PV Tasting Notes
The small Pomerol estate of only 10 acres, La Croix St. Georges, changed their winemaking process in 1999 to a more Burgundian method, and the change has worked tremendously well, 1999, 2000 and 2005 were all fabulous vintages and wines, the 2007 is another very great wine. Black/purple colour, deep aromas of truffle, Kirsch, asphalt, sweet liquorices, the flavours are mostly deep, but there's uplift here, almost "lemon balm" and toasty new oak. Full bodied with an elegant richness and a layered palate feel, high tannin, but they’re sweet tannins and the wine has a wonderful freshness, the finish is long with considerable finesse. This is a very classy wine.Independent Review
88 points Robert Parker - The Wine Advocate, April 2010
An attractive, earthy wine displaying lots of charcoal, barbecue smoke, meaty black cherry and black currant, and a notion of toasty oak, this medium-bodied Pomerol possesses excellent flesh and depth. A blend of 96% Merlot and 4% Cabernet Franc, it should be drunk over the next 6-7 years.
89-92 Points The Wine Spectator
Shows mineral, citrus fruit and blackberry. Medium-bodied, with firm tannins and a lovely texture, but very structured, with a smoky finish and toasty oak. Web 2009
Serve this with all manner of great foods like, Beef Tartare, Beef Carpaccio with spicy olive oil, Roast beef with Yorkshire pudding, Seared beef fillet, Beef Tagliata, Poached fillet of beef on red peppers, Beef stroganoff, Blackened beef steak, Tournedos Rossini with Madera Sauce, Beef olives with kidney gravy, Slow roasted four rib, Seared beef fillet, Beef and shiitake mushroom stir fry, Salt beef and horseradish mash, Sweet tangy chilli beef, Braised shin of beef, Roast fillet of lamb, Navarin of lamb, Braised duck legs, roast duck breasts and red cabbage slaw, Duck with soy, diced plum and honey, Pan-roasted duck with cherry sauce, Pan-roasted partridge with creamed Brussels sprouts and chestnuts, Roast grouse with neeps, savoy sausage and whisky honey sauce, Honeyed crispy duck, Venison with blueberries, Roasted venison with chocolate vinaigrette.