Château Croizet-Bages 2025

Tasting Notes and Characteristics of Château Croizet-Bages 2025

Tasting

Nose
The aromatic bouquet is powerful, unveiling expressive notes of black fruits, spices and cedar.

Palate
Generous and opulent, the palate offers fine concentration supported by supple, refined tannins. The whole stands out for its balance, freshness and long, elegant finish.

Food and wine pairings
This wine will pair wonderfully with roasted or braised red meats, lamb, game, as well as roasted poultry, mushroom-based dishes or aged 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 Grand Cru Classé from Pauillac with remarkable elegance

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

The vineyard
Located on the famous Bages plateau in Pauillac, the vineyard extends over a productive 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. Certified HVE3 since 2019, the estate practices soil cultivation or inter-row grass cover, Poussard pruning, as well as leaf removal before manual harvesting.

The vintage
The year was marked by very hot and particularly dry climatic conditions. Despite a severe lack of rainfall, providential rains fell at the end of August and the beginning of September. These conditions allowed an early harvest of perfectly healthy grapes, free from any cryptogamic disease.

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

Grape varieties
This wine is the result of a blend of 83% Cabernet Sauvignon and 17% Merlot.