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Clos L'Eglise Pomerol 2000

  • RP96
  • WS94
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

All Vintages
RP 96
Robert Parker's Wine Advocate
Seven years ago I said this was a monumental wine, and at two different recent tastings, it was a true star of the vintage. Its stunning dark plum color offers up notes of caramelized red and black fruits, toffee, smoke, Asian plum sauce, sweet cherries, chocolate, and espresso. Its spectacular aromatics do not disappoint on the palate, as this multi-dimensional, highly complex, opulent wine seems to have hit a magical point in its evolution. Full-bodied, and concentrated, there is no issue with drinking this dazzling effort now, but those who own it can certainly cellar it for another 15 or more years. Bravo!
WS 94
Wine Spectator
This is rather dramatic, with lush, layered blackberry puree and mocha notes that just keep going and going, picking up juicy black licorice and Black Forest cake flavors along the way. This has the spine to pull it off but is really for the all-hedonism-only crowd.--Blind 2000 Bordeaux retrospective (December 2015). Drink now through 2025. 1,250 cases made.
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Clos L'Eglise Pomerol

Clos L'Eglise Pomerol

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Clos L'Eglise Pomerol, France
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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 Chateau 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.

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Pomerol

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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.

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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.

KHM489872_2000 Item# 489872