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Chateau Feytit-Clinet 2010

Bordeaux Red Blends from Pomerol, Bordeaux, France
  • JD98
  • JS96
  • RP95
  • WS92
0% ABV
  • V96
  • RP95
  • JS95
  • WE94
  • D90
  • JD97
  • V96
  • RP94
  • JS93
  • D91
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Winemaker Notes

Critical Acclaim

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JD 98
Jeb Dunnuck
More dense and compact than the 2009, the 2010 Feytit-Clinet offers a huge, rich, backward style in its smoked dark fruits, graphite, crushed rock, violet, and truffle aromas and flavors. Like the 2009, it's a massive, rich, incredibly concentrated wine. Hide bottles for 4-5 years and enjoy over the following two to three decades.
Rating: 98+
JS 96
James Suckling
A wine with beautiful balance of blackberries, dark chocolate and flowers. Full body, with very refined tannins and a glorious finish. Speechless. Best wine ever from here. Better after 2017.
RP 95
Robert Parker's Wine Advocate
As I have indicated in previous reports, Feytit-Clinet is a property on the rise. The 2010 comes from a tiny vineyard of about 18+ acres just across the street from Trotanoy and Latour a Pomerol. A blend of 95% Merlot and 5% Cabernet Franc reaching 14.5% natural alcohol (a nearly standard level of alcohol in most Pomerols and St.-Emilions in 2010), this wine sports a dense purple color and a sweet nose of mulberries, blueberry liqueur, cassis and licorice as well as hints of mocha and white chocolate. Full-bodied, dense, and rich, with sweet tannin and good acidity giving it a laser-like precision and freshness on the palate, this wine should drink nicely for 15+ years.
WS 92
Wine Spectator
This takes a structured approach, with graphite and sage leading the way for a still-backward core of dark plum, fig and black currant paste notes. Dense and muscular on the finish, offering ganache and smoldering tobacco accents, closing with a tarry thread that kicks in for extra length.
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Chateau Feytit-Clinet

Chateau Feytit-Clinet

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Chateau Feytit-Clinet, Pomerol, Bordeaux, France
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Château Feytit-Clinet is a 6 hectare estate located in the appellation of Pomerol. In 1966, Jean-Pierre Moueix leased the estate and started distributing the wines. In 2000, following a legal dispute, the owners, the Chasseuil family, took over the estate. Now, the estate is planted to 90% Merlot and 10% Cabernet Franc and produces 2,000 cases per year.

Jérémy Chasseuil, the oenologist of the family, succeeded in raising his wines to the level of the safe values of the appellation. In order to do this, he did not need the latest technology or the latest innovations: he kept his cellar simple and almost out of date.

The secret comes from the superb soil of gravel and clay. The wines are said to be the mirror image of the appellation.

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.

Bordeaux Blends

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

DOB138820_2010 Item# 138820