1955 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note
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1955
Clos l'Église (Pomerol) (Pomerol)
55 Clos L'Eglise was a wine I had never seen before. Based on this bottle, with a very good fill, sadly, it is a wine I hope not to see again. Some truffle, earth and tobacco notes were hanging on, but this was dead on arrival. Other than color, a quick whif of earth and tobacco, a short, tart finish was the best the wine could muster. It went downhill from there. 2,856 Views Tasted Nov 22, 2007 |
When to Drink Clos l'Eglise, Anticipated Maturity, Decanting Time
Clos l'Eglise needs some time before it can be enjoyed. Young vintages can be decanted for an average of 2 hours or so. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Clos L'Eglise is usually better with at least 8-10 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Clos L'Eglise offers its best drinking and should reach peak maturity between 10-30 years of age after the vintage.
Serving Clos L'Eglise Pomerol with Wine, Food, Pairing Tips
Clos L'Eglise Pomerol is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos L'Eglise is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Clos L'Eglise Pomerol is also good with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.