Château Le Crock, 2021

The finesse and complexity of an exceptional Cru Bourgeois from Saint-Estèphe

Blackberries, flowers, cherries, spice, smoke, licorice, and black raspberries get the bouquet going. The palate is fresh, forward, soft, generous and medium-bodied with layers of sweet, ripe, spicy red fruits and a nice bite of savory-edged Cabernet in the polished finish. 

• Aged for 14 to 18 months in French oak barrels (30% new).
• Cabernet Sauvignon 40%, Merlot 46%, Cabernet Franc 8%, Petit Verdot 6%
• 89-91/100 Robert Parker
• 15.5/20 Jancis Robinson

Cellaring: Drink from 2024-2036.

Food Pairing: Beef fillet en croute, barbecued Lamb chops, grilled duck breasts, barbecued beef hamburger, aged Gouda or Mimolette. 

STORY BEHIND THE WINE

Harvested manually in crates, the bunches are rigorously sorted at the vine then in the cellar, keeping only the best quality grapes. Plot-based vinification is carried out in thermoregulated, truncated stainless steel vats. Alcoholic fermentation is carried out using selected yeasts. Malolactic fermentation is undertaken in new barrels. Aged for 14 to 18 months in French oak barrels (30% new).

This cru of 32ha belongs to the Cuvelier family (Ch. Léoville Poyferré and Ch. Moulin Riche) since 1903. The terroir is of high quality and is situated between the great names as Ch. Cos d'Estournel, Ch. Montrose and Ch. Haut Marbuzet. It has a very qualitative clay-gravel terroir. The team of Léoville Poyferré, oenologist Isabelle Davin vinifies to the rules of art together with the advisor Michel Rolland.