Alcohol: 14.5%
Grape(s): 97% Merlot, 3% Cabernet Sauvignon
Localization: Bordeaux, France
Tasting Notes: From land originally planted to vines by the Romans, this wine is smoky, dense and blackly rich. Bold plum fruits and tannins that are on the cusp of softening are the prominent features of this mainly Merlot wine. Drink from 2022
Notes: 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 fermentations : 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.
Food Pairing: Chateau Croix Mouton is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Croix Mouton is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Chateau Croix Mouton is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.
The Domain: Jean Philippe Janoueix owns several wines from vineyards in the Right Bank including Chateau La Croix St. Georges and Sacre Coeur in Pomerol, La Confession in St. Emilion, as well as Cap St. George from St. Georges, St. Emilion, and 20 Mille, a Bordeaux Superieur.
Our work is carried out with a true knowledge and respect for our ancestral craft, both in the vines and at the winery. We seek to draw out the true character of our terroir, working the fruit with finesse and care. Oak is used subtly to accompany without overwhelming the fruit, allowing for the great terroir to express itself. Purity is our constant goal. Centuries of viticulture lie in our wake; a long history of passionate men and women and a unique product. Innovation still exists, as it must, but innovation never obstructs what is most essential: the earth, its fruit and the pleasure of taste.
In the vineyard we constantly strive for rigour and precision. We encourage biodiversity by allowing grass to grow in every other row of vines, enabling colonies of insects to grow and improving the absorption of water into the soils. The vines are planted densely, creating an almost Burgundian competitiveness between the vines, which must dig deeper into the mineral-rich terroir for nutrients. Harvesting is done by hand and almost everything is transferred using gravity. We take the time to sort the grapes twice, always putting quality before high yields. All of our vines are looked after sustainably, reducing our ecological footprint and helping our ecosystem.
At the winery we carefully analyse our terroir and each unique vintage. We don’t tread down or press our wines. Techniques are chosen thoughtfully to respect the flavours of our fruit. Processes are carried out with care and delicateness, and a constant desire to innovate and improve so as to fulfil our potential. In every winery there’s a place for a little philosophy: Jean Philippe Janoueix never allows ambition to cloud his humbleness and modesty.
