Château Vray Croix de Gay 2011 is a medium-bodied Pomerol with a core of black cherry and cassis aromas, accented by subtle floral and minty notes. Crisp acidity and polished, mineral-tinged tannins give structure and balance, leading to a dry, precise finish. Elegant yet masculine, it shows intensity and energy, with good potential to age through 2030.

The Wine Advocate | RP 89-91
Published: May 31, 2012

Tasted en primeur at the Pomerol Syndicate. Lucid in colour, the 2011 Vray Croix de Gay has an attractive bouquet with lifted black cherries and cassis on the nose, impressive delineation. The palate is medium-bodied with good weight and crisp acidity. Quite masculine and tannic in the mouth, it displays fine purity and balance, with a dry, slightly terse finish. Tasted April 2012.

James Suckling | JS 91
Published: Mar 31, 2012

Like the core of fruit here with a polished and minerally tannin character. Floral and lightly minty on finish. Well done.

Jancis Robinson | JR 16.5
Published: Mar 15, 2012
Drink: 2018-2030

Blackish purple. Well-integrated nose showing well-ripened fruit with some energy. Very ambitious and intense. 

Vivino | Vivino 4.2

Full nose of rose petals and warm, baked black cherries. Spicy, dark berries on the palate with some plushness. Touch of stone. Really nice tannic structure. A long, peppery finish.

Technical Specs

Alcohol: 14%
Closure: Natural Cork
Harvest/Vintage: 2011
Oak: 12–14 months in French oak barrels, approximately 50% new oak
Varietals: Merlot and Cabernet Franc (Merlot dominant; exact 2011 proportions not confirmed)
Farming/Vineyard: Approximately 3.36-hectare vineyard comprising 9 plots on clay-rich gravel soils in the heart of the Pomerol plateau, neighbouring Château Pétrus and Château Trotanoy
Winemaking: Hand-harvested grapes, traditional vinification with temperature-controlled fermentation and ageing in French oak barrels
Winemaker/Producer: Château Vray Croix de Gay – Famille Guichard
Region/Appellation: Pomerol, Bordeaux, France
Classification: Pomerol AOC

Serving Temperature: 16–18°C
Decanting: 30–60 minutes
Food Pairing: Roast lamb, grilled ribeye, beef Wellington, duck breast, venison, truffle dishes and mature cheeses.