Chateau Feytit-Clinet 2009
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Jeb
Dunnuck -
James
Suckling -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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Jeb Dunnuck
Still deeply colored, the sensational 2009 Feytit-Clinet boasts a knockout bouquet of black fruits, violets, hints of earth, and licorice. Deep, opulent, with incredible depth of fruit, ripe, sweet tannin, and a blockbuster finish, this beauty is just about off the charts. It's still youthful and lively and needs more time, but this is an incredible wine!
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James Suckling
Aromas of dark fruits, hazelnut and dark chocolate, follow through to a full body, with velvety tannins that are polished and refined. Beautiful depth of fruit to this.
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Robert Parker's Wine Advocate
Dominated by Merlot (95%) blended with a small amount of Cabernet Franc (5%), with 14.5% natural alcohol, it exhibits an opaque blue/purple color as well as a bouquet reminiscent of blueberry pie intermixed with espresso beans, black raspberries, charcoal and graphite. Full-bodied, thick and juicy with undeniable purity, a layered mouthfeel and abundant but sweet tannins, this exceptional Pomerol should be ready for prime time drinking in 5-8 years and last for at least three decades. Unfortunately, there are just over 1,300 cases produced.
Other Vintages
2022-
Jeb
Dunnuck -
James
Suckling - Decanter
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James
Suckling -
Jeb
Dunnuck -
Robert
Parker - Decanter
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Jeb
Dunnuck - Vinous
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Robert
Parker -
James
Suckling - Decanter
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James
Suckling -
Jeb
Dunnuck - Decanter
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Wine
Enthusiast -
Robert
Parker
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Jeb
Dunnuck -
James
Suckling - Decanter
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Robert
Parker
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Jeb
Dunnuck -
Robert
Parker -
James
Suckling -
Wine
Enthusiast - Decanter
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Jeb
Dunnuck -
Robert
Parker -
James
Suckling - Decanter
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Jeb
Dunnuck -
James
Suckling -
Robert
Parker -
Wine
Spectator
Jérémy Chasseuil, the oenologist of the family, succeeded in raising his wines to the level of the safe values of the appellation. In order to do this, he did not need the latest technology or the latest innovations: he kept his cellar simple and almost out of date.
The secret comes from the superb soil of gravel and clay. The wines are said to be the mirror image of the appellation.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.
Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.
After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.
Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.
The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.