Free delivery for orders of 12 half bottles or more, £100 or more and Wine Club

Chateau Le Crock (375ml), 2014, Cru Bourgeois Supérieur, St-Estèphe

Red, Old World, Cabernet-based from Bordeaux, France

Out of stock but on order. Not sure when it will be back in stock. For similar wines see here instead

Bursting with black fruit flavor, it will go ideally with red meats and hard cheeses

Why we recommend this wine
We visited Chateau Le Crock in 2011 (see our trip notes here) and were really impressed with their wines and the Nurture Nature approach that they use is in line with what we look for in a winemaker.

The wine
It is now starting to drink but will cellar for many years to come. To get the best from the wine, decant about an hour ahead of drinking.

Classified among the top Crus Bourgeois in the Médoc, Château le Crock offers deeply coloured wines with delicate fruity bouquets. The full-bodied, fleshy structure becomes more elegant as the years go by, giving complex, racy wines. The sturdy tannins and the exceptional ageing potential are characteristic of the Saint Estèphe appellation.

The grape varieties in this vintage are 44% Cabernet Sauvignon, 36% Merlot, 13% Cabernet Franc, 7% Petit Verdot

The wine estate
Bought by the Cuvelier Family at 1903, Château Le Crock is situated in the Médoc, in Saint Estèphe. The Château dates from 1750 and is surrounded by magnificent gardens. The vines stretch over 33 hectares (82 acres) and touch two of the most prestigious châteaus of the appellation, Château Cos d’Estournel and Château Montrose. The Cuvelier family business was founded as wine merchants in 1804. Today their holdings include the top Château Léoville Poyferré.

Food and wine
Red meat roasts, grills and stews and hard cheeses such as cheddar, Comte and Gruyere
Refer also to our food and wine pairing guide, click here

Did you know?
One of the chemicals produced by fermentation is tart-tasting Malic acid which is typically associated with the taste of green apples. While valued in some white wines this is not so pleasant in red wines. Thus winemakers start a secondary fermentation shortly after the end of the primary fermentation. This malolactic fermentation converts malic acid to softer-tasting lactic acid to create a rounder, fuller mouthfeel and a more buttery taste (which is really noticeable in Chardonnay).

  • Cutlivar

    Cabernet based

  • Light / Heavy

    Medium bodied

  • Oaked

    Integrated oak

  • Closure


  • Alcohol ABV



Single item

Only registered users can write reviews