Château Le Crock 2010 - A.O.C Saint-Estèphe
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89.7 sur 100 based on 7 Average rating of the Experts
Experts Global ScoreBased on 7 reviews
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The tiny, picturesque jewel of a property, sandwiched between Cos d'Estournel and Montrose, is owned by the same family that owns Chateau Leoville Poyferre in St.-Julien. A final blend of 44% Cabernet Sauvignon, 36% Merlot and the rest Cabernet Franc and Petit Verdot, the 2010 has turned out to be ripe, attractive wine with notes of sweet mocha, red and black currants, pen ink and light as well as sweet tannins. This wine is medium-bodied, elegant and best drunk over the next decade.
points on 100
Offers a good beam of cassis and briar, with singed anise, lilac and black tea notes. Displays a juicy edge on the finish, and should unwind nicely in the short term. Best from 2014 through 2022. 11,417 cases made.
points on 100
Les frères Cuvelier, également à la tête du Château Léoville Poyferré, ont décidé de redonner un coup de fouet à ce domaine de 32.5 hectares plantés en vignes. Longtemps en retrait dans les dégustations comparatives, il renoue aujourd’hui avec la tradition de vins plus complets, plus colorés et de meilleure maturité, comme nous les aimons.
points on 20



Built in Saint-Estèphe by the Merman family at thebeginning of the 19th century, the building is distinguished by its uniquearchitecture in the Médoc, referenced to the regional heritage.

Negotiating wines in Lille since 1804, the Cuvelier family, set foot in theBordeaux vineyard by acquiring the Château Le Crock in 1903. It later boughtthe Châteaux Léoville Poyferré (2nd Grand Cru Classé) and Moulin Riche inSaint-Julien in 1920.

In 1947 Max Cuvelier moved to Bordeaux and created a second trading house: H.Cuvelier & Fils. His eldest son, Didier, was responsible for the day-to-daymanagement of family property in 1979. For 40 years, he presided over thedestinies of the fields, providing the same care and precision research in theproduction of wines in Saint-Julien as in Saint-Estèphe.

In 2018, Sara Lecompte Cuvelier (cousin of Didier) takes up the torch, leadingthe Château Le Crock on the road to excellence.

Recognized Cru Bourgeois Superior in 1932, the Château Le Crock has a stronglink with the Alliance des Crus bourgeois du Médoc.


The vineyard

The Château Le Crock has 32 hectares of vineyardson an exceptional terroir composed of gravel, surface sand and clay in thebasement. The benefits of these typicalities are the ability to keep heat, drainsoils and provide a natural reserve of water. The vineyard is spread over threedistinct settlement areas, enjoying exceptional richness and aromaticdiversity. The proximity of the Gironde acts as a thermal regulator, thusavoiding excess temperature.

The traditional varieties of the Médoc, cabernet sauvignon (53%), merlot (33%),cabernet franc (9%) and petit verdot (5%), express at best the originality ofthe Saint-Estèphe terroir. Under the guidance of Jonathan Servant, a naturalenthusiast with a degree in ecology and oenology, the conduct of the vineyardis intended to be environmentally friendly. Tillage, sexual confusion andsmoking are privileged in order to minimize the use of chemicals.


The harvest

After the maturity tests carried out by the headof culture and the oenologist castle, comforted by the external eye of ourconsultant Michel Rolland, the manual harvest begins at the end of September.For two weeks, the group of 60 harvesters harvests the grapes by hand, plot byplot. The harvest came in individual crates. The clusters are then poured ontothe sorting table where the staff of the property selects the most beautifulcarefully. The berries, once separated from the scoop, join the Cuvier.


The Vat House

Oenologue castle at the property since 2000,Isabelle Davin oversees the activity of the vat house and the cellars. Theharvest is received in 14 stainless steel tanks and 8 thermo regulated concretetanks. In order to respect the terroir and depending on the characteristics ofthe grape varieties, the grapes are oriented in the different vats. Severaldaily windings will help in the smooth running of the alcoholic fermentationand allow the extracting of  the colorand tannins from the skin of the grapes. After a week of alcoholic fermentationand three to four weeks of maceration, comes the time of discharging and themalolactic fermentation performed partially in barrels.


The Cellars

The French oak barrels start from the finishedmalolactic fermentation and last between 16 and 18 months. Yoann Lavigne,cellar master, and his team are active in the cellar: topping and racking arenecessary in order to bring the best breeding conditions to the wine. Afterseveral tasting sessions with our wine consultant Michel Rolland, the assembly takesplace 6 months after the harvest. The vintages of Château Le Crock and ChâteauLa Croix Saint-Estèphe (second wine) are thus born. Bottling takes place 22 months after harvest.

Technical sheet

  • The producer
    Château Le Crock
  • Type of wine
    Cru Bourgeois
  • Appellation
  • Superficy
    32.5 hectares
  • Age of the vines
    37 years
  • Harvests
    100% hand harvested
  • Barrels
    33% of new barrels
  • When should you drink it?
    Drink between 2017 and 2030
  • Wine apogee
  • How is it now?
    Encore jeune, on peut le déguster ou le conserver en cave
  • Service temperature

The vineyard

This Red wine (Cru Bourgeois) from Saint-Estèphe is made with a vineyard that has an area of 32.5 hectares by Château Le Crock. The average age of the vines is 37 years. The harvest for this wine are 100% hand harvested.

Into the cellars

This wine has remained 18 months in Oak barrels. For this wine, the estate has made the choice to incorporate 33% of new barrels.


Located on the edge of the Gironde estuary, the Saint-Estèphe appellation is located around 50 km north of Bordeaux. Its location between the sea and the estuary gives it a mild climate, concretized by thermal regulation, good sunshine and a mixing of the winds, all of which are beneficial to the proper ripening of the grapes. It seems that vines were already planted on the territory of Saint-Estèphe in Roman times.
From the Middle Ages, the vineyard took off thanks to English traders who came to buy their wine in the port of Bordeaux. From the XVIIth century, the drainage of the marshy lands made it possible to further enlarge the surfaces.