Château Le Crock 2010

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Château Le Crock 2010

Saint-Estèphe Red | 14°

Ref : 477681

34.50 34, 50

Bottle 75 cL

i.e. 46 € / liter

4  product(s) soldsince yesterday

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  • Keeping level 2019
  • Service temperature 18°
  • Grapes Petit Verdot
    Cabernet Sauvignon
    Cabernet Franc

Our food and wine pairings

  • Game
  • Red meats
  • Strong cheese

Our oenologists' opinion

Powerful bouquet

Its garnet color offers a nose on the red fruits with brandy, leather and tobacco. On the palate, this wine presents a rather thin attack, a small envelope and silky tannins. Sophisticated finale with character and good persistence.



Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Do you know ?

Appearing in the seventeenth century, the notion of "Cru Bourgeois" was given to the Bordeaux bourgeois productions of the time who owned the vineyards of the Medoc.

Domain and appellation

  • Château Le Crock

    Built in Saint-Estèphe by the Merman family in the early 19th century, the château is surrounded by vineyards and a 6-hectare park. It took the name of "Château Le Crock" in 1880. In 1903, the Cuvelier family, acquires this property which now has 32 hectares. The castle will become Cru Bourgeois in 1932.


    • Terroir: The vineyard is planted in a historic land made up of 95% of "graves garonnaises" and 5% of clay.
    • Viticulture: Environmentally friendly, vineyard management favors tillage, sexual confusion and fertilization in order to minimize the use of chemicals. The hand harvest begins at the end of September.
    • Vinification: The reception of the harvest is done in stainless steel tanks and in concrete thermoregulated. Several daily pump-ups are carried out. The barrels are met after three or four weeks. The breeding takes place in French oak barrels during 18 months for the first wine and 12 months for the second. After several tasting sessions, the blended takes place during the sixth month of rearing.
  • Main grape
    Cabernet Sauvignon

  • Grapes Petit Verdot, Cabernet Sauvignon, Merlot, Cabernet Franc
  • Grapes
    • Petit Verdot : 5%
    • Cabernet Sauvignon : 53%
    • Merlot : 33%
    • Cabernet Franc : 9%

Your cellarman's advice

Further information