Chateau L'Eglise Clinet 2015
- Decanter
-
Suckling
James -
Parker
Robert -
Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Decanter
Notes of cassis, bilberry, damson, charcoal and liquorice, with pure blackberry juice filling the crevices in between. The tannins are firm but flexible, allowing for some lightness. Hugely complex, but still hugely young. This vintage was made from the first year of the full maturity for these young vines – now 14 years old, 3.55pH. At this youthful stage you can feel the smoky, grilled brush of the oak, which is 70% new, with medium toast, and it’s double toasted to ensure there are no vanillin flavours. This wine will climb upwards and outwards towards the horizon, staking a claim for greatness in 2015.
-
James Suckling
The violets, roses and dark fruits are so evident but they entice you in a subtle and fresh way. Full-bodied, dense and tannic, yet everything is so in tune with everything else and there are no hard edges or loose ends. It’s like a whirlpool that draws you down and then shows you its beauty. The harmony and complexity is phenomenal. Try in 2024 but I don’t want to wait.
-
Robert Parker's Wine Advocate
Composed of 90% Merlot and 10% Cabernet Franc, the 2015 L'Eglise Clinet comes bursting out of the glass with a gorgeous perfume of exotic spices and potpourri over a core of blueberry compote, red currant jelly, spiced black plums and mulberries with touches of unsmoked cigars, powdered cinnamon and licorice. Big, rich and full-bodied, the palate offers exquisite harmony, packed with exotic spice and red and black fruit layers, finishing on an epically long-lasting mineral note. In an understated word: WOW. 98+
-
Wine Spectator
Very restrained and graceful now, this has serious cut and persistence to the blood orange, bitter cherry and plum fruit flavors. Shows a minerally edge through the finish, with ample flesh that should expand a bit more with the élevage. Fresh and long.
Barrel Sample: 94-97 Points
Other Vintages
2022-
Suckling
James -
Dunnuck
Jeb - Decanter
-
Suckling
James - Decanter
-
Parker
Robert -
Dunnuck
Jeb
-
Parker
Robert -
Suckling
James -
Dunnuck
Jeb - Decanter
-
Suckling
James - Decanter
-
Parker
Robert -
Dunnuck
Jeb
-
Suckling
James -
Dunnuck
Jeb -
Parker
Robert -
Spectator
Wine - Decanter
-
Suckling
James -
Parker
Robert - Decanter
-
Spectator
Wine
-
Dunnuck
Jeb -
Parker
Robert -
Suckling
James - Decanter
-
Spectator
Wine
-
Suckling
James -
Dunnuck
Jeb -
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Suckling
James -
Spectator
Wine
-
Spectator
Wine -
Parker
Robert -
Suckling
James
-
Parker
Robert -
Suckling
James -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Suckling
James -
Spectator
Wine -
Parker
Robert
-
Spectator
Wine -
Parker
Robert -
Suckling
James
-
Spectator
Wine -
Parker
Robert - Decanter
-
Parker
Robert
-
Spectator
Wine
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.