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.
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.
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.
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
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
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.
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.