2006 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note
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2006
Clos l'Église (Pomerol) (Pomerol)
Still deep in color, with some lightening at the edges, licorice, truffle, dark chocolate, coconut, and plums create the nose. Still young, concentrated, fresh and full bodied with a plummy, focused, structured style that demands at least another 5 -7 more years in the bottle to help the oak better integrate. 3,207 Views Tasted May 25, 2016Based on two bottles, the wine is rapidly maturing. The color has lightened and secondary aromas of earth, truffle, cocoa, dark cherry and spice were beginning to make themselves known. Medium/full bodied, round, soft and filled with a melange of ripe cherries, if these bottles were correct, I'd opt for drinking this over the next decade. 3,957 Views Tasted Mar 12, 2012 |
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.