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Château de Cruzeau Red
Nature has been especially generous to Château de Cruzeau, whose superb gravel rises with perfect sun exposure were predestined for winegrowing. Such natural gifts could only produce an elegant wine reflecting one of the finest terroirs in the Pessac-Léognan appellation. The men and women who have made wine at Cruzeau since the 17th century have always worked hard to bring out its intrinsic personality and bouquet with hints of truffle and forest floor.
Wine style
Rich and Powerful
Grape blend
Cabernet Sauvignon 55% / Merlot 43% / Cabernet Franc 2%.
Weather
The main features this year were humidity and cold. There were heavy rains in April and May (during the vegetative cycle) and a cool summer, especially in June and August. Warm, dry weather in September enhanced ripening.
Tasting Comment
Appareance
Once again, the Château de Cruzeau Rouge 2008 is a deep garnet, showing the perfect ripeness of the Merlot and Cabernet Sauvignon grapes that compose this blend.
Nose
The fresh, fruity nose is delicate and sumptuous with hints of cassis and vanilla.
Mouth
The palate is crisp and elegant, classic Pessac-Léognan, with lingering currant and cassis tones alongside smoky tobacco notes. Good concentration, the tannins are still tight but will mellow after a few months in bottle. Full and complex, this is a wine to accompany red meats and assorted fine cheeses.
Ratings and reviews
Intense purple colour; powerful, ripe, balanced nose with intense, melting fruit flavours, lovely minerality, blackberry jam aromas, delicate oak, palate ample, dense and succulent, rich, with ripe, well-knit tannins, good length and balance.
Consumption period
2013 - 2023
Our suggestions
White meats
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Game
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Cheese |
Red meats
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Ground
Surface
71.00 ha
Soil
Ridges with deep gravel
Winemaking
Grape harvest
By hand or mechanical after manual sorting at the vine
Others
Graft stock
101.14 - Riparia Gloire - 3309
Plant food
Traditionnal, limited impact
Plant density
6,500 to 8,500 vines per hectare
Wine average age
19 years
Grape variety
Cabernet Sauvignon / Merlot.
Pruning type
Double guyot with debudding
Fermentation
In stainless-steel temperature-controlled tanks with patented cap-breaking system
Fermentation temperature
28 to 30°C
Malolactic
Yes
Wine maturing
For 12 months in oak barrels (30-40% new) with racking each trimester
Wine montage
Eggwhites
Maturing potential
Expressive between 3 and 6 years, can age up to 15 years.
Recipes
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