Chateau Clinet 2019
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Suckling
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Robert - Decanter
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Product Details
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Winemaker Notes
A vintage ranked among the very best. This decade has produced a number of powerful, voluptuous vintages (2010, 2016, 2018) and 2019 is no exception. Château Clinet 2019 remains true to the unique style of Clinet. With a greater presence in the blend than in previous vintages, the Cabernet Sauvignon helps to shape a wine that displays freshness, tension, structure and elegance.
Blend: 88% Merlot, 12% Cabernet Sauvignon
Professional Ratings
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James Suckling
A full-bodied Pomerol with dark-fruit, coconut, chocolate and hazelnut character on both the nose and palate. Fine-tannined with an intensely tight and chewy texture. Spice at the end. Very flavorful and muscular, yet it’s balanced and precise with well-toned form.
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Jeb Dunnuck
The 2019 Château Clinet is brilliant stuff and another classic Pomerol from the talented Ronan Laborde. Deep purple-hued, with awesome notes of crème de cassis, mulberries, tobacco leaf, chocolate, and damp earth, it hits the palate with full-bodied richness, a round, seamless mouthfeel, and gorgeous tannins. It delivers that rare mix of elegance and sexiness that only Pomerol can. It needed plenty of air to show at its best and needs a good 4-6 years of bottle age, but it's going to evolve for 20-25 years or more. I love everything about this wine, and it's certainly in the same ballpark as the 2015, 2016, and 2018. And it remains incredibly well-priced given the quality. Don’t miss it.
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Robert Parker's Wine Advocate
The 2019 Clinet is showing beautifully in bottle, wafting from the glass with aromas of plums, cherries and berries mingled with hints of violets, licorice, subtle spices and smoke. Full-bodied, sensual and velvety, it's seamless and vibrant, with lively acids, ripe tannins and a long, resonant finish. This precise, concentrated wine is the finest young Clinet I've ever tasted, and it exemplifies the tremendous progress that Ronan Laborde has made at this estate over the last decade.
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Decanter
Seductive and appealing blend of rich coffee and chocolate alongside pulsing cassis and bilberry fruits. Great quality Clinet, extremely well expressed with controlled ripe fruits and firm tannins that provide a pretty strict frame at this point. This is a high percentage of Cabernet Sauvignon for a Pomerol wine, and it gives characteristic poise and balance. A yield of 38hl/ha. 75% new oak.
Barrel Sample:95
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Wine Spectator
Offers the lush, dark, warm fruit profile of the vintage, with crushed plum, blackberry puree and black cherry reduction flavors, all without the toothy, baked hints that mark many of its AOC peers. Glides through with refinement and grace on the finish, which is laced with black tea and incense. Merlot and Cabernet Sauvignon.
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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.