2005 Château Clinet Pomerol Bordeaux France Wine Tasting Note
61207 Views
Ready for prime time drinking, the nose, with its display of chocolate-covered plums, black cherries, truffle, smoke, licorice, flowers and wet earth is just great. Full,bodied, rich and deep, it is the silky, sensual, opulent display with velvet textured fruit on the palate and finish that steals the show. 30 minutes of air is ample before service. 3,798 Views Tasted May 27, 2021In a nice spot. About 30 minutes of air brought out the plum, chocolate, flower and earthy nose. The wine is full, rich and round, with loads f ripe sweet, lush, dark cherries and plums on the palate. The finish is ever so slightly dusty around the edges. This is ready to go. Enjoy it over the next 15 years or so with pleasure. 5,770 Views Tasted Oct 9, 2019This bottle was rocking! With 90 minutes of air, the plums, cherry pipe tobacco and chocolate aromas where right there. Plush, polished, fresh and sweet, this is a good time to start popping corks on this beauty as it's ready to go. 4,129 Views Tasted Jun 24, 2017Deep in color, the wine is still youthful. 90 minutes of air added a lot of softness to the texture and helped bring out the plum, chocolate, truffle and black cherry notes. The supple textured, silky finish just feels great. 4,753 Views Tasted May 29, 2016Soft, silky and sensuous, medium/full bodied, with a wealth of ripe, juicy, sweet, fresh plum, chocolate, truffle and black cherry notes, complicated by floral notes, truffle and chocolate accents. You can drink this now, or age it a few more years for additional complexity. This is the best showing yet for this wine, as I did not expect it to turn out this well. And with time, it could get even better as Clinet ages extremely well. 4,667 Views Tasted Jun 28, 2015Plums, flowers, chocolate and boysenberry, soft textures, medium body and a plush finish. This has continued to improve since bottling. With time, it should be even better as it approaches maturity. 5,805 Views Tasted May 1, 2012With plums, earth, dates, black cherry and hints of flowers in the perfume, this medium/full bodied Pomerol wine is soft textured and filled with fresh, juicy, black and red plums, cocoa and licorice. Give it another 2-3 years and drink over the next 10-15 years. 7,076 Views Tasted Aug 1, 2011The perfume displays smoke, spice and jammy black fruit. With round tannins, this ends with a plush, dark fruit filled finish. The only downside to the wine is a slightly short middle. This is the first vintage where the new, young owner, Ronan Laborde started kicking things into high gear. This estate is one of the key Pomerol properties to watch! 9,223 Views Tasted Jun 27, 2009With its purity of fruit and freshness, the plum, chocolate, blackberry and coffee scented nose are a pleasure. The palate texture is dense and lush. This will age well. There is some Cabernet Sauvignon in the blend giving the wine good structure. 8,596 Views Tasted Jan 20, 2008This offers a dense, sexy mouthful of decadent Pomerol. Opulent, stylish with elegant tannins, but lacking the concentration found in the best years. 7,390 Views Tasted Jun 21, 2007 |
When to Drink Chateau Clinet, Anticipated Maturity, Decanting Time
Chateau Clinet is much better with at least 8-12 years of aging in good vintages. Young vintages can be decanted for 2-3 hours or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Clinet offers its best drinking and should reach peak maturity between 10-35 years of age after the vintage.
Serving Chateau Clinet with Wine, Food, Pairing Tips
Chateau Clinet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Clinet is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Chateau Clinet is also good with Asian dishes, hearty fish courses like tuna, mushrooms, pasta, and cheese.