The first grape plantings on what we know as Chateau Grand Puy Lacoste date from the 1500s and the property began to take its present shape in the 1700s. The beautiful château itself, still in use, was built in the second half of the 19th Century. Grand-Puy-Lacoste was classified a Cinquième Cru (Fifth Growth) in the Bordeaux Classification of 1855.
Vineyard area totals 55ha planted to Cabernet Sauvignon (75%), Merlot (20%) and Cabernet Franc (5%). As is typical in Pauillac, deep, gravelly topsoil overlies a limestone base. The Grand Puy of the name is a low hill that interrupts the flat landscape. Owned by the prominent Borie family since 1978, the vineyard, cellars and winery have all been extensively renovated since 2004. The Grand Vin is classic Pauillac – full-bodied, tannic, concentrated and age-worthy, offering cassis, cedar, tobacco and truffle scents and a juicy mouthful of flavour. There is a second wine, Lacoste Borie.
Château Grand-Puy-Lacoste is a 5ème Cru Classé Pauillac estate which has for many years been consistently outperforming its classification. Grand-Puy-Lacoste is located a couple of kilometres west of the town of Pauillac and is owned and run by the Borie family. Grand-Puy-Lacoste's 55 hectares of vines are in one block surrounding the substantial 19th century château and lie on deep gravel beds over limestone. The grapes are fermented in temperature-controlled stainless steel vats and the wine is then matured in oak barriques (50% new) for 18 months.
Grand-Puy-Lacoste combines marvellous cigar box perfume with rich blackcurrant and cassis fruit and velvety power which is the epitome of top class Pauillac at its very best... the 2006 exhibits a deep purple colour as well as classic aromas of cassis and blueberries, ripe tannin, medium body, a distinctive minerality, and a long finish. It recalls the brilliant 1995 and 1996 made here. Fashioned from yields of 47 hectoliters per hectare, the final blend is 75% Cabernet Sauvignon, 22% Merlot, and 3% Cabernet Franc.
90-92 points, Wine Advocate (5/2007).
Grand-Puy-Lacoste has produced another classic wine with the creme de cassis fruit that I often find in both Mouton Rothschild and Pontet-Canet, yet both of those vineyards are closer to the Gironde River. This wine has a pure personality, with the aforementioned classic creme de cassis notes, medium to full body, beautiful density, purity, texture and length. If anything, this recalls a hypothetical blend of their brilliant 1995 and 1996. Tannins are elevated, so patience will be required. This was Xavier Borie’s first vintage in his new state-of-the-art winemaking facility. Anticipated maturity: 2014-2027.
92 points, Wine Advocate (2/2009).
This chateau has had a very impressive run over recent vintages. Deep colour. Very clear-fruited wine with intense cassis aromas. The palate is beautifully concentrated with cassis/mocha flavours, dense chocolatey tannins, underlying savoury naunces and plenty of flavour length. This wine has excellent fruit volume and power. A must for the Australian palate. A very stylish wine.
93-95 points, Langton's (2007).
I raved about the 2006 Château Grand Puy-Lacoste when I tasted it from barrel 10 years ago. It has evolved a really quite beautiful, very classic Pauillac bouquet with vivacious blackberry, raspberry and wild mint aromas that deftly absorb the oak. The palate is medium-bodied with fine tannin, perhaps a more forward 'GPL' than other vintages, but there is genuine fineness to the tannin and that backward finish has great precision. There is the substance to suggest that it will be a long-term Left Bank and you could probably broach it after another 3-4 years.
94 points, Wine Advocate (5/2016).
The bouquet is curmudgeonly at first, dense and introverted with traditional blackberry, wild hedgerow and pencil box aromas. Very fine definition and lift. The palate is medium-bodied with firm, grippy tannins, superb concentration with a touch of black pepper sprinkled over the dense black fruits that take aeons to unfurl. This is a brilliant wine from Xavier Borie but like all great GPL's: think 20 years not five.
94 points, Wine Journal (1/2010).
The nose is rather subdued at first with blackberry, graphite and a touch of tar. Very tight. Further swirling reveals a touch of black coffee. The palate has good intensity of fruit, a certain coolness and reserve about it. Wonderful balance and definition, very pure, again a 'no frills' Cabernet which is not a problem because there is no need for any 'extras' on this wine. Elegant, slightly peppery finish. Reminds me a little of the 1996, but with a little more purity and expression. Sublime.
94-96 points, Wine Journal (5/2007).
Quite intense and concentrated. As though practising to be a first growth! Lots here. I can’t see anyone who would be remotely disappointed in this. Long and rich on the finish. Very successful.
17.5/20 points, jancisrobinson.com (2/2017).
Picking began relatively early, on 21 September. The terroir is warm and tends to ripen early. Xavier Borie likens it to 2000 and 2001. This is the final assemblage. They chose to include more press wine (11%) rather than to work too much on extraction, retaining the wine’s freshness... Thick and opulent on the nose. Very sweet and engaging, with lots of fine tannins -- something reminiscent of port about this! The tannins are not at all green -- very mouth-cleaning, This wine rinses the mouth. Really complete. Very gentle extraction. Much rounder tannins than most other similar wines. Totally charming. Not big but great balance and vivacity, Bravo!
18/20 points, jancisrobinson.com (4/2007).
A clean young wine, with fine, silky tannins, good focused fruit and a medium-to-long finish. Caressing and refined.
Wine Spectator (3/2007).
The nose is smoky and black-fruited with lovely, ripe flavours. The palate has richness of fruit, lots of black cherry and cassis underpinned by licorice. There is the feeling of power yet freshness towards the back giving a lighter more elegant finish. Drink 2015-2026.
94 points, Derek Smedley MW (12/2013).
Good dark red. Perfumed, ineffable aromas of currant, cherry skin, floral oils and incense. Then juicy and penetrating on the palate, with excellent concentration and thrust to the soil-inflected flavours of currant, minerals and iron. Very suave, pure wine with the structure to age.
International Wine Cellar (6/2009).
With just a bare minimum of lightening of colour around the edges, the wine reminds me of walking into a cigar store, with a fireplace filled with burning wood. On the palate, the wine is full-bodied, powerful, young and very tannic. But the fruit is ripe, sweet and fresh! Give this several more years in the cellar, or allow it a few hours of air in the decanter before serving it.
93 points, Wine Cellar Insider (5/2016).
With some maturity creeping into the colour, the wine opens with cigar box, earth and cassis scents. The wine is starting to mature, soften and display softer textures with a crisp, cherry tinged finish.
92 points, Wine Cellar Insider (5/2013).
Tobacco, earth, mushroom, cedar, blackberry and cassis aromatics are found with only a little coaxing. This full-bodied, tannic, Pauillac delivers a cassis, blackberry and spice-filled finish. This needs several more years to fully integrate.
93 points, Wine Cellar Insider (7/2011).
Pauillac is Bordeaux’s most acclaimed appellation, the only one with three Premier Cru properties: Château Lafite-Rothschild, Château Mouton-Rothschild and Château Latour. These and other Pauillac chateaux produce robust, full-flavored and long-lived red wines made from Cabernet-based blends. Though winemaking techniques and microclimates vary throughout Pauillac, producing some variations in style, classic Pauillac wines have juicy flavours of blackcurrant and cedar, often with coffee, chocolate and graphite notes. Pauillac, part of the Médoc region on Bordeaux’s Left Bank, has gravelly and well-drained soils that force vines to grow long and strong roots. Struggling a bit for water, the vines produce grapes with high tannins and concentrated juices. Nearby rivers and the Atlantic Ocean modulate temperatures, preventing the grapes from ripening too quickly. Such grapes make powerful wines that may age and improve for decades. However, in Pauillac, as in other old-world wine regions, some winemakers are working to develop softer red wines that maintain the local wines’ traditional substance and flavours, but are more approachable immediately upon release.