Chateau Croix De Labrie Saint-emilion 750ml

$82.99 $73.79 price per bottle

Wine maker notes Chateau Croix de Labrie (100 % Merlot) produces about 200 to 400 cs, Chapelle de Labrie around 500 cs and Les Hauts de Croix de Labrie around 800 cs depending on the vintage. Chateau Croix de Labrie, classified Grand Cru, is part of the Grand Vin de Bordeaux and is now considered as one of the rarest and one of the great wines of Bordeaux and Saint-Emilion with Ausone, Angelus, La Mondotte, Pavie, Valandraud, Cheval Blanc. Rare and unique wines of Chateau Croix de Labrie are rich, dense, very fruity, with perfect ripeness. A very elegant very deep color, with lots of finesse. An ability to age for more than 15 years, but in his youth Croix de Labrie brings a lot of power, balance and freshness.
Producer Chateau Croix de Labrie is located in Saint-Emilion Grand Cru which inevitably think of Burgundy and its mosaic of plots and producers. Indeed, our vineyards cover around 5 acres in the heart of the appellation. We pay particular attention to the vine in order to express the maximum of the terroir. The vineyard is handled by Axelle Courdurie, as a small diamond, from pruning to the harvest, the vinification and ageing with the guidance of the team of Michel Rolland. Very mindful of detail, accuracy Axelle brings her feminine sensitivity to all our wines from Croix de Labrie. The plots are located on Badon (near Pavie), St. Sulpice (beside the first parcel of Valandraud) and Saint Christophe des Bardes beside our cellar (dating from 1687). The terroir of Badon is composed of sand and clay with a basement limestone. Soil drainage, brings us finesse. The St. Sulpice compound is serious with clays which cause more depth and density. And finally Saint Christophe des Bardes on clay-limestone soil bringing complexity and density. The vines are more than 98 % Merlot, we have a few rows of Cabernet Franc and Cabernet Sauvignon in St Sulpice. We work the soil , plowing, pruning in double guyot. The goal is to have a balanced of 6 bunches per feet, with a density of 6000 vines/hectare. Stripping, green harvesting and against stripping before harvest to mature. Only the matured grapes are harvested, resulting in extremely low yields: 25hl/ha. Again, accuracy, detail. The harvest is manual, with small crates to avoid damaging the grapes. Several passages in rank to pick only the ripe grapes. The grapes are sorted by a vibrating table and then we manually sort and select grain by grain. Then the grapes are going by gravity to small vats which are temperature control. The wine is made in small tanks so that to work small amounts of juice and hence be strict on the selection. Once the alcoholic fermentation is complete, malolactic fermentation is made in new barrels of French oak, medium toast long. Once malolactic completed: ageing in new barrels continues for at least 18 months after the vintage.