Crochet Domaine Lucien Sancerre Croix du Roy 2008

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Winemaker's Notes:

The grapes were hand-picked and sorted a first time in the vineyard before being brought to the winery in 40 kg crate...

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  • RP: 92

    Robert Parker Score

    92

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GreatCorks.com
Danbury, CT (270 mi)
USD 32.99
750ml
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Union Square Wine & Spirits
New York, NY (220 mi)
USD 32.99
750ml
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Downright musky as well as hinting at white truffle and chalk dust, Crochet's 2008 Sancerre Clos du Roy delivers another Chablis-like concentration... Read more

Outstanding, textbook Sancerre. Lucien Crochet is renowned for his excellent Loire wines, and "La Croix Du Roy" is one of them. With bright citrus ... Read more

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User Reviews for Crochet Domaine Lucien Sancerre Croix du Roy

External Reviews for Crochet Domaine Lucien Sancerre Croix du Roy

External Review
Source: JJ Buckley Fine Wines
12/11/2010

Downright musky as well as hinting at white truffle and chalk dust, Crochet's 2008 Sancerre Clos du Roy delivers another Chablis-like concentration of salted meat stock with herbs and chalk, the whole drenched in refreshingly juicy lime and grapefrui... Robert Parker's Wine Advocate. A Sauvignon Blanc wine from Loire Valley in France. 2008 Crochet, Domaine Lucien Sancerre Croix du Roy 750ml


External Review
Source: Astor Wines & Spirits
08/19/2010

Outstanding, textbook Sancerre. Lucien Crochet is renowned for his excellent Loire wines, and "La Croix Du Roy" is one of them. With bright citrus fruit with delightful earthy and herbal tones, this is exactly what a great Sancerre should be.


Winemaker's Notes:

The grapes were hand-picked and sorted a first time in the vineyard before being brought to the winery in 40 kg crates. They were then table-sorted before being completely destemmed. A belt was used to transfer the grapes into the tanks. Daily punching of the cap and pumping over of the must. Fermentation lasted 28 days. A belt was used for devatting. The grapes were gently pressed using a pneumatic press. Ageing: 50% in barrels and 50% in stainless steel tanks.

The grapes were hand-picked and sorted a first time in the vineyard before being brought to the winery in 40 kg crates. They were then table-sorted before being completely destemmed. A belt was used to transfer the grapes into the tanks. Daily punching of the cap and pumping over of the must. Fermentation lasted 28 days. A belt was used for devatting. The grapes were gently pressed using a pneumatic press. Ageing: 50% in barrels and 50% in stainless steel tanks.

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