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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
Full and Complex
Grape blend
Cabernet sauvignon 55% / Merlot 43% / Cabernet franc 2%.
Weather
Winter was harsh (many days with frost) and spring rather chilly. There was a great deal of sunshine in 2010 and a long period of drought from 21 June to late September, which was favourable for ripening.
Tasting Comment
Appearance
Château de Cruzeau produced a very promising red wine in 2010. It has a deep red colour with purple highlights.
Nose
An elegant bouquet opens up in the glass to reveal considerable complexity. The Pessac-Léognan smoky nuances marry beautifully with the redcurrant and fresh raspberry aromas.
Mouth
After ageing for over twelve months in barrel, the wine's marked personality comes through on the palate, with Cabernet Sauvignon's power clearly asserting itself. This wine is best aged for three or four more years in order to attain its potential. Château de Cruzeau 2010 is delicious with veal dishes or duck confit.
Ratings and reviews
Blackcurrant jelly and blackberry on the palate. Round, smooth, and showing good structure with fairly tight-knit tannin. Young and somewhat closed at this stage, but promising. (Jacques Dupont)
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André Lurton is said to have discovered the nature of the terroir after a terrible storm blew down pine trees there. He saw that the roots were full of pebbles! This had once been vineyard land, but was abandoned during the phylloxera crisis. He bought the land in 1973 and restored its previous vocation. Today, this vast estate (97 hectares) combines quality and quantity. The red wine is made from fractionally more Cabernet than Merlot. It has a pronounced bouquet of black fruit preserves with underlying elegant oak and spicy nuances. The wine is well-balanced on the palate with tannin that has already evened out. The overall impression is quite elegant. This wine should reach its peak between 2018 and 2025.
This classic, well-balanced, wine has lovely fruit and tremendously delicate minerality. Soft, fresh and well-structured on the palate.
Web Site - Features a juicy, sleek feel, with a strong roasted mesquite and sanguine frame that keeps the core of damson plum, red currant and blackberry fruit moving along. The tight-grained finish has a smoldering charcoal hint. Best from 2015 through 2025. (James Molesworth)
Anthocyanins - Red-berry fruit bouquet, with hints of unripe Cabernet Sauvignon (green pepper). Pleasantly elegant and lively on the palate. Crisp and luscious with fragrant fruit on the nose. Nice tannins.
Smoke, soot, ripe black fruit, rich tannins, powerful, dense structure, still oak dominated, a lot of depth. Drink from 2015 - Should last 12 years - (Jacques Dupont)
Velvety from the start, with delicious plum sauce and blackberry fruit carried by black tea and melted licorice notes. Flashes of hot stone and tobacco keep it honest on the finish. Shows nice range. (James Molesworth)
Primeurs 2010 - Sweet black-cherry aromas. Charming even if not the freshest. A bit astringent. Big and bold. Drink 2016-2024. (Jancis Robinson)
Medals
New York World Wine and Spirits Competition 2013
Concours Mondial Bruxelles 2013
Los Angeles International Wine & Spirits Competition 2012
Concours de Bordeaux Vins d’Aquitaine 2010
Consumption period
2013 - 2025
Our suggestions
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
Maturing potential
Expressive between 3 and 6 years, can age up to 15 years.
Recipes
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