The vineyard of Château Le Crock, extends over 32 hectares of vines spread accross three distinctive areas. Planted on deep gravel beds, the vines thrive thanks to the gravel and sand of the surface and clay in the sub-soil. These soils express all the characteristics of the Saint-Estèphe terroirs and give life to complex and powerful wines with an intense, tannic and fruit driven profile.
Like most of the best Médoc climates, the plots overlook the Gironde Estuary. The river acts as a natural thermal regulator, limiting temperature fluctuations and allowing the production of balanced wines from vintage to vintage. As the bottles improve with age, so do our vines.
For Jonathan Servant, our Vineyard Manager, this is an undeniable asset that contributes to the exceptional quality of our wines. The average age of our vineyard is 50 years, with most of the best plots planted just before the Second World War. The vines become less productive as they age, allowing us to focus on quality rather than quantity.
The vineyard is planted with the 4 traditional Médoc grape varieties: Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. These 4 varieties offer numerous possibilities for blending after vinification of the different plots in the vineyard.
Once harvested and sorted, the grapes are vinified under the watchful eye of Yoann Lavigne, the cellar master.
Vats of various sizes, made of stainless steel or concrete, all temperature controlled, allow for gentle extractions that bring out the characteristics of each vintage.
Isabelle Davin, who is also oenologist at Château Léoville Poyferré, passes on all her know-how with the same exacting standards as for the Grand Cru Classé of Saint-Julien.
After vinification, the young wines begin a long period of maturation, 12 to 15 months, which favours micro-oxygenation to soften the tannins and give a greater sensation of smoothness in the mouth.
The variety of barrels used allows a wide range of aromas to be expressed and the many nuances within a single vintage to be fully revealed.
Traditional 225-litre barrels and some 500-litre barrels, all made from French oak, 30% of which is renewed for each vintage. Clay amphorae are also used to enhance the fruit’s brilliance.