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Chateau le Cros Saint-Emilion Grand Cru 2010

Bottle Size: 750ml Item #: 1808581
This item is not currently available for purchase.

Chateau le Cros Saint-Emilion Grand Cru 2010 750ml

Chateau le Cros Saint-Emilion Grand Cru

Chateau Le Cros has a full, garnet color, a bouquet of allspice, and rich, dark fruit flavors and a touch of dark chocolate on the finish. It is a very accessible St-Emilion with a generous palate and stylish length.

The soil of the vineyard is a mixture of limestone, gravel and clay. This terroir, along with ideal exposition, combines to ensure optimal and consistent ripening. During the summer, green harvesting and leaf stripping are done as needed. The grapes are hand-harvested and are then meticulously sorted to ensure that only perfectly ripe and healthy fruit is accepted. Vinification is carried out in modern, temperature-controlled tanks with two pigeages per day, to attain the maximum of extraction. The wine is then aged in oak casks for 14 months, of which 10% are new, 40% are one year old, and 50% are two years old. The barrel regime is calibrated to ensure that the wine is balanced and supple on release, yet not over powered by oak.

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Chateau le Cros Chateau le Cros Saint-Emilion Grand Cru 2010
BOTTLE SIZE: 750ml
 

Notes on the Chateau le Cros Saint-Emilion Grand Cru 750ML 2010

Tasting Notes Chateau Le Cros has a full, garnet color, a bouquet of allspice, and rich, dark fruit flavors and a touch of dark chocolate on the finish. It is a very accessible St-Emilion with a generous palate and stylish length.

Technical Notes The soil of the vineyard is a mixture of limestone, gravel and clay. This terroir, along with ideal exposition, combines to ensure optimal and consistent ripening. During the summer, green harvesting and leaf stripping are done as needed. The grapes are hand-harvested and are then meticulously sorted to ensure that only perfectly ripe and healthy fruit is accepted. Vinification is carried out in modern, temperature-controlled tanks with two pigeages per day, to attain the maximum of extraction. The wine is then aged in oak casks for 14 months, of which 10% are new, 40% are one year old, and 50% are two years old. The barrel regime is calibrated to ensure that the wine is balanced and supple on release, yet not over powered by oak.