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93 points Robert Parker's Wine Advocate
The 2010 Climens is a mercurial wine - Bérénice Lurton commenting that is keeps changing personality in recent months. Here, it has closed in a little, with tightly wound honeyed fruit, fresh pear and a touch of candle wax. The palate is viscous on the entry, extremely well balanced, tensile in the mouth, but you can tell that it is keeping 90% of its secrets to itself. If cuts away swiftly on the finish as if to say: that's your lot. In other words, this represents a long-term Climens that will need considerable cellaring. Tasted April 2016. (NM) (6/2016)
96 points James Suckling
Attractive nose with hazelnuts, vanilla and apricot. Lots of dried orange peel and honey in this excellent sweet wine. Dense and very sweet on the palate with bright acidity and wonderful purity of fruit. Soft, well-balanced and very elegant long finish. Medium sweetness. Intense botrytis spice on finish. Better in 2016. (2/2013)
96 points Wine Spectator
Dense and lush now, offering tangerine, apricot, honey-roasted almond and dacquoise notes, with a long, powerful, honeyed finish that lets toasted coconut and mango cruise through. The lovely dried pineapple and honeysuckle accents flitter through the background. Shows stunning length and depth. This will become dreamy with age. Best from 2018 through 2035. (3/2013)
95 points Wine Enthusiast
**Cellar Selection** Full and very rich, this is an opulent style of wine. It has a ripe, tropical fruit feel to it, offering power as well as fresh acidity. Pineapples and lychees give fruitiness, perfume and spice. The aftertaste, with its liquorous character, is gloriously warm and concentated. Drink from 2018. (2/2014)
Appellation: Barsac (Sauternes)
Classification: First Growth of Sauternes – Barsac from 1855
Area under Wine: 31 hectares
Grape variety: 100% Semillon
Soil: ferrous clay sand on fissured starfish limestone sub-soil
Yield: Global Yield (on average over 20 years): 13hl/ha
First Growth yield (average over 20 years): 7hl/ha (i.e. 25 à 30 000 bottles per year)
Average age of vines: 38 years
Density of vine planting: 6 600 vines/ha
Vineyard management: Biodynamic since 2010
Vinification: in small lots in French oak barrels with 30 to 40% new oak each year
Barrel maturation: 20 to 22 months
Second Wine: Cyprès de Climens
This noble sweet white wine, graceful and weightless, is a subtle wine that is like no other. If it is the very expression of the quintessence of this appellation with balance and freshness, it also has the strength and magnificence among the greatest Sauternes. Climens is characterized by brilliance or depth, borne only of its unique terroir.
This special grace, the result of tightness and minerality is also blessed with an extraordinary aromatic palette, mingling perfumes of flowers, fruits, spices, and often even a hint of eucalyptus or fresh mint. In their youth the wines, which have a pale colour that is reminiscent of the aromas, are dominated by citrus fruit (grapefruit, lemon, citron), fresh fruit and white flowers. Sweet spices and other deeper, confected fruit flavours will develop with the passing of time. Whatever the vintage, the wines continue to age slowly, retaining their harmonious blend of sweetness and freshness for decades, which signs their inimitable charm.
Climens is most famous for the elegance of its wine, but also for its sustained excellence: even in less than great vintages, the wines produced are always magical.
Drought and cool temperatures contribute to optimal ripeness
The sum of summer temperatures in 2010 was close to that of summer 2009 (962°C compared to 982°C), but decidedly chillier than those of 2005, which totalled 1052°C. These cool temperatures had a substantial influence on the balance of our wines, preserving a good level of acidity and attractive aromatic freshness.
Very little rainfall (only 267 mm) from March to August 2010 generating a drought of similar intensity to that of 2005, when only 227mm of rain fell.
Another feature of the 2010 vintage is the low temperatures above all in the first three weeks of August, which made for the preservation of good levels of acidity in the grapes while also maintaining attractive aromatic freshness.