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Chateau Les Trois Croix 2008

Bordeaux Red Blends from Fronsac, Bordeaux, France
  • WS90
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Winemaker Notes

Chateau Les Trois Croix, the privately owned estate of the Patrick Leon Family is located on Fronsac's highest hill, close to Saint-Emilion & Pomerol. The chalk and clay soil provides the perfect environment for the grape varieties which produce this outstanding wine. Les Trois Croix is named after the three crosses on the pilgrimage site of a nearby 12th century church. Berfore retiring to assist his son Bertrand, Patrick Leon worked as wine master at such celebrated firms & wineries as Alexis Lichine, Chateau Mouton Rothschild, Opus One and Almaviva.

Good balance and ripe fruit freshness in the mouth, with good tannins that are noticeable but round and creamy. A great, classic Bordeaux Vintage.

Blend: 80% Merlot, 20% Cabernet Franc

Critical Acclaim

WS 90
Wine Spectator

A solid, mouthfilling, slightly gutsy style, with briary grip carrying the blackberry, fig and espresso notes, all laced with hints of dark olive and bittersweet ganache. Taut tannins on the finish will need ot soften in the cellar. Merlot and Cabernet Franc. Drink now through 2015.

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Chateau Les Trois Croix

Chateau Les Trois Croix

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Chateau Les Trois Croix, , France - Bordeaux
Chateau Les Trois Croix
Chateau Les Trois Croix is translated from French to mean "Three Crosses" for "three children". Patrick Leon and his wife dreamed of owning their own family winery one day. 1712 is carved in stone in the winery and reflects the age and seniority of the vineyard.

Located 86 meters above sea level on the limestone plateau, the vineyard offers a magnificent view over the hills, valleys and mounds typical "of this count... this Fronsac" Tuscan girondine "if endearing." The plateau of clay composed of "molasses of Fronsac" relies on large limestone rock outcropping that of the surface. These are ideal conditions for Merlot, the grape king supplemented by Cabernet Franc up to 20%, which the Fronsac region is known for producing.

Australia

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Syrah/Shiraz

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Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.

In the Glass

At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.

Perfect Pairings

Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.

Sommelier Secret

Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.

SOU143582_2008 Item# 109645

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