Chateau La Grave Pomerol Bordeaux, Complete Guide

Learn everything about Chateau La Grave a Pomerol with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau La Grave a Pomerol History, Overview

In 1971, Chateau La Grave a Pomerol was purchased by Christian Moueix. The vineyard is located on the western slope of the plateau of Pomerol. However, while that purchase marks the start of the modern era for Chateau La Grave a Pomerol, that is not where its history lies. For much of its life, the name of the estate varied from La Grave to La Grave a Pomerol and even La Grave Trigant de Boisset.

At this point, the inspiration for what we now know of as the first part of the estate’s name came from the gravel terroir in its vineyards. The second part of the estates name came from the Trigant de Boisse family who purchased the vineyard in the mid 1800’s.

It took some time, but eventually they changed the name of their Right Bank vineyard to Domaine de La Grave Trigant de Boisset.

During the late 1940’s the name of estate was changed to Chateau La Grave a Pomerol Trigant de Boisset. That was not the only change to the vineyard in those days. In 1971 Christian Moueix purchased the vineyard from Raymond Marc. As a nice piece of trivia, this was the first vineyard purchased by Christian Moueix. The name was again altered by the Ets. Moueix to its current moniker, Chateau La Grave a Pomerol.

Interestingly, on the wine label, even though Chateau La Grave is prominently featured, the original name of the chateau also appears in small print as an hommage to the estates founder. In part, that also reflects one of the names the estate was originally known as, during its earlier years when the wines were sold under the name La Grave.

During the early to mid 1980’s, the majority of the original vineyards best gravel parcels were placed into another property owned by Ets. Moueix, Chateau La Fleur Petrus.

In exchange, some of the sandier parcels that were once a part of La Fleur Petrus were now placed into La Grave a Pomerol. If you ever see an old bottle La Grave a Pomerol Trigant de Boisset from the 1970’s or earlier, it might be worth taking a chance on.

In 1992, the name of the property was officially changed to the much shorter Chateau La Grave a Pomerol and finally to Chateau La Grave.

Chateau La Grave Vineyards, Terroir, Grapes, Winemaking

The 8 hectare Pomerol vineyard of Chateau La Grave is planted to 85% Merlot and 15% Cabernet Franc. Located just north of Chateau Latour-a-Pomerol, and not far from the Lalande de Pomerol border, the terroir is gravel with some light clay and sand soil. The high percentage of gravel in the soil is where the property takes its name.

For the production of Chateau La Grave, two laser sorting tables have been in use since 2009. The wine is vinified in a combination of thermoregulated concrete vats and stainless steel tanks.

Malolactic fermentation takes place in tank. The wine is aged in close to 20% new, French oak barrels, however the exact amount of new oak can vary, depending on the vintage.

The wine remains in barrel for between 18 months and 20 months before bottling. There is a second wine, Domaine Trigant de Boisset, In fact, Chateau La Grave is one of only two Pomerol Moueix owned properties that produces a second wine. The other is Chateau Trotanoy.

On average, 3,500 cases of wine are produced each year at Chateau La Grave. This is a lighter, easy drinking, forward style of Pomerol that drinks best in its youth.

The best vintages of Chateau La Grave are: 2020, 2019, 2018, 2017, 2016, 2015, 2012, 2010, 2009 and 2005. Starting with the 2015 vintage, the estate stepped up its game. So far, 2018 and 2019 are the finest wines the property has ever produced.

When to Drink Chateau La Grave, Anticipated Maturity, Decanting Time

Chateau La Grave needs at least a little time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Chateau La Grave is usually better with at least 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau La Grave a Pomerol offers its best drinking and should reach peak maturity between 4-12 years of age after the vintage.

Serving Chateau La Grave Wine, Food, Pairing Tips

Chateau La Grave is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau La Grave is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.

Chateau La Grave is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

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