Histoy
The “satellite” appellation of Lussac-Saint-Emilion owes its name to the Gallo-Roman villa of a certain Luccius. Lussac was also the scene of major battles between Catholics and Protestants in 1622. The latter pillaged the town before absconding with the church relics. Founded in 1137, the powerful Abbey of Faise, which protected the entire Lussac area, is responsible for introducing winegrowing.The grapes are hand picked into small crates. Fermentation takes place in small (75-hectolitre) temperature-controlled wooden vats. Each separate plot (according to terroir and age of the vines) is fermented separately and the wine is aged in new French oak barrels. Nowadays’ owner:Bernard Magrez
Vineyard magnate Bernard Magrez, whose holdings encompass 21 properties in the Bordeaux region, including legendary Chateau Pape-Clement, and 11 other properties throughout the world, is the man behind this little superstar of a wine. As with all of his properties, everything is done by hand with the help of oenologist consultant Michel Rolland. They make a fabulously rich and concentrated wine from poor soil that is made for winegrowing.
Technique information
Location: Lussac Saint Emilion, “satellite” appellation of Saint Emilion.
Appellation:Appellation Lussac Saint-Emilion Controlee
Neighboring Chateau:
Acreage:7 hectares
Soil: Clay-limestone plateau on limestone with some iron pan.
Grape Variety: 100% Merlot
Average age of vines: 20 years
Cultivation Density: 5,500 vines per hectare
Viticulture:Traditional Bordeaux pruning with two canes. Complete green cover between the vine rows. Bud thinning, leaf thinning, and green harvesting if necessary.
Winemaking: The grapes are initially sorted in the vineyard and hand-picked. They are again sorted in the cellar before and after destemming. The fruit is put into wooden vats by gravity flow. Grapes from each plot fermented separately with manual punching down of the cap. Long maceration. Malolactic fermentation in 50% new oak barrels. The wine is aged for 16-18 months, 60% in new barrels and the rest in one wines’ barrels.
Yield: 40 to 50 hl per hectare
Brands:
Chateau La Croix de L’Esperance(First Label)(A.O.C. Lussac Saint-Emilion)
Annual Production: 25,000 bottles per year
Character:
Chateau La Croix de L’Esperance(First Label):100% Merlot cuvee is part of Bernard Magrez’s Cuvee d’Exception，elegant, medium-bodied, spicy.
Best Vintages:Chateau La Croix de L’Esperance(First Label):2003，2005
Awards:
Chateau La Croix de L’Esperance(First Label):
Vintage 2003: Gold Medal at 2005 Paris competition奖
Vintage 2002: Gold Medal at 2005 Brussels and Bordeaux competitions
Bronze Medal by Decanter 2005
Bronze Medal at the 2005 London International Wine & Spirit Competition
Seal of Approval at the 2005 London International Wine & Spirit Competition
Website:www.bernard-magrez.com
Serving suggestion
Cellar Humidity and Temperature:70-95%, 14-18 ℃
Serving Temperature: 17-19 °C
Optimum Drinking and Ageing Potential:5-7 years, about 15 years.
Food match:
Chateau La Croix de L’Esperance(First Label):Strong-tasting red meats, with sauce. Cheese.
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