Château Croizet-Bages 2025

Characteristics and Tasting Notes for Château Croizet-Bages 2025

Tasting Notes

Nose
The aromatic bouquet is powerful, revealing expressive notes of black fruit, spice and cedar.

Palate
Generous and opulent, the palate offers beautiful concentration supported by supple, refined tannins. The whole is distinguished by its balance, freshness and long, elegant finish.

Food and Wine Pairing
This wine will pair wonderfully with roasted or braised red meats, lamb, game, as well as roasted poultry, mushroom-based dishes and mature cheeses.

Serving and Cellaring
To fully appreciate this wine, serving at a temperature of 15.5°C is recommended. This vintage offers cellaring potential until around 2040.

A Pauillac Grand Cru Classé of Remarkable Elegance

The Estate
Founded in the 17th century by the Croizet brothers in the hamlet of Bages, Château Croizet-Bages is a landmark reference in the Bordeaux region. Classified as a Grand Cru Classé in 1855 and located within the prestigious Pauillac appellation, the estate was acquired by Paul Quié in 1942. Today, it is passionately run by Jean-Michel Quié and his children, Anne-Françoise and Jean-Philippe. Committed to a sustainable approach, the estate is aiming for "Cultivons Demain" CSR certification by 2026, thereby perpetuating the excellence of its historic terroir.

The Vineyard
Located on the renowned Bages plateau in Pauillac, the vineyard covers a production area of 27 hectares. The vines, averaging 35 years of age, are planted at a density of 8,500 vines per hectare on deep gravel and sandy gravel soils. The grape varieties consist of 63% Cabernet Sauvignon and 37% Merlot. HVE3 certified since 2019, the estate practices soil tillage or inter-row cover cropping, Poussard pruning, as well as leaf thinning ahead of hand harvesting.

The Vintage
The year was marked by very hot and particularly dry weather conditions. Despite a severe lack of rainfall, welcome rains arrived at the end of August and the beginning of September. These conditions allowed for an early harvest of perfectly healthy grapes, free from any fungal disease.

Winemaking and Aging
Vinification is carried out on a plot-by-plot basis in stainless steel vats ranging from 12 to 120 hectolitres. Alcoholic fermentation lasts five days at a controlled temperature of between 26 and 28°C, with two to three pump-overs performed daily. Maceration extends over 21 days for the Merlot and 22 days for the Cabernet Sauvignon. Malolactic fermentation takes place in both vats and barrels. Aging begins in November 2025 and lasts 12 months in French oak barrels, 55% of which are new. The final blend also incorporates 14% press wine.

Grape Varieties
This wine is made from a blend of 83% Cabernet Sauvignon and 17% Merlot.