x
  • Country ranking ?

    733
  • Producer ranking ?

    20
  • Decanting time

    4h
  • When to drink

    2020-2035
  • Food Pairing

    Beef

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The Story

Since 1983, Denis Durantou has been at the helm of this historic estate. He has quietly performed something of a revolution, introducing a host of innovations and bringing his wine-making philosophy to one of the greatest terroirs in Bordeaux. The 4.5 hectares used for the grand vin are situated next to the church in Pomerol on gravel and clay soils. A further 1.5 hectares of on sandy soils account for the excellent Petite Eglise. 

Denis’ wines receive many accolades, all richly deserved. The grand vin is consistently amongst the best wines of the vintage; they are typically perfumed, nuanced and posses the structure to age gracefully for many decades.

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Wine Information

Château L'Église Clinet

In 1882, Mr Mauléon-Rouchut, great great grandfather of Denis Durantou, brought together different plots of Clos L'Église and Domaine de Clinet. which his family had acquied in the 18th century, to make up a vineyard around the church of Saint John of Pomerol. In 1989 Durantou took over L'Église Clinet.

L’Eglise Clinet’s continuing success may well be the result of great Pomerol terroir, painstaking vine-growing and perfectionist wine-making, but grower Denis Durantou insists that the bottling can be the making or the breaking of a great wine.
"Choosing the right time to harvest and the right time to bottle are the two trickiest decisions in the winemaker’s calendar. If you get these two wrong, there is no going back; you can’t stick the grapes back on the vines and you can’t uncork all the bottles." says Durantou.
"At L’Eglise Clinet, the wine is aged in barrel with very little contact with oxygen. There are of course rackings, but we keep a high level of free sulphur throughout the whole of the ageing process to be sure there is no aromatic deviation. We don’t want to take any risks with yeasts and bacteria, and we believe that it is very important to preserve the reduction potential in great wines. But we also have to take care to explain to consumers that on opening a bottle, the wine may not be showing at its best during the first minutes; it needs a little time to breathe and come out."




Soil: clay and gravel

Production area: 5.4 ha

Grape varieties: Merlot 85%, Cabernet Franc 15%

Average age of vines: 40 years

Harvest method:

Winemaking:

Ageing: 18 months in oak barrels, new depending on the vintage


Château L'Église Clinet
33500Pomerol
France

Tel. + 33 (0)5 5725 9659
Fax + 33 (0)5 5725 2196

www.eglise-clinet.com

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Vintage 2005

Bordeaux Vintage Report 2005 is a truly fantastic vintage with great quality across the board on both the Left and Right Banks.

The 2005 vintage became the most expected since 2000. The en primeur market was heated, and prices skyrocketed. The cold winter delayed the bud break before the hot ans dunny spring broke up. Even vegetative growth and flowering gave a perfect start to the vintage. The summer turned out to be one of the driest ever which was avoiding disaster since the weather remained reasonably warm not excessively hot as in 2003. The soil is again becoming a decisive quality factor. Gravelly areas, such as Graves, were worst affected once more. In other words, top wines are to be expected.

For short term perspective, in the next couple of years, an excellent amount of mature red Bordeaux wines will be available in the market. The vintages 2004, 2002, 1999, 1994, 1992 and 1988 offer a wide selection of enjoyable wines to be consumed immediately or at most to be stored for a short period.

As investments, the best vintages from the past 35 years are 2003, 1996, 1989, 1986 and 1982. The most certain long-term investments are Latour, La Mission Haut-Brion, Haut-Brion, Le Pin and Pétrus.

In the last 35 years, Bordeaux has undergone a substantial change in winemaking. Modern equipment and developing know-how have guaranteed more even quality. It seems that the next challenge will be handling the extreme climates including slowly global warming, which has already given hints of its effects also in Bordeaux. It is impossible to say how the Bordeaux wines will change in the next 35 years. We can only hope that their most characteristic feature, elegant aristocratic nature highlighted by unique terroir, will never fade away.

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Medium

ending

Alcoholic

recommend

Yes

taste

Aggressive and Rich

Written Notes

POMEROL In 1882, Mr Mauléon-Rouchut, great great grandfather of Denis Durantou, brought together different plots of Clos L’Eglise and Domaine de Clinet, which his family had acquired in the 18th century, to make up a 4.5 hectare vineyard around the church of Saint John of Pomerol. TERROIR Clay and gravel without excess water thanks to the natural slopes of the plots and the century-old drainage network. GRAPE VARIETIES Spared by the recent frosts of 1956, 1985 and 1987, the Merlot plants (85%) and the Cabernet Franc plants (15%) have reached an average age of 40 years. PRUNING AND DENSITY "Bordelaise" and Single Guyot pruning techniques, organic compost every 5 years, 6,500 plants per hectare. HARVESTING After daily tastings of the berries and with a team of 30 pickers, the harvest is carried out swiftly thanks to the leaf-stripping and crop thinning done in August and September. Total de-stemming and gentle crushing. VINIFICATION AND AGEING The vatting last from 15 to 21 days. As from October, racking into oak barrels, which are new, depending on the vintages, allowing an ageing period of 18 months with rackings every 3 to 5 months. The bottling before summer, sometim es after fining with egg whites. PRODUCTION Château bottling rarely exceeding 15 tonneaux (1,500 cases).
  • 89p
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Information

Origin

Pomerol, Bordeaux

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89p
 Pekka Nuikki / Editor of the Fine Wine Magazines and Champagne Magazine, Wine Writer (Finland)  tasted  L'Eglise-Clinet 2005  ( Château L'Eglise-Clinet  )

"Tasting is over...the best wine for the event was Yquem 2001 -98 points."

11y 8m ago

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