Everything about Clos Rene Pomerol, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on wine making and terroir. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Clos Rene History, Overview
Clos Rene is one of the older estates in Pomerol, dating back to the mid 18th century. At the time of its birth in 1734, it went under the name of Reney. The original chateau pictured on the label was constructed in 1880. At some point in the early 1940’s, Clos Rene was managed and co owned by Pierre Lasserre. Pierre Lasserre was at the time in charge of managing the property for the Durantou family that would become Chateau LEglise Clinet.
Today, Clos Rene is owned by both the Garde family and the Lasserre family. Clos Rene was one of the last producers in Pomerol to bottle their own production. It was the normal practice during the early part of the 20th century for chateaux to deliver their wine in barrel to the negociants who did the bottling. By 1970 that practice was almost nonexistent. Clos Rene did not begin to bottle their own wine until the middle or later part of the 1970’s.
Clos Rene Vineyards, Terroir, Grapes, Winemaking
The 12 hectare Pomerol vineyard of Clos Rene which is located just south of Lalande de Pomerol and not far from Chateau LEnclos. The vineyard is planted to 70% Merlot, 20% Cabernet Franc and 10% Malbec. With 10% Malbec in their vineyards, they have the largest plantings in Pomerol as well as one of the largest plantings of Malbec in the Right Bank. The terroir is mostly gravel and sand with some iron deposits in the soil. The vineyard is planted to a vine density of 5,500 vines per hectare. On average, the vines are kept at 35 years of age.
To produce the wine, Clos Rene is vinified in temperature controlled, traditional, cement vats. Malolactic fermentation takes place in vat. The wines are aged in 25% new, French oak barrels for an average of 18 months.
Serving and Decanting Clos Rene Pomerol with Wine, Food, Pairing Tips
Clos Rene Pomerol 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 Rene is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Clos Rene Pomerol is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Clos René Wine Tasting Notes
10 Vintages 19821 Views Sort Vintage Rating
2016 Clos René ( Pomerol)
This is almost dark purple, which is not something you expect with Clos Rene. Silky tannins, ripe, dark red fruits and a blend of blackberry and licorice in the finish make this the best ever produced from this estate.
Apr 29, 2017points - Tasted 1161 Views
2015 Clos René ( Pomerol)
Licorice, smoke and juicy plums percolate on the nose of this medium-bodied wine. Soft, likeable with fresh, but light cherries and black raspberries in the finish. 87 - 89 Pts
Apr 27, 2016points - Tasted 950 Views
2014 Clos René ( Pomerol)
This light, bright, early drinking Pomerol focuses on a red cherry center. 86-88 Pts
Apr 24, 2015points - Tasted 1405 Views
2013 Clos René ( Pomerol)
With coaxing, red fruits come to the surface of this medium-bodied, supple and bold but simple Pomerol wine. 86-88 Pts
Apr 25, 2014points - Tasted 1219 Views
2012 Clos René ( Pomerol)
This medium-bodied wine is filled with black cherries and cocoa raspberry with soft, easy-to-like textures and an oaky finish. 87-89 Pts
Apr 26, 2013points - Tasted 2761 Views
2011 Clos René ( Pomerol)
Earthy cherries, medium body and a bitter chocolate, bright cherry finish. 87-89 Pts
Apr 21, 2012points - Tasted 2162 Views
2010 Clos René ( Pomerol)
Certainly a contender for the best wine ever produced at the property. The medium bodied Pomerol is a bit stern, but you can find nice, ripe black cherries, wet earth, plum and mocha in the nose and finish. Drink this young, or age it 5 years before popping a cork.
Aug 22, 2014points - Tasted 2499 Views
2009 Clos René ( Pomerol)
Medium bodied, light in the nose and lighter on the palate, the wine is dominated by red fruit, with a touch of dryness in the bright, red plum finish.
Jan 18, 2013points - Tasted 2600 Views
2005 Clos René ( Pomerol)
This nice, value priced Pomerol is already open and drinking well. Medium bodied with soft textures, there is plenty of fresh dark cherries, earth, plum and chocolate to be a fun, easy to like Bordeaux to drink in its first decade of life.
Mar 14, 2012points - Tasted 3292 Views
1983 Clos René ( Pomerol)
Fading, with little fruit remaining, this bright cherry and earth filled wine requires consumption.
Nov 30, 2013points - Tasted 1772 Views