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LES HAUTS DE CROIX DE LABRIE 2022 - Saint Emilion Grand Cru, Bordeaux - France
LES HAUTS DE CROIX DE LABRIE 2022 - Saint Emilion Grand Cru, Bordeaux - France
About this wine
This wine is made from fruit from our younger vines. It has red fruit, floral and spicy aromas, and subtle, elegant tannins that are ripe and tasty. It can be kept for 10 years or more, but is very expressive when young.

Vintage in image may vary. Refer to wine facts for current vintage.
Type Red Wine
Varietal 85% Merlot15% Cabernet Franc
Country & Region FranceBordeaux
Vintage 2022
Alcohol 14.50%
Production Style Sustainable
Harvest Method Manual
Age of Vines 26 years and more
Producers Chateau Croix de Labrie
Total Production 9000
Aging 12-14 months in oak barrels
Fermentation & Maceration Gravity in the cellar, small stainless steel vats with temperature control. Cold maceration during 3 days, hand pushing. Once fermentation is completed, ageing in 50% new barrels and 50%of one year old barrel continues for at least 14 months.. Only one soutirage first week of the spring with the good moon. Terroir : Gravels, sandy limestones and limestones.
Malolactic Fermentation Yes
Mouth Attribute Medium-bodiedElegant tannin
Nose Attribute Red fruitSpices

LES HAUTS DE CROIX DE LABRIE 2022 - Saint Emilion Grand Cru, Bordeaux - France

$78.00 SGD
Any 6 regular bottles for 10% off

Buy any 6 regular-priced bottles get 10% off

LES HAUTS DE CROIX DE LABRIE 2022 - Saint Emilion Grand Cru, Bordeaux - France
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    About this wine
    This wine is made from fruit from our younger vines. It has red fruit, floral and spicy aromas, and subtle, elegant tannins that are ripe and tasty. It can be kept for 10 years or more, but is very expressive when young.

    Vintage in image may vary. Refer to wine facts for current vintage.
    Type
    Country & Region
    Vintage
    Alcohol
    Production Style
    Harvest Method
    Manual
    Age of Vines
    26 years and more
    Producers
    Chateau Croix de Labrie
    Total Production
    9000
    Aging
    12-14 months in oak barrels
    Fermentation & Maceration
    Gravity in the cellar, small stainless steel vats with temperature control. Cold maceration during 3 days, hand pushing. Once fermentation is completed, ageing in 50% new barrels and 50%of one year old barrel continues for at least 14 months.. Only one soutirage first week of the spring with the good moon. Terroir : Gravels, sandy limestones and limestones.
    Malolactic Fermentation
    Yes
    Mouth Attribute
    Medium-bodiedElegant tannin
    Nose Attribute
    Red fruitSpices

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