Clos Dubreuil 2003
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Robert Parker's Wine Advocate
This gorgeous, exotic, spicy St.-Emilion offers aromas and flavors of plum liqueur, figs, chocolate, and sweet black cherries as well as currants. With low acidity, tremendous opulence, and a sensual tactile impression, it is best consumed during its first decade of life. Sadly, production is limited for this garagiste operation.
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Wine Spectator
Very dark and reserved on the nose, but there's a lovely undertone of ripe black fruit, damsons and spicy oak just waiting to blossom. Full-bodied, with lots of fruit and oak flavors, firm young tannins and a long finish.
In 2002, Benoit Trocard therefore decided to set up at Clos Dubreuil and devote himself to the development of the estate by selecting the finest parcels of land from Saint Emilion’s clay-limestone plateau. In 2007 he acquired a farm dating from the Middle Ages, situated just a stone’s throw from Clos Dubreuil’s original location. This enabled him to freely pursue his passion for plot-by-plot vinification, an approach that allows each plot both to express its singularity and to interact harmoniously with the other plots. Benoit Trocard makes no secret of the fact that he is in pursuit of excellence. He obsessively strives for increased precision, both on the vineyards and in the winery. This, combined with the incredible, hilltop terroir, is what makes Clos Dubreuil a truly exceptional wine.
In 2014, Benoit Trocard began a serious new building project with the construction of a cellar whose scale matches his ambitious aims. It combines traditional and modern features, and is located in the same spot where Clos Dubreuil’s history began in 1997.
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.
Marked by its historic fortified village—perhaps the prettiest in all of Bordeaux, the St-Émilion appellation, along with its neighboring village of Pomerol, are leaders in quality on the Right Bank of Bordeaux. These Merlot-dominant red wines (complemented by various amounts of Cabernet Franc and/or Cabernet Sauvignon) remain some of the most admired and collected wines of the world.
St-Émilion has the longest history in wine production in Bordeaux—longer than the Left Bank—dating back to an 8th century monk named Saint Émilion who became a hermit in one of the many limestone caves scattered throughout the area.
Today St-Émilion is made up of hundreds of independent farmers dedicated to the same thing: growing Merlot and Cabernet Franc (and tiny amounts of Cabernet Sauvignon). While always roughly the same blend, the wines of St-Émilion vary considerably depending on the soil upon which they are grown—and the soils do vary considerably throughout the region.
The chateaux with the highest classification (Premier Grand Cru Classés) are on gravel-rich soils or steep, clay-limestone hillsides. There are only four given the highest rank, called Premier Grand Cru Classés A (Chateau Cheval Blanc, Ausone, Angélus, Pavie) and 14 are Premier Grand Cru Classés B. Much of the rest of the vineyards in the appellation are on flatter land where the soils are a mix of gravel, sand and alluvial matter.
Great wines from St-Émilion will be deep in color, and might have characteristics of blackberry liqueur, black raspberry, licorice, chocolate, grilled meat, earth or truffles. They will be bold, layered and lush.