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Colour Intense, brilliant gold. |
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Bouquet Exotic aromas of blueberries, flowers, black truffle and touches of orange peel. |
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Flavour medium-bodied with fine tannin, crisp and tensile with a gentle grip in the mouth, touches of allspice and clove emerging towards the nicely structured and linear finish that lingers in the mouth. |
The Wine Advocate Robert Parker 92 Points
130,00 €
In stock
Grape: 80% Merlot and 20% Cabernet Franc
In the 18th century, Clos L’Eglise with its 14 hectares was considered to be a very
big domain 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’Eglis
Winemaking
The wine is made according to traditional methods. It is for this reason that Sylviane Garcin-Cathiard chose wooden vats for Clos L’Eglise. Each batch is treated
separately in a thermostat-regulated vat of 60 hl. Manual pigeage has been re-introduced; the pulp and mass of skins, known as chapeau, floats to the top during
fermentation and is punched down manually several times a day. The wine is left in fermenting vats for a long time, and malolactic fermentation is carried out in
100% new barrels. Ageing lasts between 16 to 18 months depending on thevintage. Interestingly Clos L’Eglise uses as many as 12 different coopers to age
their wine in.
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