Croix Canon

Saint Émilion Grand Cru

Croix Canon

Saint Émilion Grand Cru

Croix Canon is crafted with precision and care. In the cellar, the gravity-flow fermenting room allows for gentle yet thorough extraction. Made primarily from Merlot grapes with some Cabernet Franc, the wine is aged for 18 months in French oak barrels, 10% of whichis new.

Tasting Notes

The nose is fresh, delicate and fruity. The palate is silky with an intense aromatic expression and firm tannin structure. A long and graceful finish displays the balance and poise which define Croix Canon.

Food Pairing

Match this wine at cellar temperature to a variety of dishes based on red meat or pair with ripe cheeses.

Croix Canon is crafted with precision and care. In the cellar, the gravity-flow fermenting room allows for gentle yet thorough extraction. Made primarily from Merlot grapes with some Cabernet Franc, the wine is aged for 18 months in French oak barrels, 10% of whichis new.

Tasting Notes

The nose is fresh, delicate and fruity. The palate is silky with an intense aromatic expression and firm tannin structure. A long and graceful finish displays the balance and poise which define Croix Canon.

Food Pairing

Match this wine at cellar temperature to a variety of dishes based on red meat or pair with ripe cheeses.

Vineyard & Production Info

Soil composition:
Calcareous and Clay-Loam
Vines/acre:
2,600 - 2,880
Yield/acre:
35 hl/ha tons
Exposure:
Southwestern
Harvest time:
September October
Bottles produced of this wine:
420,000

Winemaking & Aging

Maceration length:
14
Varietal composition:
65% Merlot, 35% Cabernet Franc
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
14 days
Fermentation temperature:
82 °F
Maceration technique:
Punchdown and Pumpovers
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225L
Type of oak:
French
Length of aging before bottling:
18 months
Age of Aging Container:
10% new
Total SO2:
66

Analytical Data

pH level:
3.74
Acidity:
2.95 g/L
Alcohol:
14.2 %
Dry extract:
28.9 g/L
Total SO2:
66
Residual sugar:
0.4 g/L