2005 | Chateau Croix de Labrie | Saint-Emilion Grand Cru

Introduction

Red Wine: 2005 | Chateau Croix de Labrie | Saint-Emilion Grand Cru

Highly aromatic nose offers black raspberry, bitter chocolate and sweet oak tones (this is done entirely in Seguin-Moreau barrels). Sweet and fruity, with ripe, harmonious acidity framing the dark fruit and mineral flavors and contributing energy.

Order from the Largest & Most Trusted Premium Spirits Marketplace!

Featured in

• ROLLING STONE
• MEN’S JOURNAL
• US WEEKLY

NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts. We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

Producer: Chateau Croix de Labrie

Vintage: 2005

Size: 750ml

ABV: 13.5%

Varietal: Bordeaux Blend Red

Country/Region: France, Bordeaux

Highly aromatic nose offers black raspberry, bitter chocolate and sweet oak tones (this is done entirely in Seguin-Moreau barrels). Sweet and fruity, with ripe, harmonious acidity framing the dark fruit and mineral flavors and contributing energy.

Producer Information

Chteau Croix De Labrie is a Saint-milion wine producer, located in the commune of Saint-Christophe des Bardes. It was promoted to grand cru class in the 2022 classification with the historic cellars dating back to 1687. The chteau was purchased by Axelle and Pierre Courdurie in 2013. Today, a mere 400 cases of the Grand Vin is produced making Chateau Croix De Labrie one of the last remaining ‘garage wine’ projects from the 1990s. The second wine is Chapelle de Labrie. A total of 5.7 hectares (14 acres) are cultivated for the estate, planted on clay-limestone and gravel-clay soil types. Predominantly Merlot is planted with smaller portions of Cabernet Sauvignon and Cabernet Franc with vines averaging approximately 50 years of age. Biodymanic and organic farming principles are employed and grapes are hand-picked at harvest. In the winery, plots of grapes are vinified seperately and are cold-soaked for four days prior to fermentation. Malolactic fermentation is carried out in both vats and barrels with wines barrel-aged 18 months prior to bottling.