Question on a Bargain Gruaud-Larose

A local liquor store is getting out of the very limited high end wine inventory that it carried. Apparently there was not enough margin in it for them. Toward that end they have marked the high end wines down significantly. Over the weekend I was sorting through one of their nonfunctional refrigerated wine storage units when I came across a 1990 Chateau Gruaud-Larose that originally retailed for $122. It had been discounted by approximately 60% to $50! I grabbed it up, but then started to worry about the storage conditions. I asked the clerk who told me that the storage unit had not been functional for a little over a year. We checked the thermometer in the unit and it read 70 F. Never the less my extreme risk aversion got the better of me and I did not purchase the wine. Today I started kicking myself and called the store to see if the wine was still there. It was! I asked that clerk to hold it for us until we can come and pick it up which she said she would do. Should I take a chance and buy the wine, or should I listen to my inner engineer and cower in the corner? The shop is air conditioned and, though 70 F is not ideal, the wine should not have seen any real extremes in temperature.

[Robin Garr]

The shop is air conditioned and, though 70 F is not ideal, the wine should not have seen any real extremes in temperature.

Given that description, Sam, I'd risk it. I've kept good Bordeaux and wines of similar character under passive storage no better than that with good success. It's not optimal, but with a strong vintage like '90, you've got a good shot at success. Bottom line, of course, is whether you're willing to gamble the lower price, because it is a small gamble. But I'd do it.

Wouldn't hurt to look for signs of low fill, considerable leakage, unusually heavy sediment, too. If the bottle looks full and clean, though ...

Thanks Robin. The fill, label, and capsule were all in good shape. I think that I will go ahead and buy it. This wine probably has a much better chance of working out than have most of my Burg purchases over the last couple of years. I have not been disappointed by any of my recent (lower end) Bordeaux purchases.

Hell, at $50 I'd buy it, and I'm not really a fan of the '90 Gruaud. It's a pretty sturdy wine,and a year at those temps probably wouldn't kill it. But '90 Gruaud sometimes shows some barnyard, so wouldn't be shocked if this is bretty. It's a somewhat atypically ripe Gruaud.

Dale,

We have tasted very few G-L's, so we don't have a basis for comparison. The tasting note for the 1990 version seem to be almost uniformly positive, though some do mention "barnyard" that seems to blow off after a little time in a decanter. I usually decant better Bordeaux for 4+ hours. I will likely do the same with this G-L, unless you recommend otherwise.

Thanks,

But '90 Gruaud sometimes shows some barnyard, so wouldn't be shocked if this is bretty. It's a somewhat atypically ripe Gruaud.

Is the brett normal for all Gruaud's? I have only had the 88 (multiple times) and the barnyard has been consistently present in that vintage also.

[David M. Bueker]

Brett was a typical element in the aromatics of (nearly?) all of the Cordier properties. Guraud, Talbot & Meyney all showed it. Some even called it "the Cordier funk."

Brett was a typical element in the aromatics of (nearly?) all of the Cordier properties. Guraud, Talbot & Meyney all showed it. Some even called it "the Cordier funk."

Thanks. I don't seem to recall it on the 89 and 90 Meyney which are they only two I have tasted.

As David said, people often refer to the Cordier funk. In 80s I felt it was most obvious in the Talbot, least in the Meyney, with Gruaud inbetween most vntages. But even in Talbot its within my realm of comfort. The '90 Gruaud is especially low acid, maybe why it seems comparatively bretty sometimes. I really think the '90 Gruaud is atypical for the house, even within the context of the vintage.

As David said, people often refer to the Cordier funk. In 80s I felt it was most obvious in the Talbot, least in the Meyney, with Gruaud inbetween most vntages. But even in Talbot its within my realm of comfort. The '90 Gruaud is especially low acid, maybe why it seems comparatively bretty sometimes. I really think the '90 Gruaud is atypical for the house, even within the context of the vintage.

They've got a real Bretty thing going down, gettin' down
There's a whole lotta Brett going round
Ow, we want the funk
Give up the funk
Ow, we want the funk
Give up the funk..

from Parliament, "Ode to Cordier"

Mark Lipton

Sam, I've spent $50 on lottery tickets where the chances of even breaking even are a lot worse than the chance you'd be taking getting that bottle. Go for it.

Brett was a typical element in the aromatics of (nearly?) all of the Cordier properties. Guraud, Talbot & Meyney all showed it. Some even called it "the Cordier funk."

I can certainly back that up from a 1970 and (much more so) a 1983 from Ch Talbot we tasted last weekend. FWIW I'm more than tolerant of a bit of stinkiness and enjoyed both, but I'm sure many would find it objectionable. The 1962 Ch Talbot white was thankfully free of stink, though it was an odd little wine, very immature looking and I'm confident very Sauvignon Blanc dominant. If tasted blind I might have gone for a gently declining 5-7 year old varietal Sauvignon Blanc. Great to taste it, if for no other reason than a very interesting wine.
regards

Ian

Sam, I've spent $50 on lottery tickets where the chances of even breaking even are a lot worse than the chance you'd be taking getting that bottle. Go for it.

Jon, I think you make the key point: $50 to an average man with 14 children in Somalia means something different than $50 to Fitty Cent. So, you must place the risk into the equation before debating how much bret the bottle it is likely to have, whether the questioner would like any Gruaud Larose, or whether 70 degrees can cook a wine (can't). Because the magnitude of any of these subsequent questions changes dramatically with reference to what $50 means to the man.

I'd buy one, go home and taste it (if not taste it in the shop) and then buy the rest!

I'd go one better. Buy a bottle and take it to the car to try and then go get the rest if it is any good.

2 ways to try it, the one where you open it and taste and stick the cork in and have it for dinner, or the one where you use a long fine hypo needle, suck out as little as 10 cc., swirl in small glass, nose,, taste, and you don't need to pull the cork so you get to cellar that sample bottle as well. I've done it both ways.

You might have a little explaining to do at the drug store as to why you need the hypo though.

[David M. Bueker]

I've bought bottles at a shop then asked the staff to open it to try it. They get a taste, I get to check on it easily & decisions are made instantly. (and usually they have been very accommodating about a little extra discount).

$50 to an average man with 14 children in Somalia means something different than $50 to Fitty Cent. So, you must place the risk into the equation before debating how much bret the bottle it is likely to have, whether the questioner would like any Gruaud Larose, or whether 70 degrees can cook a wine (can't). Because the magnitude of any of these subsequent questions changes dramatically with reference to what $50 means to the man.

But since the man in this case (Sam) is clearly willing to spend $50 (and has before based on other posts) on a bottle of wine if he thinks it should be good, there's no need to debate that. Pretty sure Sam hasn't recently moved to Somalia, nor signed a rap contract.

It's unclear if there is more than one bottle, but at $50 if there was I'd open that night, and buy out if sound (and that's after saying '90 is probably my least favorite of the more coveted Gruaud vintages).

or the one where you use a long fine hypo needle, suck out as little as 10 cc., swirl in small glass, nose,, taste, and you don't need to pull the cork so you get to cellar that sample bottle as well. I've done it both ways.

Wow, Bill, we sometimes do take our passion and love for wine right next to the highest level of geekiness. I won't have that drug-store problem, though, as I know people in the medical field that can help me get through this process for free. Thanks for the tip.

Ramon

Fifty bucks! Heck, even the $122 the store initially asked was cheap. Winesearcher Pro shows the wine is selling for from $145 to $272. Some of these many Winesearcher bottles may have the benefit of better provenance than the one in your store but no doubt some have a lot worse. Wine Spectator gave it a 90 back on 03/31/93 and had this to say about it: "A wine with lovely ripe fruit and an attractive tobacco and smoke character. It shows good tannin structure and a long finish. Well proportioned. Drink after 1997. 32,000 cases made."

Well, we did make the purchase. The bargain Larose is tucked safely in my cellar waiting for the right occasion. While I'm certainly no "Fitty-Cent", if the wine turns out to be a bust the $50 won't alter my lifestyle too much. Frugal bastard that I am, I do hope for the best though. Don't know about everyone else, but I still get bummed out if a wine that I paid much more than $20 for turns out to be a loser.

But since the man in this case (Sam) is clearly willing to spend $50 (and has before based on other posts) on a bottle of wine if he thinks it should be good, there's no need to debate that.

Granted you have more evidence (previous posts), but from Sam's latest post, it sure wasn't clear to me that he could easily part with $50. Maybe he has money and it is just a cultural or personality thing, but he used the word "worry" and spent enough time re-investigating a decision already made to earn many times over $50, assuming he works at a professional level.

[David M. Bueker]

spent enough time re-investigating a decision already made to earn many times over $50, assuming he works at a professional level.

Ah billable hours...it's a shame more professionals can't do that.

spent enough time re-investigating a decision already made to earn many times over $50, assuming he works at a professional level.

Ah billable hours...it's a shame more professionals can't do that.

Unless one has given up on professional growth, time spent on the job can and should translate into promotions, commissions, greater opportunities, and other means of recouping more than $50.

[David M. Bueker]

spent enough time re-investigating a decision already made to earn many times over $50, assuming he works at a professional level.

Ah billable hours...it's a shame more professionals can't do that.

Unless one has given up on professional growth, time spent on the job can and should translate into promotions, commissions, greater opportunities, and other means of recouping more than $50.

Have you worked for a major corporation lately?