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CHATEAU CROIX MOUTON BORDEAUX SUPERIEUR 2014 MAGNUM 1.5L
Country: France, Bordeaux
Grape Varieties: 97% Merlot, 2,5% Cabernet Franc, 0,5% Petit Verdot
Grape Varieties: 97% Merlot, 2,5% Cabernet Franc, 0,5% Petit Verdot
AWARDS
James Suckling: 90-91/100
Croix Mouton produces wines intended for pleasure, and excellent while still young. Entirely Merlot driven, they are full-bodied and rich in flavour, easy to drink but with finesse and a stunning display of fresh red fruit on the palate. After the release of its first vintage, Château Croix Mouton was very quickly recognised by Bordeaux wine experts as being excellent value for money. The ‘M’ on Château Croix Mouton’s label is special. It changes shape and colour each year to reflect the personality of each vintage.
Winemaking: Sorting of the crop. Vinification in concrete and stainless steel vats widely open at 140 cm for pigeages. Punching of the caps 3 times a day until 1070 of density, twice a day until 1030, once a day until 1010 then 1 pumping over a day till the end of the alcoholic fermentation and maceration.
Temperature during alcoholic fermentation: 26 /27° C maxi.
Vatting period: 24 to 30 days for Merlot, 20 to 30 days for Cabernet.
Malolactic fermentation in barrels and in vats with staves.
Tasting Notes: Soft, supple red with plums and juicy blackberry fruit. Well made and balanced with freshness. A great effort from this over-achieving Bordeaux Superieur!
Food Pairing: Beef and Venison
Click here for Data Sheet
James Suckling: 90-91/100
Croix Mouton produces wines intended for pleasure, and excellent while still young. Entirely Merlot driven, they are full-bodied and rich in flavour, easy to drink but with finesse and a stunning display of fresh red fruit on the palate. After the release of its first vintage, Château Croix Mouton was very quickly recognised by Bordeaux wine experts as being excellent value for money. The ‘M’ on Château Croix Mouton’s label is special. It changes shape and colour each year to reflect the personality of each vintage.
Winemaking: Sorting of the crop. Vinification in concrete and stainless steel vats widely open at 140 cm for pigeages. Punching of the caps 3 times a day until 1070 of density, twice a day until 1030, once a day until 1010 then 1 pumping over a day till the end of the alcoholic fermentation and maceration.
Temperature during alcoholic fermentation: 26 /27° C maxi.
Vatting period: 24 to 30 days for Merlot, 20 to 30 days for Cabernet.
Malolactic fermentation in barrels and in vats with staves.
Tasting Notes: Soft, supple red with plums and juicy blackberry fruit. Well made and balanced with freshness. A great effort from this over-achieving Bordeaux Superieur!
Food Pairing: Beef and Venison
Click here for Data Sheet
Case Bottles: 6
Product Id: 0004
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Cab.Sauvignon Blend
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
