Everything about Clos du Clocher Pomerol, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, 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
Clos du Clocher History, Overview
Clos du Clocher was founded in 1924 by Jean Baptiste Audy who started out with a small plot of vines near the church of Pomerol. The property was put together and created in a piecemeal fashion, one parcel or row of vines at a time. Since the original formation of Clos du Clocher, the estate has grown to three plots, totaling 4.6 hectares in their Right Bank vineyards. Jean Baptiste Audy, who is responsible for the creation of Clos du Clocher was already familiar with the Bordeaux wine trade when he took over the property, as he was already an experienced Bordeaux wine negociant before he added chateau owner and winemaker to his list of credits.
Clos du Clocher Vineyards, Terroir, Grapes, Winemaking
Clos du Clocher in Pomerol is situated in the Catusseau sector, not too far from Chateau La Croix St. Georges. The 4.6 hectare Clos du Clocher Pomerol vineyard is planted to 70% Merlot and 30% Cabernet Franc. The terroir is clay, gravel and sand soils. The vineyard is situated in three main plots. The best terroir is located not that far from vines owned by Latour a’ Pomerol and La Fleur Petrus. The vines are on average 25 years of age. But they have old vines as well. In fact, their oldest parcel dates back to 1957.
To produce the wine of Clos du Clocher, vinification takes place in cement tanks that vary in size from 19 hectoliters up to 91 hectoliters. The wine undergoes malolactic fermentation in barrel. The wine is aged in about 60% new, French oak barrels for between 16 and 20 months. Starting with the 2014 Bordeaux vintage, the estate began vinifying a portion of the harvest using micro-vinifiction techniques.
The estate is managed by Jean Baptiste Bourotte, a direct descendant of the founder, Jean Baptiste Audy. Michel Rolland is the consultant for Clos du Clocher. In 2010, the estate renovated their wine making facilities which included building a new wine cellar.
The average annual production is close to 2,000 cases of Clos du Clocher per vintage. The property also produces a second wine, Monregard la Croix.
Serving and Decanting Clos du Clocher with Wine, Food, Pairing Tips
Clos du Clocher is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Clos du Clocher is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Clos du Clocher is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Aside from Chateau Clos du Clocher, the family also own several other Bordeaux wine producing properties including: Chateau Bonalgue, Chateau Monregard La Croix and Chateau Burgrave in Pomerol, plus estates in Lalande de Pomerol Chateau Les Hauts Conseillants and Chateau Les Hauts Tuileries, as well as two chateau located in Lussac St. Emilion, de Coullat and Les Echevinxs.
The family also owns a well-known Bordeaux negociant company located in the city of Libourne, which is the business center for the Right Bank.
Clos du Clocher Wine Tasting Notes
12 Vintages 26785 Views Sort Vintage Rating
2016 Clos du Clocher ( Pomerol)
Silky, soft, polished plums, earth and cocoa with supple textures and a tasty, plummy finish.
Apr 29, 2017points - Tasted 1353 Views
2015 Clos du Clocher ( Pomerol)
The best vintage ever from Clos du Clocher rocks with its polished, silky textures and ripe, sweet, dense plums.
Jul 12, 2017points - Tasted 1112 Views
Silky and long with truffles, black cherry, soft, polished tannins and a refined, elegant, silky, chocolate and ripe, sweet, juicy plum finish. Yes, I like this wine. 93 - 95 Pts
Apr 27, 2016points - Tasted 1345 Views
2014 Clos du Clocher ( Pomerol)
With licorice, earth, red plum and espresso in the forefront, this wine is medium bodied, soft, forward and serves up a brilliant red fruit finish. 89-91 Pts
Apr 24, 2015points - Tasted 1261 Views
2013 Clos du Clocher ( Pomerol)
With coffee bean, herbs, mint, cocoa and red berries in the nose, this light style of Pomerol is on the fresh side with tangy, red berries in the finish. 86-88 Pts
Apr 25, 2014points - Tasted 1257 Views
2012 Clos du Clocher ( Pomerol)
Sweet plums, cherries and licorice open to a plush textured, fresh, ripe blast of licorice and plum notes.
May 15, 2015points - Tasted 1905 Views
Coffee bean and a mélange of fresh juicy plums open to a sweet mouthful of fresh black raspberries, while cocoa, spice and cherry liqueur add up to a delicious, well-priced Pomerol. 91-93 Pts
Apr 26, 2013points - Tasted 2910 Views
2011 Clos du Clocher ( Pomerol)
Sweet, round, ripe and polished with ample plum and chocolate. 88-91 Pts
Apr 21, 2012points - Tasted 1523 Views
2010 Clos du Clocher ( Pomerol)
The forward, open style makes this Pomerol a fun wine to drink already. With ample layers of ripe black cherry, licorice and oak, the wine is plush, plump, polished and fairly priced, finishing with sweet, ripe, chocolate covered cherries.
May 7, 2013points - Tasted 1688 Views
2009 Clos du Clocher ( Pomerol)
2009 Clos du Clocher is medium bodied, and opens with aromas of dark plums, black cherries, and bitter chocolate. It should show well young. 88-90 Pts
Jun 29, 2010points - Tasted 4047 Views
2008 Clos du Clocher ( Pomerol)
With a spicy, black cherry and oak perfume, this medium bodied, soft textured Pomerol is already showing well. Give it another year or two for this chocolaty, plum filled wine to develop further complexities.
Sep 9, 2011points - Tasted 2451 Views
2005 Clos du Clocher ( Pomerol)
Chocolate covered cherries, earth, floral and fresh herbs dominate the perfume. Medium bodied, with round textures, this supple Pomerol wine is developing nicely, ending with polished licorice and black raspberries.
Aug 19, 2011points - Tasted 2274 Views
2000 Clos du Clocher ( Pomerol)
Medium bodied, better on the nose with its truffle and cherry charms than on the palate with its soft, bright cherry finish. I doubt this is going to improve much from here.
May 9, 2014points - Tasted 1665 Views
1998 Clos du Clocher ( Pomerol)
What a nice surprise from this seldom tasted Pomerol. Aromas of truffle, spice, black cherry, cocoa and plum lead to a medium/full bodied wine with round textures and a plush plum, chocolate and black plum filled finish. Fully mature, this should deliver pleasure for at least another 5-10 years.
Jul 15, 2011points - Tasted 1994 Views