Main image Click to view image in fullscreen Château L'Eglise Clinet 2013 Rouge

Château L'Eglise Clinet 2013 Rouge

Appellation : Pomerol

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- Paris
- 8ème
Unavailable
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
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135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
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3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

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The product
In details

Ranking notes: Robert Parker 94/100, Jancis Robinson 17/20, Bettane et Desseauve 17.5/20, Winespectator 89-92/100, James Suckling 89-92/100

Flavouring
red fruits, ripe fruit, freshness, roasting, balanced
Elevage
oak cask , 18 months
Grape Varieties
Merlot 85%, Cabernet Franc 15%
Degree
13.5 %
Tasting temperature
16 °C
Optimal consumption
best from 2023
Service
open 2 hours before
Food & wine pairings
Deer meet grand veneur sauce, Rib steak

The producer

Château l'Eglise Clinet

Château L'Eglise-Clinet, nestled in the heart of Pomerol's finest terroirs, is an exceptional cru often mentioned alongside Petrus and Lafleur. Its history dates back to around 1882, when the Rouchut family (ancestors of the illustrious Denis Durantou) shaped the current estate by combining parcels from Clos l'Eglise with those of Château Clinet. The name Château L'Eglise-Clinet was officially adopted in 1955. In 1983, Denis Durantou, a descendant of the founders, took over the operation. Faced with outdated facilities, he undertook a profound renovation, modernizing the winery and replanting a significant portion of the 5.5-hectare vineyard. His efforts quickly bore fruit, propelling the château to critical acclaim as early as 1985. Denis Durantou was renowned for his precision, his mastery of Merlot, and his commitment to expressing the terroir "as honestly as possible." His legacy is now preserved by his daughters, Constance and Noëmie Durantou, assisted by Olivier Gautraut, who has been the cellar master for over 20 years. Château L'Eglise-Clinet is ideally situated on the Pomerol plateau, near the cemetery, benefiting from deep clay and gravel soils. The vineyard is predominantly planted with Merlot (90 %), complemented by Cabernet Franc (10%). A crucial characteristic lies in the presence of old vines, some as old as 80 years, particularly the Cabernet Franc parcels. The decision not to uproot these vines after the devastating frost of 1956 was a bold choice that directly contributes to the uniqueness and longevity of its wines. The estate favors low-intervention cultivation methods, late manual harvests, and rigorous selection, limiting yields to 35 hectoliters per hectare. Winemaking at L'Eglise-Clinet adheres to a resolutely traditional approach. Fermentation is short (around 15 days at 26°C), and malolactic fermentation is not carried out in barrels. The wines are then aged in oak barrels for approximately 15 months. The percentages of new wood vary greatly depending on the vintage.

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