Le Decanter is a unique wine shop at ABC place that offers a wide range of quality French wines and champagnes.They also offer a small but comprehensive selection of South African wines among other interesting liquors.The owners, Julie and Andrew Smith both come from families of hoteliers, restaurateurs and wine makers and have personally selected these range of wines from easy drinking selections to the most complex wines for connoisseurs.
We’ll do a comprehensive review of this awesome wine shop to let you know what you are missing.
Julie was however happy to share this wine review of the Château du Cros that is currently in stock at their wine shop.
1) About the Vineyard:
The history of Château du Cros is closely bound up with the history of English dominions in south-West France. In 1196, Richard the Lion heart granted a domain to Sir Boson de Casau : Domaine du Cros . And in 1322, Edward II gave the permission to fortify the fort commanding the heights of Loupiac which became CHATEAU DU CROS.
The view from the castle on the top of the hill overlooks all the left bank of the Garonne River. From the Landes forest to Bordeaux with the Garonne river at the bottom of the hill. Gironde department is quite flat, so Chateau du Cros is the place to be to get a general look on the South Bordeaux area.
The Chateau du Cros “Estate”, down the hill is located just in front of the Ciron river. So we benefit from the same mist as the Barsac vineyard.
The Sémillon used to make the Loupiac are planted on the slope, Garonne side.The Sauvignon Blanc and the Muscadelle are behind the old castle.
The Handpicked harvest starts and finishes by the Muscadelle at the end of September. Semillon needs more time for the “Noble rot” to develop. The selection is primordial; the botrytis grapes are sorted with the greatest care: 2 to 4 successive picking operations. We finish with the Sauvignon Blanc partially botrytised.
This « noble rot » causes considerable evolution in the composition of the grape; it reduces the acidity and raises the level of the sugar content, which reaches 19° to 22° for the best vintages.
Progressive pressings are used to extract the highly concentrated juice from the harvested grapes, rich in all its original elements. It is then left to ferment in small vats (50 hl) required to distinguish the different grape juice quality.
After a cold settling, alcoholic fermentation can start.
Then, different qualities are transferred to the barrels to start the ageing. Between 12 and 14 months, depending on the vintage. 30% new oak (full French oak), medium toast not to hide fruits but enough to add the complexity.
Finally, the wine from these vats is subsequently selected for blending.
2) About the wine:
Acacia crystallized orange on the nose, Mirabelle plum on the palate, honey finish. Fruity and lively when young, this wine gains fines after several years ageing.
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