Clos L'Eglise Pomerol (Futures Pre-Sale) 2017 Front Label
Clos L'Eglise Pomerol (Futures Pre-Sale) 2017 Front LabelClos L'Eglise Pomerol (Futures Pre-Sale) 2017 Front Bottle Shot

Clos L'Eglise Pomerol (Futures Pre-Sale) 2017

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Winemaker Notes

Critical Acclaim

All Vintages
V 95
Vinous
The 2017 Clos L'Eglise is a wine that brings together power, tension and energy. There is quite a bit of richness to the fruit, but also plenty of supporting structure. Beams of underlying tannin give the 2017 its drive and sense of direction, while keeping the flavors perked up. Bright red stone fruit, mint and white pepper lead into a sculpted finish lifted by striking floral notes. This is a decidedly tannic, tightly wound Pomerol that is going to require patience, but it is also hugely promising. The 2017 was done in 100% new 300L barrels. – Antonio Galloni
Barrel Sample: 92-95
JD 94
Jeb Dunnuck
Another pretty, elegant wine in the vintage, the 2017 Clos l'Église (80% Merlot and 20% Cabernet Franc aging in new barrels) offers a forward, medium-bodied, ultra-fine and seamless profile as well as classic Merlot fruit, spice and floral aromas and flavors. It’s not a blockbuster but shines for its purity of fruit, ripe tannin, and impressive length. It’s going to drink nicely right out of the gate yet also evolve gracefully.
Barrel Sample: 92-94
JS 93
James Suckling
This is a very juicy red with blackberries, blueberries and hints of chocolate. Medium to full body, firm and silky tannins and a flavorful finish. Tight.
Barrel Sample: 92-93
RP 92
Robert Parker's Wine Advocate
Blended of 80% Merlot and 20% Cabernet Franc, the deep garnet-purple colored 2017 Clos l'Eglise comes bursting forth with fresh black plums and black currants notions with hints of black raspberries, black pepper and Indian spices plus touches of lavender and roses. Medium-bodied, firm, grainy and with seamless freshness, it fills the palate with spicy black fruits and finishes long and perfumed.
Barrel Sample: 90-92
WS 91
Wine Spectator
Blueberry, blackberry and anise flavors rush forth, with more modest structure behind them. Fresh acidity keeps this honest, but this will likely deliver more immediate appeal.
Barrel Sample: 88-91
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Clos L'Eglise Pomerol

Clos L'Eglise Pomerol

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Clos L'Eglise Pomerol, France
Clos L'Eglise Pomerol Winery Image
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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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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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.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. 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.

Perfect Food Pairings for Bordeaux Blends

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 Secrets for Bordeaux Blends

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.

JOAF422899_2017 Item# 422899

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