Keeping It Old School with Classic Claret and Steak

While many others have made resolutions to exercise more and diet this January, I have decided to set my sights firmly on routine. I am not going to be skipping my steak and claret on Fridays. It is a big commitment—but I think I am up to the task.  

Our first steak and claret night of 2021 is going to be hard to top. On Clyde’s recommendation, I bought a bottle of the 1983 Gruaud-Larose, St-Julien to start the year off right. My very kind customer Tiffany, whom I’d sent some recommendations for her trip to Champagne, sent me a gift certificate which I used to buy some of the legendary Flanneries dry-aged ribeyes. I cooked them up in the cast iron pan—it was a great night.

Chateau Gruaud-Larose is located at the south end of St-Julien with Château Beychevelle and Château Branaire Ducru. It is a large property, with over 200 acres under vine, and they will be celebrating its 300th anniversary in 2025. I have always loved the wines made here for their earthy, old-school style, and this 1983 did not disappoint. It is composed of approximately 60% Cabernet Sauvignon, 30% Merlot, and 5% Cabernet Franc, and came from the same batch that we have in stock right now—all direct from Bordeaux.

This 38-year-old bottle had a gorgeous, strong, dark-ruby color and a very earthy, gravel-filled bouquet that was still framed with cassis fruit. The medium body and seamless texture were just the thing with the rich dry-aged steak, and flavors of delicate mint and a touch of biscuit du cheval funk made this a very complex old claret. The silky, long finish still has the freshness and power to cut the fat of the thick cut ribeye and left me feeling sad that there was only 750ml in the bottle.

If you are looking for an old school Bordeaux treat to get you through the winter, this is a great choice!

A toast to you,

- Gary Westby