Nos vins primeurs

Château L'Eglise Clinet - B6

En 1882, l'arrière-arrière grand père de Denis Durantou, actuel propriétaire et gérant des lieux, créa le château l’Église-Clinet en assemblant plusieurs petites parcelles du Clos de l’Église et du domaine de Clinet.

Ainsi constitue-t-il un vignoble de 4 hectares et demi où le terroir argilo-graveleux pentu et bien drainé est très propice au Merlot et au Cabernet Franc (respectivement 85 et 15% de la surface).  Cultivées en lutte raisonnée, ces vignes donnent naissance à un très beau Pomerol.

245,00 EUR
Prix hors TVA *soumis à conditions
Champ requis *

  • VN : 95-98
    • The 2018 L'Eglise-Clinet is a powerful, tightly wound wine. In fact, it is one of the most reticent Pomerols I tasted, which makes it hard to evaluate today but probably bodes extremely well for the future. Dark and brooding in the glass, the 2018 has too much to offer. A wine of real gravitas and power, the 2018 is likely to need the better part of the next decade to open up, and even that probably won't be enough. Spice, leather, lavender, rose petal and tobacco gradually develop in the glass, but what really comes through is the sheer depth and intensity of the year.
  • JS : 99-100
  • WA : 96-98
    • Maintaining freshness in the wine was a priority for Denis Durantou at L’Eglise Clinet. “The pH developed quite quickly,” he said. “We had to test it every day; we had made a conscious decision to pick before it got too high. At a maximum of 3.7 pH, we pick. As soon as we have an evolution—a flavor change—we decide to pick.” Merlot was picked September 18-26 and Cabernet Franc on September 28. The resulting wine has a 3.63 pH and 14.5% alcohol and will be aged in 70% new barriques. A blend of 90% Merlot and 10% Cabernet Franc, the 2018 L'Eglise Clinet is deep purple-black in color and opens with beguiling truffles, forest floor, mossy bark and black tea scents, slowly unfurling to reveal a core of Black Forest cake, plum preserves, licorice and candied violets plus wafts of tar and cast iron pan. Full-bodied, concentrated and jam-packed with muscular fruit, the velvety-textured palate delivers layer upon layer of savory and earthy accents, finishing with a lingering mineral lift.