Château l'Eglise-Clinet Pomerol 2009

$650.00
Save $100.00 (15%)
$550.00

SKU 10838

750ml

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This tiny 14.8 acre vineyard has old vines averaging 45 years with some exceeding 100 years in age, and is planted to 85% Merlot and 15% Cabernet Franc. Run by the young and talented Denis Durantou, the winery is turning out big, succulent, rich, fruit-driven wines of Pomerol. 'L'Eglise-Clinet is still very much of an insider's secret, but has a fiercely loyal following, so latching on to a few bottles of this beauty is difficult. Its quality and rarity account for the high price it fetches-but the wine is worth it. A must buy!' raved Parker in his book Bordeaux
Category Red Wine
Varietals
Country France
Region Bordeaux
Appellation Pomerol
Brand Château l'Eglise-Clinet
  • wa98-100

Wine AdvocateThe 2009 l'Eglise Clinet may eclipse some of the other efforts made by proprietor Denis Durantou over the years. Harvested between September 14 and 28, this blend of 85% Merlot and 15% Cabernet Franc is a powerful, almost uber-concentrated wine that tastes like an elixir of Pomerol with an incredibly unctuous feel. This dense purple-colored 2009 (which achieved 14.5% natural alcohol) is extremely powerful, but that power is concealed beneath a mountain of glycerin, fruit, concentration, and body. The purity and richness are off the charts, and the silkiness of the tannins is ethereal. This extraordinary wine possesses extremely high levels of tannin, but according to Durantou, they have almost disappeared because of the wine's amazing depth and richness. It will undoubtedly need a decade of aging after bottling, but it should last for 50+. It is a modern day legend in the making. (Tasted two times.)

Robert Parker, April 2010
  • ws97-100

Wine SpectatorThe nose on this already suggests a deep and contemplative wine with blackberry, dried flowers and sweet berries. Evolves to black olive and hints of asphalt. Full-bodied, with super silky tannins and tangy, rich fruit. It really grabs hold of you and wants to tell you it¿s special. Loads of ripe tannins too. Big and structured. Turns to tapenade.

James Suckling, 2010