2001 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note
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2001
Clos l'Église (Pomerol) (Pomerol)
It blasts off with an explosive perfume with touches of vanilla, roasted blackberries and coffee. Thick, rich and dense palate feel. Very concentrated. Some tannin remains. Long, sensual finish. There is a lot to like in this wine. 6,015 Views Tasted Jan 15, 2011Great palate texture that's filled with layers of ripe, rich, round, concentrated dark, Bordeaux fruit. Silky tannins and layers of polished fruit are the hallmarks of this wine. A touch of oak is discerned in the finish, but that should eventually become absorbed into the wine. Already open, this will improve. I liked it so much, I tried buying more of this Pomerol the next day. 5,207 Views Tasted Mar 17, 2008 |
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.