Clos L'Eglise Pomerol 2011
Bordeaux Red Blends from Pomerol, Bordeaux, France
The Wine Advocate - "Another beautiful wine from the Garcin family, Clos l’Eglise, which had been a moribund estate for decades, leaped to the forefront in the late nineties where it has remained ever since. The dense ruby/purple-hued, medium-bodied 2011 possesses abundant notes of sweet black cherries, licorice and plums as well as impressive purity, texture and length. It should be at its peak in 2-3 years and last for 12-15. Usually, this is a blend of 80+% Merlot and the balance Cabernet Franc."
International Wine Cellar - "Dark ruby-red. Spicy, precise aromas of red cherry, cassis, vanilla and violet. Enters the mouth sweet and luscious, with very good intensity to the red and black fruit flavors. The finish features rising but smooth tannins and a repeating note of violet. Another wine from Helene Garcin that seems to be less extracted and needlessly massive than usual, and it's a major success for the vintage.
Range: 90-93 Points"
Wine Spectator - "A fleshy, crowd-pleasing style, with Black Forest cake and roasted anise notes out front, followed by mouthfilling plum sauce, blackberry paste and fig flavors. Picks up a slightly chewy toast edge on the finish, but this will progress quickly thanks to the ripe fruit."
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Clos L'Eglise Pomerol Winery
Belonging to the aristocracy of the Pomerol is not the result of a decision but a heritage of quality and tradition, as in case of Clos L'Eglise. Just over three quarters of a century ago, in 1925, Savinien Giraud, the owner of Ch Trotenoy and President of the viticultural and agricultural Union of Pomerol, submitted to the Bordeaux Chamber of Commerce a "Classification" of the greatest wines of Pomerol, with Clos L'Eglise listed among the leading runners. This is why it is possible to date the reputation of Clos L'Eglise and the rank assigned to it by its peers, the members of the Union.
In the 18th century, Clos L'Eglise with its 14 hectares was considered to be a very big domaine for Pomerol, ahead of about a dozen great wines which formed – and still form –the heart of Pomerol. The estate subsequently took the name of Clos L'Eglise. However, following succession problems, it was split into two with, on the one side, the original Clos L'Eglise (Rouchut family) and on the other, Clos L'Eglise-Clinet (Mauléon family). Clos L'Eglise therefore has a continuous wine-producing tradition spread of several centuries.
It is the soil which gives a great wine its personality and it is the efforts of Sylviane Garcin-Cathiard that have developed it fully. She took over the property in January 1997, and using her experience at Château Haut-Bergey in Pessac-Léognan, she completely reorganized the chai.
The soil is composed of clay and gravel, with iron deposits, which gives Pomerol its distinctive character. Situated on the slope of a hill, most of the vineyard stretches to the south-west of the building, at the break of the famous Pomerol plateau. It covers an area of 6 hectares. The vineyard is composed of 60% Merlot and 40% Cabernet Franc (or Bouchet).
The wine is made according to traditional methods. View all Clos L'Eglise Pomerol Wines
About PomerolView a map of Pomerol wineries POH-mehr-all
It's a tiny region, and it has no classification system. But the wines produced from Pomerol can be sensuous and life-changing. Here lies Chateau Pétrus, one of the most expensive and sought-after wines of the world – many vintages commanding prices higher than the first-growth chateaux of the Médoc. The area is all vines, with no real town center, just roads connecting the lands and small, farmhouse style chateaux.
Soils in the area are primarily gravel based, intermittent with a clay subsoil, which is a factor in the rich flavors of the wines. Like its right bank neighbors, Pomerol sticks mainly to Merlot, with at least 2/3 of the land under vine growing the variety. Cabernet Franc makes up most of the remainder, with some Cabernet Sauvignon and a spot or two of Malbec. Vines are old and yields are extremely low – add those factors to the soil, and it's a recipe for an elegant, distinctive wine, with typical descriptors of intense aromas, ripe fruits and supple tannins. Quality can be vintage-dependent - in a good vintage, expect melt-in-your-mouth wine.
About France - Other regionsWhen it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.