" We don't sell the wine without touching the vine "
Chateau Crabitey Graves Rouge 2018
No longer available.
| Country: | France |
| Region: | Bordeaux |
| Winery: | Chateau Crabitey |
| Grape Types: | Cabernet Sauvignon Merlot |
| Vintage: | 2018 |
| Bottle Size: | 750 ml |
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Chateau Crabitey Graves Blanc is made from 70% Sauvignon Blanc and 30% Semillon.
Chateau Crabitey Graves Blanc displays a fine, light yellow color and a nice brilliance. Its nose is fine and complex - even lemony with its pomelo scent - with some smoky notes. In the mouth, the wine is fully developed and complex, with a nice volume as well as a light acidity for the freshness. The finish is long and distinguishes itself by nice and light woody and citrus fruit aromas.
Pairs with bisque, smoked fish, roasted chicken and vegetables with fresh herbs
Review:
"A fresh, tangy white with sliced lime and green-apple character. It’s medium-to full-bodied. Fruity finish. Creamy texture."
- James Suckling (Primeur tasting, June 2020) 91-92 pts
Chateau Camus Graves Rouge is made from 50% Merlot and 50% Cabernet Sauvignon
A dark purple color, this wine exhibits some delicate oak aromas, well-integrated with notes of red fruits and spices. The mouthfeel is fresh and fruity, with soft and elegant tannins. The wine is ready to drink but can also be aged for a few years to develop some secondary aromas with truffles and mushroom components
Pairs with red meat, poultry, and cheese.
Chateau d'Etroyes Mercurey Rouge Premier Cru Clos l'Eveque is made from 100 percent Pinot Noir.
The "Clos l'Evêque" was in the XVIII century the best vineyard in Mercurey. It belonged to the Bishopric of Chalon-sur-Saône, near Mercurey, and the wine was used for the bishop' receptions as well as for the masses (only the best wine could be served to God). In French "Evêque" means Bishop. It is also called a "Clos" because the vines used to be surrounded by a wall. Some parts of it still remain.
Lovely garnet color, medium intensity, limpid and bright, beautiful tears. The nose, clean and elegant, evokes ripe red and black fruits, rapsberry, cherry, blackberry, blueberry; the aeration is enriched by fine woody notes, roasted coffee, cocoa and a hint of licorice. The palate is ample, full, round and fleshy with a fruity expression of a beautiful purity; the evolution shows a fine substance, silky tannins supported by the freshness; the whole, perfectly balanced, presents a long torrefied finish on sweet spices.
From the 1er Cru "Clos l'Eveque", situated in the Northern part of the Mercurey village.
Harvesting is done manually and in crates to avoid trituration and bursting of the berries. The grapes are totally de-stemmed and put into tanks at low temperature for 3 days minimum. The maximum fruit is extracted. Pumping and some light pigeages will allow us to extract the coloring matter and tannins, which will promise us a good aging. The fermentation temperature will rise gradually to more than 30°C in order to stabilize the color. Once the sugars are finished, about 15 days minimum, maceration ends in closed tank for the final outcome of the wine.
The juice from the vat will be drawn off, then the solid material will be pressed into a pneumatic press and will be added in small touches to the free-run juice. After settling of the juice for 24 hours, the wines are intoned for aging in oak barrels for a period of 11 months. Malolactic fermentation will gradually start and will end in barrels.
Pairs with Beautiful meats (roast beef) and cheese. After the wine has aged, it can also be served with game.
Review:
"The toast, tar and licorice notes of oak play on the nose of this wine, obscuring the cherry fruit. Ripe, juicy dark cherry and a vein of freshness show on the palate as the oak notes recede and form a backdrop along with firm but fine tannin. The finish is balanced, rounded and juicy. Anne KREBIEHL MW"
- Wine Enthusiast (December 2020), 92 pts
Grand Veneur Chateauneuf du Pape Rouge Le Miocene is made from 65% Grenache noir, 25% Syrah, 10% Mourvèdre.
An intense dark-ruby color. The nose develop aromas of ripe black fruit (such as blackberry), cherry and spice box. The palate reveals the presence of tannins, in high quantity and elegant. The finish is long and luxurious. This is the Châteauneuf du Pape expression, displaying all the characteristics of the terroir.
Soil type: Plots are located northern part of Châteauneuf du Pape and the vines are grown under organic process.The soil is marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. The GRAND VENEUR cuvee will express year after year a great power and aromatic complexity.
Winemaking & ageing: Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats and oak casks.
Review:
The medium to full-bodied 2018 Chateauneuf du Pape Le Miocene is supple and silky, with fruit-forward notes of raspberries and apricot. It should drink well young. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 244, August 2019), 91-93 pts
"The 2018 Châteauneuf Du Pape Le Miocène can be thought of as the entry-level Châteauneuf from this estate and is a blend of 70% Grenache, 20% Syrah, and 10% Mourvèdre brought up in a mix of tank and neutral, older barrels. Impressive notes of mulled black cherries, darker currants, chocolaty herbs, and pepper all emerge from the glass and this medium to full-bodied 2018 has a great mid-palate, ample depth and richness, and sweet tannins. It’s beautifully done and just about seamless on the palate, with the forward, already delicious style of the vintage front and center. enjoy bottles anytime over the coming decade."
- Jeb Dunnuck (October 2020), 92 pts
- Wine Enthusiast (May 2021), 93 pts
Grand Veneur Chateauneuf-du-Pape Rouge Les Origines (MAGNUM) is made from 50% Grenache, 30% Mourvedre and 20% Syrah
Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Deep and brilliant, purple-red colour. An exciting nose with aromas of black fruit (blackcurrant, cherry) spices and vanilla. This great aromatic complexity is found on the palate : the spices and ripe fruit appear with an elegant woodiness and harmonious tannins. The finish has good aromatic length and introduces a touch of liquorice and pepper.
A terrific Châteauneuf du Pape with great concentration and finesse.
Best between 2 and 20 years. Best to decant if young (less than 5 years old).
Soil type Extreme north of Châteauneuf du Pape. This plateau is made with a high quantity of red clay mixed with rocks. This area is considerated to be one of the best to produce rich and powerful red wines. By definition, LES ORIGINES will always deliver a great complexity and ageing potential. Winemaking & ageing Harvest is sorted by hand, destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 20 days. Matured in vats (grenache) and in oak casks (syrah and mourvèdre).
Review:
"The 2018 Chateauneuf du Pape les Origines offers up scents of lavender and thyme on the nose, accenting red berries and cherries. This full-bodied effort reveals an intriguing tautness on the palate, with tart, redcurrant and pie-cherry notes juxtaposed against hints of dark chocolate. It seems to have tightened up a bit since I tasted it last year. The tannins are more prominent here than in many 2018s, suggesting that a couple of years in the cellar wouldn't hurt, as there's ample concentration and plenty of fruit-driven length on the finish. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue 251,October 2020), 94+ pts
Anne Delaroche Chateauneuf du Pape Rouge is made from 60% Grenache, 20% Syrah, 10% Mourvèdre, 10% Cinsault
Very deep garnet red color. Bouquet of small red berries and hints of spices. Rich, round and full in the mouth with a long finish.
Pairs well with game, duck, guinea fowl, pigeon, osso bucco, eggplant cake and flavorsome cheeses.
Product Description
Crabitey Graves Rouge is made from 47% Cabernet Sauvignon, 47% Merlot and 6% Petit Verdot.
Château Crabitey Graves Rouge presents a dark cherry color with nice ruby glints. The nose is fresh, revealing a wide range of red fruits flavors, along with a mellow and elegant oak presence. The mouth is powerful and round, supported by smooth and subtle tannins. The wine reveals a good length on the palate, with fruity and slightly oaky notes.
Pairs well is grilled lamb, beef stroganoff and hard cheeses.
Review:
The 2019 Crabitey is gorgeous. Blackberry, gravel, sage, leather, graphite and lavender build as the 2019 shows off its drive and vibrancy. The aromas and flavors are beautifully delineated. Deceptive in its mid-weight feel, the 2019 impresses with its poise and overall balance. - Antonio Galloni"
- Antonio Galloni's Vinous (Primeur tasting, June 2020) 90-92 pts
"This rich wine is powered by tannins and generous blackberry fruits. It is currently dry, with a firm core. But the wine has weight and will develop well. Drink from 2023. - ROGER VOSS"
- Wine Enthusiast (April 2021), 90 pts
Winery: Chateau Crabitey
Château Crabitey is situated in the town of Portets, a flagship wine-growing area in the Graves area of Bordeaux.
The Château was built in 1872 by Franciscan nuns who used it as an orphanage. The nuns planted vines in order to provide an income for the children in their care. After being in the hands of the church for more than 100 years, the estate was entrusted to Jean-Ralph de Butler. He restructured and extended the vineyards, and also built a new winery. In 1998, Jean-Ralph's son, Arnaud, succeeded his father and purchased the estate in full in 2008.
The vineyards of the Graves benefit from the cooling influence of the Garonne River just to east, and the deep gravel soils add minerality and complexity to the wines.
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Vinsacro Dioro is a blend of grapes from 100+ year old "vidau" vineyards where many varieties were planted together in the same plot.
Today the grapes are harvested and vinified separately. The final blend depends on the vintage but typically it's Tempranillo (50%), Garnacha (20%) and remaining 30% is a mix of mainly Graciano (10%) & Mazuelo (10%) with a little of Monastrell (5%) & Bobal (5%).
Review:
"The top of the range is the 2015 Vinsacro Dioro, a wine that is only produced in excellent vintages. It's a blend of 40% Vidau (the old field blend) plus 45% Tempranillo and 15% Mazuelo, from a slope in the south of the Monte Yerga called Cuesta la Reina, from a big, 120-hectare plot that has been with the Escudero family for generations. It fermented with indigenous yeasts in stainless steel with a long maceration. It matured in new French (70%) and American oak barrels for 18 months. It's still very young and a little shy, with a reticent nose where the lactic and spicy aromas are intermixed with earthy and dark fruit aromas. The palate is full-bodied but perfectly balanced, compact, powerful and serious, with abundant tannins, extract and clout. This should develop nicely in bottle, given its stuffing and balance. An excellent, modern version of a classical Rioja. 20,000 bottles were filled in June 2017. - Luis Gutierrez"
- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 pts
"(sourced from a 100+ year old plot of mixed varieties; aged in new and used French oak barrels for 14 months) Deep, bright-rimmed ruby. Ripe black and blue fruits on the expansive, spice- and smoke-accented nose, along with suggestions of vanilla, candied flowers and cola. The oak qualities recede quickly on the palate, which displays sappy, deeply concentrated boysenberry, black raspberry and spicecake flavors that show a suave blend of richness and energy. Supple tannins build steadily on the penetrating finish, which leaves cherry-cola and baking spice notes behind. - Josh Raynolds"
- Antonio Galloni's Vinous (February 2019), 93 pts
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- Jeb Dunnuck (March 2019), 93 pts
Grand Veneur Chateauneuf du Pape Blanc Le Miocene is made from 60% Clairette, 40% Roussanne
Pale yellow colour with hints of green, aromas of white flowers (may blossom, honeysuckle).
The palate is pleasantly balanced between liveliness and roundness, which brings out characteristics of dried apricot, honey and elderberry. A Châteauneuf du Pape white displaying a great finesse.
Best between 1 and 8 years.
Soil type Coming from the single vineyard named “La Fontaine”, the plot is facing north.It is made of clay-sand and limestone. Thanks to the northern orientation, it is always very well aired. This sector allow the Roussane and Clairette to mature in great conditions without losing freshness, which we believe is key point. Winemaking & ageing Whole-bunch pressing. Vinification in stainless-steel tanks. Fermentation temperature controlled at 15°C.
Review:
"Based on a 60/40 split of Clairette and Roussanne brought up all in tank, the 2019 Châteauneuf Du Pape Le Miocène Blanc offers a pretty, already complex nose of mulled citrus and pear fruits, leafy herbs, and honeyed toast. With notable richness, medium body, and bright acidity, as well as a clean, dry finish, it’s classic white from this great region to enjoy over the coming 3-5 years."
- Jeb Dunnuck (October 2020), 92 pts
- Wine Enthusiast (September 2021), 93 pts
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An intense purple color is followed by ripe red fruit aromas, such as sweet black cherry.
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It will accompany game, red meat or meat in sauce and strong cheeses.
Soil types
Châteauneuf du Pape vineyards are mostly located on plateaux. Stony-clay soil covered with large rolled stones. Some plots are more sandy.
Winemaking and aging
Harvest is destemmed and crushed. Fermentation temperature is controlled at 30°C. Vatting period of 18 to 21 days. Matured in vats (80%) and oak casks (20%).
Review:
"Not yet bottled, but certainly in the same mold as the 2018, the 2019 Châteauneuf Du Pape Vieux Terron offers a beautiful, forward perfume of kirsch liqueur and redcurrants intermixed with lots of Provençal spice and peppery garrigue. Soft, fleshy, medium to full-bodied, and pleasure-bent, enjoy this beauty any time over the coming 7-8 years."
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SALE!
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Soil: clay/sand with limestone.
Yield: 38 Hl / hectare
Hand-picked harvest. Vinification in stainless steel vats at a controlled temperature of 18°C.
Bottled early, 6 months after the harvest.
The color is clear and brilliant. A very intense nose of flowers, white peach and pear. On the palate, aromas are expressed with balance and an amazing freshness. A great example of Rhone white, single grape "Viognier".
To be enjoyed young, but can age for 3-5 years.
Soil types
Located next to the single vineyard “Les Champauvins”, nearby the Domaine Grand Veneur. Soils are made of clay and sand with limestone.
Winemaking & aging
Hand-picked harvest. Fermentation in temperature-controled vats. Early bottling, 6 months after harvest.
Review:
"A rare good Viognier from the Southern Rhône, the 2019 Domaine Grand Veneur Cotes du Rhone Blanc de Viognier offers delectable floral and apricot aromas, a medium-bodied, taut feel on the palate and a cool, refreshing finish tinged with citrus zest and silk. Drink it over the next year. - Joe Czerwinski"
- Robert Parker's Wine Advocate (September 2020), 90 pt
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Review:
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- Antonio Galloni's Vinous (June 2021), 94 pts
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Segries Secret Grange Lirac Rouge is made from 50% Grenache and 50% Syrah.
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The aromas are intense and complex. It has fruit flavors of course, Strawberry and Blackberry, but it also have some interesting spice components, garrigue, pepper and licorice.
The finish is long and very pleasant as the tannins are round and well integrated.
La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
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Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.
Review:
"The estate’s top wine is the 2016 Lirac Secret de la Grange, a 90-10 blend of Grenache and Syrah that never sees oak. This full-bodied blend is fabulously concentrated and lush, with ripe fruit flavors of raspberries and stone fruits, an intriguing hint of almond paste and a rich, long finish tinged with licorice. It should drink well for up to a decade. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #233, October 2017), 93 pts
Crisp, spice-inflected blackberry and black cherry flavors are anchored by a cooling mineral undertone in this stand-out Grenache-Syrah blend. It's ripe and glossy on the palate but pertly balanced with bristling aciditywine enthusiast 93 pts and a lingering stony finish. At peak now but should improve through 2028 and hold further. - ANNA LEE C. IIJIMA" - --
-Wine Enthusiast (December 2020), 93 pts
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One of the best values in the Sojourn portfolio, the Sonoma Coast Pinot Noir brings together eight unique lots from sites that comprise several of our single- vineyard designate bottlings. Sangiacomo, Rodgers Creek, Walala and Gap’s Crown Vineyards are the key components, creating a polished blend that offers robust flavors and exceptional texture. This wine offers balance and depth, with multiple layers of dark cherry, nutmeg and earth, leading to a long finish. It is drinking exceptionally well now with a fresh, complex bouquet that draws you into the glass. This wine is the real deal.
This wine is a blend of eight unique lots produced from Sonoma Coast vineyards ranging from Occidental to the Petaluma Gap. Gap’s Crown, Sangiacomo, Rodgers Creek and Walala Vineyards represent key components used to produce this blend. Pinot noir clones 115, 828, 667, Pommard, and Wädenswil 2A add unique elements creating a complex Pinot noir with a myriad of textures and flavors. Each vintage, this wine is balanced and vibrant with lush textures that are characteristic of the Gap’s Crown and Sangiacomo vineyard components.
Pairs with grilled red meat, grilled vegetables, Pizza and pasta.
Review:
"The same could be said for the 2018 Pinot Noir Sonoma Coast, which has a slightly fresher, more floral, raspberry-laced perfume as well as lots of pine and foresty nuances, medium to full body, a tight, vibrant texture, and a great finish. It's another beautiful wine that should evolve for 5-7 years or so."
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