Chateau Clarisse Puisseguin St. Emilion Bordeaux Wine, Complete Guide

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Everything about Chateau Clarisse Puisseguin  Bordeaux  wine producer profile, with wine tasting notes , wine and food pairing tips, best vintages, ratings , 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

Chateau Clarisse History, Overview

Founded in 2009 when the Right Bank vineyard was purchased by Didier and Olivia Le Calvez from the Estager family, they renamed the property after their daughter, Clarisse. After changing the name of the property from Croix de Justice to Chateau Clarisse, their next move was to bring in the team of Stephane Derenoncourt to consult on the vineyard management and wine making for the estate. The cellars and wine making facilities of Chateau Clarisse were updated and renovated after the purchase. Since their original purchase, the Le Calvez family have continued to increase the size of their vineyards. They have expanded from the original 5.11 hectares of vines to its current 12.5 hectare size.

Chateau Clarisse Vineyards, Terroir, Grapes , Winemaking

The 12.5 hectare vineyard of Chateau Clarisse is planted to 80% Merlot and 20% Cabernet Franc on a terroir of clay and limestone soils. The vineyard is planted to a vine density of 6,500 vines per hectare. New plantings are taking place in the vineyards, which will increase the vine density as well as the amount of planted hectares. The vineyard is farmed using only organic farming techniques with an eye to biodynamic farming methods.

To produce the wine of Chateau Clarisse, the wine is vinified in traditional, temperature controlled, cement vats. The grapes are whole berry fermented. Malolactic fermentation takes place in a combination of cement vat and French oak barrels. Pump overs take place 3 times a day. The wine of Chateau Clarisse is aged in 33% new, French oak barrels for 14 months. On average, the production is close to 2,500 cases per year.

Chateau Clarisse produces two wines, including a high end cuvee produced from one hectare of old vines, Chateau Clarisse Vieille Vignes. The Vieille Vignes is made from 100% old vine, Merlot. Those vines are close to 65 years of age. The grapes are whole berry fermented. Malolactic fermentation takes place in 50% new, French oak barrels. The wine is aged in 50% new, French oak barrels for 16 months. Only 250 cases are produced of Chateau Clarisse Vieille Vignes each vintage.

Serving and Decanting Chateau Clarisse with Wine, Food, Pairing Tips

Chateau Clarisse 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 up to 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. Chateau Clarisse is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau Clarisse is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Starting with the 2014 vintage, the de Calvez family began began producing a new, 100% Merlot wine from 2.3 hectares of vines located in the Cotes de Castillon appellation which will also be called Clarisse.

www.chateau-clarisse.com

Château Clarisse Wine Tasting Notes

Displaying 9 vintages | 10772 Views Sorted by vintage

  1. 2015 Château Clarisse

    1. Forward, soft, lush and ripe with a blast of sweet fruits and freshness. This wine was made from a blend of 85% Merlot and 15% Cabernet Sauvignon .

      89 points - Tasted
      632 Views
  2. 2015 Château Clarisse Cuvée Vieilles Vignes

    1. From 100% old vine Merlot, with vines that average 65 years of age, comes a daydream of blackberry liqueur, minerality, molten chocolate and pure, black cherries. Fat, lush, juicy and rich, round and supple, this wine is a Jeffrey Davies Selection Exclusive.

      92 points - Tasted
      591 Views
  3. 2014 Château Clarisse Cuvée Vieilles Vignes

    1. This blend of 85% Merlot and 15% Cabernet Franc made from vines that average 65 years of age produced a wine packed with rich, lush, ripe, sweet fruits, supple, soft, elegant textures and a long, sweet, fruit filled finish. This will drink well on release and can age a bit too. This wine is a Jeffrey Davies Selection Exclusive. 89-90 Pts

      90 points - Tasted
      967 Views
  4. 2014 Château Clarisse

    1. Forward, approachable, soft, generous and sweet, with ripeness to the fruit, dark color and an easy to like finish. The wine was made from a blend of 80% Merlot and 20% Merlot. 87-89 Pts

      88 points - Tasted
      1023 Views
  5. 2013 Château Clarisse

    1. Good volume, sweet berries, plush textures and a fresh, dark berry finish make this one of the top value Bordeaux wines in this vintage. From a blend of 90% Merlot and 10% Cabernet Franc, the wine, produced from yields of 15 hectoliters per hectare and is aging in 50% new, French oak. 86-88 Pts

      87 points - Tasted
      1214 Views
  6. 2012 Château Clarisse

    1. Easy to like, forward and approachable, from a blend of 90% Merlot and 10% Cabernet Franc, the wine ends with round textures, fennel and fresh black raspberries.

      87 points - Tasted
      1067 Views
    2. Ripe, sweet, round, forward, filled with licorice, this wine is open and forward in style. This is a Jeffrey Davies Signature Selection exclusive for the American market. 87-89 Pts

      88 points - Tasted
      1059 Views
  7. 2012 Château Clarisse Cuvée Vieilles Vignes

    1. Smoky and floral with black raspberry, fresh herbs, round tannins and a sweet, chocolate-covered, black cherry finish. Produced from 100% old vine Merlot, this is a Jeffrey Davies Signature Selection exclusive for the American market. 88-90 Pts

      89 points - Tasted
      1229 Views
  8. 2011 Château Clarisse Cuvée Vieilles Vignes

    1. Deep in color, the nose served up scents of licorice, thyme, fresh herbs, dried flowers, cocoa and black cherries. Soft textured and forward, this early drinking charmer, made from 100% Merlot ends with sweet and tart, fresh cherries in the finish.

      88 points - Tasted
      988 Views
  9. 2011 Château Clarisse

    1. Coffee bean, cocoa, plum and cherries with soft, round textures and a forward personality. This is a Jeffrey Davies Signature Selection exclusive for the American market. 86-88 Pts

      87 points - Tasted
      2002 Views