+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close

Domaine du Cros Marcillac 2005

Winemaker's Notes:

The wines here are made exclusively from the Mansois grape, otherwise known as Fer or Fer Servadou in Gaillac. In 1982 Domaine du Cros was a tiny estate of one hectare producing a mere 4000 bottles a year. Then began a program of buying and renting older vineyards and planting on the best hillsides (some of which have a gradient of 1:3). The surface area of the vineyard now covers 25 hectares, most of which are used for AOC production. The Teuliers then constructed a wine storehouse enabling them to rack by gravity and added an air-conditioned bottle storage room. Both the wines undergo a lengthy vinification of 20-25 days in stainless steel thermo-regulated vats. Domaine du Cros makes two styles: a basic 'tradition' or 'Lo Sang del Pais' (the blood of the soil) which is supple with juicy raspberry flavours underpinned by slate and gravel notes and the 'Cuvée Speciale' from 50-80 year old vines (now called 'Vieilles Vignes') which spends 18 months in old oak casks and expresses myriad black fruits: myrtille, mure and cassis to name but several. The wines define the notion of gouleyant or gracia placendi, delicious wine so instantly appealing that we unfurl our tongues and allow the flavours to slide silkily across our palates without analysis. Clock the Occitan dialect on the label whilst you tuck into milk fed lamb from the Aveyron (or Sainsbury's). Other local delicacies include tripoux and aligot (mashed potato and cheese) and fromage de Laguiole.

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • List It
  • Add Review
0 5 0.5
Average Rating Rate It Add

External Reviews for Domaine du Cros Marcillac

External Review
Source: Astor Wines & Spirits
07/11/2007

Marcillac is a tiny region in the southwest of France. Made from the indigenous Fer grape variety also known as Mansois. Full of mixed black fruit - berries, plums and spice. Intense, dark fruit yet not excessively extracted. This is mineraled and still lithe on the palate. Just delicious and fresh.



The wines here are made exclusively from the Mansois grape, otherwise known as Fer or Fer Servadou in Gaillac. In 1982 Domaine du Cros was a tiny estate of one hectare producing a mere 4000 bottles a year. Then began a program of buying and renting older vineyards and planting on the best hillsides (some of which have a gradient of 1:3). The surface area of the vineyard now covers 25 hectares, most of which are used for AOC production. The Teuliers then constructed a wine storehouse enabling them to rack by gravity and added an air-conditioned bottle storage room. Both the wines undergo a lengthy vinification of 20-25 days in stainless steel thermo-regulated vats. Domaine du Cros makes two styles: a basic 'tradition' or 'Lo Sang del Pais' (the blood of the soil) which is supple with juicy raspberry flavours underpinned by slate and gravel notes and the 'Cuvée Speciale' from 50-80 year old vines (now called 'Vieilles Vignes') which spends 18 months in old oak casks and expresses myriad black fruits: myrtille, mure and cassis to name but several. The wines define the notion of gouleyant or gracia placendi, delicious wine so instantly appealing that we unfurl our tongues and allow the flavours to slide silkily across our palates without analysis. Clock the Occitan dialect on the label whilst you tuck into milk fed lamb from the Aveyron (or Sainsbury's). Other local delicacies include tripoux and aligot (mashed potato and cheese) and fromage de Laguiole.

Best Wine Deals

See More Deals »






Snooth Media Network