Château La Croizille
|Owner of the neighbouring domain Château Tour Baladoz since 1950, the family was well aware of its great potential. After many years of hard work and major investments, Emile and later on his eldest son Firmin brought Château Tour Baladoz to its actual level i.e. one of the finest Grands Crus in Saint-Émilion.
When the younger son Jacques bought Château La Croizille in 1996, he immediately decided to turn it into an extraordinary vineyard, out of respect for his elders, out of respect for the exceptional terroir and as a challenge for himself. In 2000 Firmin’s son Olivier entered the company to reinforce the team. The goal for Château La Croizille, to play in the premier league, was set.
Fifteen years of investment in the vineyard under the supervision of the director Jean-Michel Garcion has borne its fruits. Château La Croizille now disposes of a perfectly structured vineyard with a high diversity of orientations and terroirs, ideal for the elaboration of an exceptional wine.
With the construction of a new modern cellar that ended in 2012, the family De Schepper began a new chapter in the history of Château La Croizille. The result is a high-end technical tool which at the same time enhances the tourism potential of the estate.
Château La Croizille is a Saint-Emilion Grand Cru acquired by the De Schepper – De Mour family in 1996.
The 5 hectares of vines belonging to Château La Croizille benefit from remarkable soils on the borders of the clay-limestone plateau of Saint-Emilion in the commune of Saint-Laurent des Combes.
The De Schepper family combines this great terroir with high-end technology and traditional know-how to create with Château La Croizille a wine with an incomparable personality in Saint-Emilion.
In the vineyard
|Throughout the whole growing cycle, all the green work, from the priming of vine buds to green harvesting to deleafing, is considered paramount by Château La Croizille’s team to bring in the most healthy and mature grapes possible.The date for the manual harvest is determined separately for each plot in accordance with the grape variety, the soil and the exposure. It is common that the same plot is harvested at different occasions.|
The Wine making
|After the manual harvest and the double sorting completed by a mechanical sorting through the Wine Selective Process, the grapes are destemmed and slightly crushed before they are cooled and brought into the thermo-regulated vats where they sink to the bottom through their weight. The little vats allow to vinify each parcel and grape variety separately.
During the pre-fermentation and the maceration, the temperature is kept low and the wine undergoes several pumping overs to extract the colour and the delicate fruit aromas out of the skin of the grapes.
Then starts the alcoholic fermentation and we spray the marc to provide sufficient oxygen necessary for the yeast to develop. Moreover, the oxygen will encourage the further extraction of the colour and the tannins which we find in the skin of the grape, leading to a stabilization of the colour by the released tannins.
The malolactic fermentation generally proceeds on marc before the drawing off and the pressing of the marc. The wine obtained after the pressing will be treated separately.
The wine ages in 100% new oak barrels coming from the French interior. The oak trees are carefully selected by our coopers and the wood is burnt according to our needs.
At the end of the summer season that follows the harvest, the wine rests in the modern cellar of the first year, semi-buried in the limestone rock and equipped with the modular system OXOline2® allowing us an individual wine making and ageing of each barrel.
Afterwards, the barrels are “elevated” in the cellar of the second year where the wine will continue its ageing in perfect conditions, as an airconditioning system guarantees a constant temperature while a hygrometer limits the evaporation loss of wine in the barrels.
During eighteen to twenty-four months the wine will benefit from these noble merrains to develop into a class wine.
The microclimat of Saint-Emilion
|Situated on the right bank of the Dordogne River, the Saint-Émilion region benefits from the temperate oceanic climate typical of the Bordeaux region.Moderate temperature differences between summer and winter, an annual average temperature of 12.8°C and rainfall well distributed throughout the year make it a dream location to grow wine. The fruit ripens perfectly during the hot summers and warm autumns. The Dordogne and the Isle protect the grapes against the risk of frost during autumn.|