2010 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note
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2010
Clos l'Église (Pomerol) (Pomerol)
Concentrated with sweet, ripe, lush, concentrated, dark red berries, that are complicated with the addition of dark cherry, even darker chocolate and truffle. Plush textures, depth of flavor and energy make everything work here. Give it another 5 years and this will be even better. 4,214 Views Tasted Mar 19, 2017Plush, fat, dense and rich, with silky, ripe tannins, layers of chocolate covered plums, earth, licorice, oak and smoke, the wine is polished, deep and complex, ending with a long, black cherry liqueur filled finish. 4,494 Views Tasted May 7, 2013Clos L’Eglise, From 80% Merlot 20% Cabernet Franc 14.5% ABV deep purple color, mocha, chocolate, flowers, black raspberry, vanilla and truffle scents. Mouth filling, lush and opulent, the wine ends with a long, deep, jammy blackberry and licorice sensation. 93-95 Pts 4,284 Views Tasted Mar 14, 2011 |
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.