Chateau Croizet Bages Pauillac, Bordeaux, Complete Guide

Learn everything about Chateau Croizet Bages, Pauillac, Fifth Growth, with wine tasting notes and wine with food pairing tips. Learn about best vintages, a history of the property, information on winemaking and the vineyards. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau Croizet Bages History, Overview

During the first half of the 18th century, the Croizet brothers, purchased several small parcels of Bordeaux vineyards to put together their own estate. Following the custom of the day, they named the estate combing their surname with the name of the area where the property was located and came up with Chateau Croizet Bages.

In 1853, Julien Calve bought the Bordeaux chateau and vines. The new owners changed the name to Calve-Croizet. A few years later, they renamed the property, Chateau Croizet Bages.

In 1875, the Calve family built a chateau for the property which was located away from the vines and close to the river in Pauillac. Eventually, that chateau was sold and a smaller chateau was constructed in the vines.

After the first world war, an American, Jean-Baptiste Monnot, obtained Chateau Croizet Bages and kept the Left Bank property until 1942, when it was bought by Paul Quie, a Bordeaux negociant. Since 1968, his son Jean-Michel Quie has taken care of the Pauillac property and the production of their Bordeaux wine, Chateau Croizet Bages.

Today, the Quie family also owns Chateau Rauzan-Gassies in the Margaux appellation and Chateau Bel Orme Tronquoy de Lalande, a Cru Bourgeois estate in the Haut Medoc. The Quie family began a massive renovation of the Croizet Bages estate, wine-making facilities, and vineyards in 2013.

Chateau Croizet Bages Vineyards, Terroir, Grapes, Winemaking

The 30 hectare Medoc vineyard of Croizet Bages is planted to 54% Cabernet Sauvignon, 38% Merlot and 4% Cabernet Franc. This shows a slight increase in the amount of Merlot in the vineyards. On average, the vines are close to 35 years of age. The vineyard has a terroir of gravel and sand soil on the Bages plateau.

The estate is not that from Chateau Lynch Bages or Chateau Grand Puy Lacoste. The vineyard of Croizet Bages is unusual in Pauillac because the vineyard is situated on one large, contiguous parcel. The vineyard can be subdivided into at least 20 different parcels of vines.

During the 1980s, much of the vineyard needed replanting. The previous vine density was 6,600 vines per hectare. Newer plantings were then placed at 8,000 vines per hectare.

Yields can be higher here than at most other classified, Pauillac estates as they are on average 55 hectoliters per hectare at Chateau Croizet Bages. Something else to consider, 50% of the Croizet Bages vineyard is harvested by machine.

The wine of Croizet Bages is vinified in traditional cement vats. Malolactic fermentation takes place in tank. Prior to 1994, no new oak was used to age the wine. That is not the case today as now, the wine is aged in 25% new, French oak barrels for 12 months. There is a second wine, La Tourelle de Croizet Bages, which made its debut in 1998.

The best vintages of Chateau Croizet Bages are 2019, 2018, 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2006 2005, 2003 and 2000. It should be noted that this often underperforming estate is now making very nice wines. Starting with the 2018 vintages, they have really started producing the best wines in the history of the estate.

The Quie family also produces a negociant wine, La Chartreuse du Croizet Bages. On average, Chateau Croizet Bages produces close to 12,500 cases of wine per year.

When to Drink Chateau Croizet Bages, Anticipated Maturity, Decanting Time

Chateau Croizet Bages can be enjoyed on the young side with a few hours of air. I think the wine is usually better with 5-10 years of bottle age. Of course, that can vary slightly, depending on the vintage character. In the best vintages, the wine will be at its best between 8-17 years of age after the vintage.

Young vintages can be decanted for an average of 1-3 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving Chateau Croizet Bages with Wine, Food, Pairing Tips

Chateau Croizet Bages is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Croizet Bages is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Croizet Bages is also good with Asian dishes, hearty fish courses like tuna, mushrooms, pasta and a myriad of hard and soft cheeses.

www.domaines-quie.com