2011 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note
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2011
Clos l'Église (Pomerol) (Pomerol)
Fresh brewed espresso, black raspberry, licorice and dark chocoalte aromas pair with the wines round, lush, open character, finishing with sweet, cherries and cocoa. 4,871 Views Tasted May 20, 2014Coffee, chocolate, plum, earth, flora, black cherryl and vanilla aromas were in full force. From a blend of 85% Merlot and 15% Cabernet Franc, and reaching 14.2% ABV, the wine ended with supple, fresh cocoa and black raspberry. 90-93 Pts 4,636 Views Tasted Apr 21, 2012Clos L’Eglise, the only Pomerol at the tasting, the wine opened with chocolate, floral, oak and boysenberry aromas. From an assemblage of 85% Merlot and 15% Cabernet Franc, at 14.2% ABV, this tasty, flashy Bordeaux wine ended with fresh, cocoa and black raspberry. 90-93 Pts 3,789 Views Tasted Mar 16, 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.