{"title":"Ch Le Crock","description":"\u003cp\u003eBuilt in Saint-Estèphe by the Merman family at the beginning of the 19th century, the building stands out for its unique architecture in the Médoc, referenced in the regional heritage.  Recognized as a Cru Bourgeois Exceptionnel Supérieur in 1932, then as a Cru Bourgeois Exceptionnel in 2020, Château Le Crock maintains a strong link with the Alliance des Crus Bourgeois du Médoc.\u003c\/p\u003e\n\u003cp\u003eChâteau Le Crock has 32 hectares of vines on an exceptional terroir made up of gravel, sand on the surface and clay in the subsoil. The benefits of these characteristics are the ability to retain heat, drain the soil and constitute a natural water reserve. The vineyard is spread over three distinct implantation zones, thus benefiting from an exceptional richness and aromatic diversity. The proximity of the Gironde acts as a thermal regulator, thus avoiding excess temperature.\u003cbr\u003e\u003cbr\u003eThe traditional Médoc grape varieties, Cabernet Sauvignon (53%), Merlot (33%), Cabernet Franc (9%) and Petit Verdot (5%), best express the originality of the Saint-Estèphe terroir. Under the leadership of Jonathan Servant, a nature enthusiast with a degree in ecology and oenology, the management of the vineyard is respectful of the environment. Tillage, sexual confusion and manuring are thus favored in order to minimize the use of chemicals.\u003c\/p\u003e\n\u003cp\u003eAfter maturity checks carried out by the vineyard manager and the château oenologist, supported by the external eye of our consultant Michel Rolland, the manual harvest begins at the end of September. For two weeks, the troop of 60 pickers harvest the grapes by hand, plot by plot. The harvest is returned in individual crates. The bunches are then dumped on the sorting table where the staff of the property carefully selects the finest. The berries, once separated from the stalk, join the vat room.\u003c\/p\u003e\n\u003cp\u003eChâteau oenologist at the property since 2000, Isabelle Davin supervises the activity of the vat room and cellar. The harvest is received in 14 stainless steel tanks and 8 thermoregulated concrete tanks. In order to respect the terroir and according to the characteristics of the grape varieties, the grapes are oriented in the different vats. Several daily pumpings will help the good progress of the alcoholic fermentation and allow to extract the color and the tannins from the skin of the grapes. After one week of alcoholic fermentation and three to four weeks of maceration, comes the time to run off and the malolactic fermentation is carried out partially in barrels.\u003c\/p\u003e\n\u003cp\u003eAging in French oak barrels begins as soon as the malolactic fermentation is completed and lasts between 16 and 18 months. Yoann Lavigne, cellar master, and his team are busy in the cellar: topping and racking are necessary in order to bring the best aging conditions to the wine. After several tasting sessions with our consultant oenologist Michel Rolland, the blending takes place 6 months after the harvest. Thus, the vintages of Château Le Crock and Château La Croix Saint-Estèphe (second wine) are born. Bottling takes place 22 months after the harvest.\u003c\/p\u003e","products":[],"url":"https:\/\/www.regiswine.com.hk\/collections\/ch-le-crock.oembed","provider":"Regis Wine","version":"1.0","type":"link"}