, with RP giving it a 96 and describing its modern style with soul and potential. JS gives it a score of 94 and writes that it has a full body, structured tannins, vibrant acidity, and a long finish, making it an excellent combination of freshness and fruit. This wine is delicious now and will hold for many more years. However, the scores are exceptional for the 2009 vintage, with GG awarding it a score of 97, describing it as well-dense, with long mileage, pure fruit, richness, and silkiness, with a great future. In 2009, Larsson wrote that it is perfumy, spicy, and layered with a long finish, making it an excellent choice for wine enthusiasts.

Both vintages have the potential to age for 20+ years, and the blend of Cabernet Sauvignon, Merlot, and Petit Verdot creates complexities that can only improve with time. Whether you prefer the 2010 vintage with its modern style or the exceptional 2009 vintage, both are worth experiencing.

This is a consolidation of the tasting and papers

written from 2006 to 2013. These write-ups had been with the orginal site Wine and Beyond, Yahoo, until the service stopped by Yahoo in September 2013.


For years I have been working with wines, either buying it, selling it to wine companies, lecturing and writing about it, and, not unimportantly, enjoying it with friends. If any of the articles on this site are worth reading it is due to my teachers, my mentors, my peers and friends, my students, and in particularly my editors who ignite in me a desire to communicate in wines.


Clinging to the trellis of wine, I started to get more and more involved with estates and winemakers, by supporting them with consultancy in communication and marketing. The more I spend my time outside Hong Kong, the more I sense a desire to be part of the international wine family.


Writing about wine represents a moment of reflection, curiosity, atitudes and a desire to analyse often hidden structures and history, in an effort to make the wealth of wine accessible to a targetted, and hopefully larger audience.


I am not sure if I can wine proivde more accessible to all through this blog. But I am sure to write in wine means being involved in wine and  to remain as impartial and objective as possible.


Kevin Tang.

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