This Château Le Crock 'Château La Croix' Saint-Estèphe boasts a deep ruby purple hue, with aromas of black and dark red berries and hints of spice. The full-bodied palate is teeming with generous flavours, a precise balance of acidity, and silky tannins extending into the persistent finish.
This is classic St-Estèphe with the firmness and structure but it is beautifully balanced and full of fruit for earlier consumption.
|Grape||Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Red Blend|
|Style||Dry, Red, Full-Bodied, Oak Aged, Spice, Ripe Tannins, Structured, Black Fruit, Food Friendly|
JancisRobinson.com - Drinking Window: now to 2026
"Deep cherry red. Lovely open aroma of pure black and dark-red fruit. Really expressive. Fine-boned, fresh and lively and you could just about approach this now with food though I think it will be even better in a year or two. It is classic St-Estèphe in its firm shape but beautifully balanced and fruit-filled for earlier drinking." Julia Harding MW
About the Producer
Château Le Crock is a Cru Bourgeois property in Saint-Estèphe sandwiched between second class growths Château Montrose to the north and Château Cos d’Estournel to the south. This property has had vines growing around it since the late 19th century. It was originally called ‘Cru de Croc’, which was the name given to the particular stony and gravelly soils of the region, until it became known at Château Le Crock in 1880. The property has been in the Cuvelier family since 1903, and has benefited from the improvements they have made to their other properties, including Château Léoville Poyferré and Château Moulin Riche.
Vineyard and Winery
The Château Le Crock vineyards in Saint-Estèphe comprise over 32 hectares of land nestled in between the 2nd Classified Growths of Château Cos d'Estournel and Château Montrose. The soils are typical Garonne gravels with a clayey subsoil. The vines are double Guyot-trained and the vineyards managed using sustainable practices.
The grapes were harvested and sorted by hand prior to vinification. Fermentation took place in temperature-controlled stainless-steel and concrete vats, followed by 12 months of ageing in used oak barrels, and a further 12 months in stainless steel. The wine was fined before bottling.
This recently appeared on the shelf and curiosity got the better of me- and am I glad it did. My Goodness- the Vintners say that this is their second wine! The mind boggles what their premier wine tastes like- but why do you need to, when this wine tastes so good? I decanted this an hour or so before drinking, and it certainly keeps well for several days once started. I will be back for more.
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