Chateau Lestage Chevillon comes from the same estate as our Cru Bourgeois Chateau Chantemerle, owned by the Cruchon family. Under the direction of Frederic Cruchon, the estates wines are rapidly making a name for themselves – their Chateau Les Trois Manoirs has also been promoted to Cru Bourgeois status. Lestage Chevillon is a Medoc and typifies the high quality wines from this region. We are pleased to introduce Lestage Chevillon to the UK for the first time and we are confident it will prove to be popular amongst red wine enthusiasts – it’s beautifully made.
The Cruchons have been wine makers for several generations and their small estate lies in Gaillan en Medoc right in the heart of the Medoc. Named after the Roman Gallius, Gaillan en Medoc represents a slice through ancient history. Gallius’ Roman villa lies a stone’s throw away in Terrefort and a circle of standing stones once sat at nearby Levraut (now relocated to Bordeaux’s city park and gardens). A vast forest sits to the west of Gaillan en Medoc and the narrow strip of vineyards sits to the east. The Medoc covers a tip of land between the Atlantic Ocean and the estuary of the Gironde and vines are grown on ridges of Garonne gravels that rise above the many streams, drainage ditches and dykes that stripe the area. Over the past decade we are seeing some cracking Clarets come from this area that are more affordable than those from the grand chateaux of neighbouring Haut Medoc.
Sailing and fishing are a big part of life in the northern Medoc and the cuisine here places a strong emphasis on seafood and fish from the estuary. If you ever get the chance to sample Lamprey Bordelaise try it with Claret; it’s divine. The rich flesh of lamprey coupled with a meaty red wine sauce is a marvellous match for Lestage Chevillon. Try it with strongly flavoured fish such as red snapper! Classic pairings for Medoc wines are also Bazas Beef and Salt Marsh Lamb (from sheep grazing along the estuary). Lestage Chevillon also pairs well with game pies, casseroles cooked in red wine, duck, mushroom based dishes and cheese.