Raphaél Maurin

Chateau Croix de Roche, Collection privée, Fronsac 2014

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Ripe autumnal berry fruits on the nose, rich and broad on the palate with a supple and juicy style, abundant with fruit and texture. Nicely balanced with well integrated tannins and acidity. Vegan wine (no finning). Chateau Croix de Roche is certified organic by France standards. Only Celerier's Cellar sells this wine in the USA.

20 to 50 years old
Certified Organic vineyard. Use only Bordeaux mixture as preventive cares. Plowing done both mechanicaly and by hand. Grass grown one row out of two. Double Guyot pruning (short canes to concentrate even more the nutriments), disbudding, no green harvest needed, leaves removal non systematic. Parcel exposed South East bring ideal condition for maturation. Fully pruned and harvested by hand to have minimalstress on the berries. Harvest done always at peak maturity for thei best wines. Not released every vintage. 2014, small yield of 40hl/ha.
Destemmed and hand picked. 21 days cold maceration in concrete tank (long). indegineous yeast, natural Alcoholic fermentation with temperature controled under 30°. Daily pump over. Settling. transfer in oak barrel for Malolactic fermentation (30% new french oak barrel). Aged for 12 month in barrel and an extra 6 month in stainless steel tank to rest before bottling. Unfiltered (veggan).
250 cases
The 2014 Bordeaux vintage got off to a good start. The winter months were exactly what the vines needed with their moderate temperatures and heavy rain. The water tables were replenished after a few years of drought conditions. In fact, rainfall was at its highest level since the 2001 vintage, making 2014 one of the wettest winters on record for close to 50 years. This led to an early bud burst in the middle of March for the 2014 Bordeaux vintage. An early start to any vintage is always a good sign. March was slightly warmer than usual, which was followed by a warm, sunny and dry April. Things were looking good. In May, temperatures cooled down and some rain fell. The flowering took place at a rapid pace, which is another good sign. June started off hot, continuing the trend towards a good quality vintage. But many vineyards also experienced problems with rot, odium and mildew. Those potential threats took place because the wet conditions in May were followed by a warm, sunny June, which created the recipe for unwanted, humid, tropical conditions. Raphael properly aniticpated these conditions and set up perfect stage to nuture this upcoming harvest : carefull leaf removal, optimize aeration of the vineyard, crop thinning so humidity wasn't retained.
Fronsac, Bordeaux, France
Sandy clay and limestone, South-East exposition, excellent set up for optimal aeration, non aggressive sun exposition ans optimal maturity

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