Chateau Les Trois Croix Rouge [2018] 750ml, red

Former Mouton brewer explores the potential of Fronsac

Chateau Mouton Rothschild and Opus One. Patrick Leon, a winemaker who has produced wines that represent Bordeaux and California, has put together wines that make full use of his abilities at an affordable price. Chateau Les Wines from Fronsac on the right bank of Bordeaux. This is Trois Croix. The wines that Patrick started making by hand in 1995 after his retirement are mainly Merlot and Cabernet Franc. Although it is different from the Cabernet Sauvignon of the left bank, it is a brewer who has protected the glory of a first class chateau. It has a sophisticated finish that you wouldn't expect from a fron sack. His son Bertrand, who made wine with Patrick and is now the central figure, says, ``The soil of Fronsac is similar to the clay limestone of Saint-Émilion.It is less well known because negociants were not active, but it has great potential. "I want to change that image," he says passionately. Critic Robert Parker says, ``Patrick Leon adds depth and richness to the wines from his home estate.''

In winemaking, the wine is aged in new barrels for 18 months using Oxoline, which rotates and racks the barrels. Grape ratio: 80% Merlot and 20% Cabernet Franc. A balance of concentration and supple tannins, with an overflowing fruit flavor. In terms of balance, it rivals the Grand Cru Classe of Saint-Émilion. In addition to the regular Les Trois Crois, we also produce a small amount of rosé made by Saigner. Rosé, which is made from barrels during the red wine production process, is fruity and goes well with a wide variety of dishes. It was originally built for family weddings. In the recent rosé boom, this wine is known only to connoisseurs.

The wine is full of seductive fruit flavors of sweetly cooked plums, liquor-soaked cherries, and warm currant jam, complemented by delicate notes of charcoal, iron, and tobacco. It has a thick, juicy taste, a smooth texture, and a delicious combination of depth and breadth.

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