Chateau Clinet 6-Pack OWC 2018
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Jeb
Dunnuck -
Wine
Spectator - Decanter
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Robert
Parker -
Wine
Enthusiast -
James
Suckling
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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Jeb Dunnuck
The 2018 Château Clinet is 85% Merlot and 15% Cabernet Sauvignon (which is more Cabernet than usual) that was brought up in slightly more new oak than normal, aging in 75% new and 25% once used French oak. Sporting a saturated purple color, it has a massive perfume of black and blue fruits, crushed violets, spice, and orange blossom. Full-bodied, deep, expansive, and layered on the palate, it's an incredibly hedonistic and sexy wine that shows the best of this great vintage. It’s going to be hard to resist on release and knock your socks off over the following two decades or more.
Barrel Sample: 96-99 -
Wine Spectator
Lush in feel, with boysenberry reduction and crushed plum flavors, carried by a polished, solid structure. A mineral hint filters through on the finish, adding length and cut.
Barrel Sample: 95-98
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Decanter
One of the star Pomerol names showing us how it’s done in 2018. This wine absolutely stands out, being beautifully vibrant and very polished, where you feel the individual strands of flavour and know it’s clearly going to age. Here you get licks of salted rosemary sprigs right on the nose followed by a silkiness and round mouthfeel that speaks to the alcohol but you certainly don't feel it. It’s well judged, very Pomerol, and on the dark side of the fruit scale, perhaps because this is Merlot and Cabernet Sauvignon, not Cabernet Franc. I found Clinet a little difficult to approach in 2017, giving it a highly recommended but at the low end of the scale, but here it is roaring back to form. Drinking Window 2027 - 2044. Barrel Sample: 97
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Robert Parker's Wine Advocate
Deep garnet-purple in color, the 2018 Clinet begins a little coy and then, with coaxing, opens out to vibrant black cherries, kirsch, baked plums and cinnamon stick scents with hints of cloves and anise plus earthy truffles and fungi wafts. Full-bodied and chock-full of bright, energetic fruit, it has a firm, finely grained structure and long, fragrant finish. The blend is 85% Merlot and 15% Cabernet Sauvignon. Aging is anticipated to last for 16 months in French oak barriques, 75% new.
Barrel Sample: 94-96+ -
Wine Enthusiast
A perfumed wine with fine tannins, this is packed with a blackberry flavor and finishes with intense acidity. All the elements are in place for a wine that will reveal great elegance as it develops.
Barrel Sample: 94-96 -
James Suckling
This is a young red that really grows on the palate with so much dark fruit and firm yet luscious tannins. Full-bodied, it grows and grows on the palate. Extremely long and vivid. Solid as a rock. 15 per cent cabernet sauvignon, the rest merlot.
Barrel Sample: 95-96
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.