Description
Château Le Crock is a Cru Bourgeois property in Saint-Estèphe, sandwiched between second 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 particularly stony and gravelly soils of the region, until it became known as 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. Isabelle Davin, chief oenologist of Château Léoville Poyferré, is also responsible for the wines of Château Le Crock.
The vineyards of Château Le Crock span 32 hectares on gravel over clay soils and are planted with Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. The vines, on average 40 years old, are grown sustainably.
The grapes are hand harvested using small crates and then meticulously sorted before fermentation in temperature-controlled, stainless steel and concrete tanks. After malolactic fermentation, the wine is aged in French oak barrels, 30% new, for 18 months. The wine has consistently good depth on the nose with layered complexity from time in bottle. It is drinking beautifully now, with aromas of blackberries, plums, tobacco and dark chocolate, wrapped by fine-grained tannins and lifted by a nicely balanced acidity. The second wine of Château Le Crock, Château La Croix St Estèphe, is a blend of 47% Merlot, 40% Cabernet Sauvignon, 9% Cabernet Franc and 4% Petit Verdot. The wine was fermented in temperature-controlled, stainless steel tanks and aged for 12 months in used, French oak barrels followed by 12 months in stainless steel before bottling. This is an approachable wine with an expressive red fruit character, enhanced by a hint of sweet spice and beautifully integrated tannins on the palate.
Deep ruby / purple in colour, this Saint-Estèphe is packed with aromas of juicy red berries and a touch of spice on the nose. These flavours carry onto the palate, which is full-bodied and generous. A precise, balanced acidity, coupled with powerful tannins, reaches right through into the long, lingering finish. Can be enjoyed now and within 5 to 10 years.