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Chateau L’Enclos Pomerol Bordeaux Wine

pin it button Chateau LEnclos Pomerol Bordeaux Wine

LEnclos 261x300 Chateau LEnclos Pomerol Bordeaux Wine

 

Chateau L’Enclos Pomerol, Bordeaux wine producer profile, with wine tasting notes, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau L’Enclos has a history dating back to the 19th century. The chateau was constructed in 1898 by Pierre Larroucaud. Descendants of the Larroucaud family continued to own and manage the Pomerol estate of Chateau L’Enclos until 2006, when it was purchased by the American owners, Stephen and Denise Adams, who also own Chateau Fonplegade in St. Emilion, as well as other Bordeaux properties and a vineyard in the Napa Valley.

The 9.5 hectare Pomerol vineyard of Chateau L’Enclos is located not far from Chateau Clos Rene. The vineyard of Chateau L’Enclos is planted to 82% Merlot, 17% Cabernet Franc and 1% Malbec. On average, the vines are 31 years of age. The estate has old vines as well, dating back to 45 years of age. The vineyard is planted to an average of 6,500 vines per hectare.  In time, the Right Bank estate plans to increase the percentage of Merlot in the vineyards. There are three unique terroirs in the vineyards of Chateau L’Enclos, sand, gravel and flint. There are also some iron deposits in the soil which add to the complexity of the wine.

Starting with the 2011 vintage, the owners began heavily investing in the property, hoping to allow it to produce the best wine possible. They brought in Jean Christophe Meyrou, who works with Michel Rolland.  Meyrou began a program of micro vinification for 25% of the production of Chateau L’Enclos in 500 liter Burgundy barrels. Alcoholic fermentation takes place in nine, temperature controlled, cement vats that range in size from 81 hectoliters up to 116 hectoliters and 3 small, 50 hectoliter stainless steel vats. Malolactic fermentation takes place in a combination of tank and barrel. At the estate, L’Enclos has also recently started increasing the percentage of new oak to age the wine. Currently, the wines are aged in 50% new French oak barrels for close to 18 months. At Chateau L’Enclos they are now working on organic farming techniques in their vineyards.  Michel Rolland is their consultant at Chateau L’Enclos.

Chateau L’Enclos is a fairly large property for the Pomerol appellation. On average their annual production is close to 3,000 cases per year. There is a second wine, Le Petit L’Enclos. Chateau L’Enclos is a Pomerol estate worth keeping your eye on as things can only continue to improve.

www.fonplegade.com/Wines/Chateau-LEnclos

Wine Tasting Notes

Displaying 5 vintages | 4888 Views Sorted by vintage

  1. 2013 Château L'Enclos

    1. Medium bodied with raspberry, cherry and licorice in its character, the wine has soft textures in its espresso and red plum finish. 86-88 Pts

      87 points - Tasted
      368 Views
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  2. 2012 Château L'Enclos

    1. This vintage shows an increase in the use of micro vinification with 45% of the harvest undergoing the whole berry fermentation technique. Truffle, incense, floral and black plum notes open to an oaky, plum-filled finish. 89-91 Pts

      90 points - Tasted
      772 Views
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  3. 2011 Château L'Enclos

    1. Produced from 85% Merlot, 12% Cabernet Franc and 3% Malbec. The Malbec is added to bring more density to the wine. Cocoa, flowers, black raspberries, medium body, soft textures and a round cherry finish are found in this Pomerol. 88-89 Pts

      88 points - Tasted
      688 Views
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  4. 2010 Château L'Enclos

    1. L’Enclos Simple easy going, correctly made Pomerol without fault or distinction. With a new team in place coupled with a serious commitment to spend what it takes to make the best wine possible, things should pick up a this estate starting with the 2011 Bordeaux vintage. 87-89 Pts

      88 points - Tasted
      1238 Views
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  5. 2009 Château L'Enclos

    1. Soft textures, medium bodied and a supple cherry personality.

      87 points - Tasted
      1822 Views
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