2001 Château La Clusière St. Émilion Grand Cru Bordeaux France Wine Tasting Note

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2001
93
Not a wine I am likely to see often, this is at full maturity. Medium-bodied, supple, soft, spicy and fresh, the ripe sweet, red and black plums carry through on the nose through to the polished finish. No decanting is needed here, just pop, pour and enjoy.

Not a wine I am likely to see often, this is at full maturity. Medium-bodied, supple, soft, spicy and fresh, the ripe sweet, red and black plums carry through on the nose through to the polished finish. No decanting is needed here, just pop, pour and enjoy.

3,175 Views   Tasted
My last bottle from the case was clearly the best. Supple, round, ripe and rich, the nose offers fresh sweet fruits, earth, smoke and stone, while the palate combines freshness and pure fruits. This was the final vintage as the vines were annexed into Pavie the following year.

My last bottle from the case was clearly the best. Supple, round, ripe and rich, the nose offers fresh sweet fruits, earth, smoke and stone, while the palate combines freshness and pure fruits. This was the final vintage as the vines were annexed into Pavie the following year.

3,788 Views   Tasted
Fully mature, soft, silky, rich and supple textured, the wine serves up fresh black raspberries, smoke and earthy characteristics. There is no reason to ge this any longer.

Fully mature, soft, silky, rich and supple textured, the wine serves up fresh black raspberries, smoke and earthy characteristics. There is no reason to ge this any longer.

3,295 Views   Tasted
With its deep ruby in color, the wine looks younger than it is. Licorice, smoke, flowers, black raspberry, caramel, spearmint, cocoa and truffle notes can be detected. Fleshy, concentrated, silky, red and black fruits, fennel and stone are found in the finish. This stylish St. Emilion is drinking well today.

With its deep ruby in color, the wine looks younger than it is. Licorice, smoke, flowers, black raspberry, caramel, spearmint, cocoa and truffle notes can be detected. Fleshy, concentrated, silky, red and black fruits, fennel and stone are found in the finish. This stylish St. Emilion is drinking well today.

3,179 Views   Tasted

Learn everything about Chateau La Clusiere St. Emilion with wine tasting notes, wine and food pairings, best vintages, a history of the property, information on the vineyards, and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau La Clusiere History, Overview

The estate of Chateau La Clusiere was purchased by Gerard Perse in 1997 from Jean-Paul Valette. If the Valette name sounds familiar, it's because they were also the owners of Chateau Pavie, which Gerard Perse purchased as well.

The Valette family continued to own Chateau Troplong Mondot for years after that. 1998 was the first vintage of Chateau La Clusiere that was fully under the control of the Perse family.

Chateau La Clusiere is a small 2.5 hectare Saint Emilion vineyard set between Pavie Decesse to the north and Pavie to the west and south, planted with 100% old vine, Merlot.

On average, the vines were close to 55 years of age, with many vines being much older than that! The density of planting was 5,500 vines per hectare. The terroir, similar to Chateau Pavie is clay-limestone soil composed of fine-textured brown earth on a layer of limestone with marine fossils.

Coming on the heels of the breath-taking 2000 Chateau La Clusiere, 2001 was the last vintage for this Right Bank property. After 2001, the Bordeaux wine vineyards of La Clusiere were officially merged into Chateau Pavie in 2002.

This was allowed to take place because of the similarity of terroirs which led I.N.A.O. in 2002 to authorize the integration (or, perhaps, reintegration) of La Clusiere.

At the same time, a small part of the Pavie Decesse vineyards were also merged into Chateau Pavie. This reduced the vineyard of Pavie Decesse from 9.5 hectares to its current 3.5-hectare size, while increasing the vineyards of Chateau Pavie in Saint Emilion.

Chateau Clusiere Vineyards, Terroir, Grapes, Winemakers

The vineyard of La Clusiere is planted to 100% old vine Merlot that was on average 50 years of age. The terroir is limestone and clay soils.

Yields were kept low at Chateau La Clusiere. On average, they were only 15 hectoliters per hectare. Malolactic fermentation takes place in barrels. The wine was aged in 100% new, French oak barrels for close to 24 months before bottling.

2000 Chateau La Clusiere is a candidate for legendary status. It's a true one-hit wonder. It's the only great wine produced by Chateau La Clusiere. The previous vintages of Chateau La Clusiere were fine, but they never hit the same level of quality.

This is easily discovered by any taster with a glass of the 2000 La Clusiere in front of them. Often, one-hit wonders become very popular in the marketplace, especially when so little wine was produced. In fact, the production of the 2000 Chateau La Clusiere was close to a whopping 350 cases for the entire world!

Serving and Decanting Chateau La Clusiere with Wine, Food, Pairing Tips

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

2001 was the last vintage of Chateau La Clusiere produced.

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