Château Croix Mouton 2018 is a Merlot-dominant Bordeaux Supérieur, crafted with 97% Merlot, alongside small amounts of Cabernet Sauvignon and Petit Verdot. The wine is full-bodied and rich, showcasing fresh red fruit flavors with silky tannins. Aged in both barrels and stainless steel vats, it offers elegance and finesse, making it a perfect choice for immediate enjoyment or short-term aging. Ideal for pairing with roast meats, grilled vegetables, or cheeses.

Winemaker

Chateau Croix Mouton is positioned in the commune of Lugon, on the clay soils of Ile de Carney. The setting is bucolic with true rural charm, and during the harvest period we take in the early-morning sunrise over the misty Dordogne river from the winery. As the day passes, sail boats and cruisers occasionally glide past, punctuating the still calm.

Croix Mouton produces wines intended for pleasure, and excellent while still young. Entirely Merlot driven, they are full bodied and rich in flavour, easy to drink but with finesse and a stunning display of fresh red fruit on the palate. After the release of its first vintage, Chateau Croix Mouton was very quickly recognised by Bordeaux wine experts as being excellent value for money. The M on Chateau Croix Mouton's label is special. It changes shape and colour each year to reflect the personality of each vintage.

Vineyard : Total surface of 70 ha : 97 % Merlot / 2.5 % Cabernet Sauvignon / 0,5 % Petit Verdot. 
Density of plantation : 3600 to 6000 plants/ha. 
Average age of the vineyard : 37. 
Soil is clayey and alluvial. 
Cultural methods : Ploughing of the soil, controlled deliberate grass growth. One cluster thinning at the beginning of veraison. Merlots leaves were thinned out at rising sun side and Cabernet Sauvignon once on both sides. 
Yield 2018 : 45 hl/ha. 
Harvest : Merlot : September 20th to 30th 2018, Cabernet Sauvignon : October 8th 2018. 
Winemaking : Sorting of the crop. Vinification in concrete and stainless steel vats widely open at 140 cm for pigeages. Punching of the caps 3 times a day until 1070 of density, twice a day until 1030, once a day until 1010 then 1 pumping over a day till the end of the alcoholic fermentation and maceration. 
Temperature during alcoholic fermentations : 26 /27 C maxi. 
Vatting period : 24 to 30 days for Merlot, 20 to 30 days for Cabernet. Malolactic fermentation in barrels and in vats with staves. 
Ageing : Coopers : Demptos : 40 %, Darnajou : 40%, Remond : 20% 
Maturing on lees during 3-4 months. 25 % in barrels and 75 % in tanks with or without wood.