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 parcel of vines.
During the 1980’s, 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
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 and pasta.
Château Croizet-Bages Wine Tasting Notes
10 Vintages 30,808 Views Sort by Vintage-Rating
|2017||Château Croizet-Bages (Pauillac)|
Medium bodied and bright with crunchy red fruits, this wine concludes with a tart, sharp, cranberry, herb and cassis endnote.
1,580 Views Tasted Apr 26, 2018
|2016||Château Croizet-Bages (Pauillac)|
Sharp tannins and on the lean, cranberry side of the style range the wine is a solid example of old-school, classic Bordeaux.
1,235 Views Tasted Sep 21, 2019
Medium bodied, lean in weigh with salty tannins, this wine has a classic, old school Pauillac profile of lead pencil and cedar.
1,795 Views Tasted Apr 29, 2017
|2015||Château Croizet-Bages (Pauillac)|
A bouquet of plums, cassis, earth and tobacco, medium bodied and with a rusticity in the tannins that is exposed in the end notes. 85 - 87 Pts
1,346 Views Tasted Apr 18, 2016
|2014||Château Croizet-Bages (Pauillac)|
Sweet and tart with plums, earth and tobacco on the forefront with a conspicuous note of rusticity in the tannins surfacing in the end notes. 85-87 Pts
3,382 Views Tasted Apr 14, 2015
|2013||Château Croizet-Bages (Pauillac)|
Light, strict and tart, this wine has cranberry and cassis notes with tobacco in its drying finish. Drink this young. 82-83 Pts
2,549 Views Tasted Apr 20, 2014
|2012||Château Croizet-Bages (Pauillac)|
Light in color and fruit, this early drinking blend of 55% Cabernet Sauvignon, 44% Merlot and 1% Cabernet Franc is slightly more interesting on the tobacco and red fruit nose, than in the crisp, slightly tart cranberry and cassis finish.
1,984 Views Tasted Mar 11, 2015
|2010||Château Croizet-Bages (Pauillac)|
Medium bodied, light in style, focused on red plum and cranberry fruits, the wine is on the bright, fresh, crisp side. The nose is more interesting with its blackberry, earth and tobacco notes. Produced from a blend of 80% Cabernet Sauvignon, 17% Merlot and 3% Cabernet Franc.
3,176 Views Tasted Mar 18, 2014
|2009||Château Croizet-Bages (Pauillac)|
Austere in style, medium bodied with a focus on red berries, there is some dryness to the tannins in this classically styled Bordeaux. From a blend of 70% Cabernet Sauvignon, 26% Merlot and 4% Cabernet Franc.
6,828 Views Tasted May 24, 2012
|2008||Château Croizet-Bages (Pauillac)|
Better on the nose, with its cedar, tobacco, and sharp, red berry profile, than on the palate. Medium bodied, with a bright, crisp, red fruit character, the wine manages to be strict and short. This is what my old school British friends would have called four square.
3,135 Views Tasted Sep 16, 2017
|2005||Château Croizet-Bages (Pauillac)|
Very light in color and with little concentration or character, there is some dark berries and earthy notes in this already mature wine. Drink up.
3,798 Views Tasted May 12, 2013