2013 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note
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2013
Clos l'Église (Pomerol) (Pomerol)
Medium bodied, with an earthy, black cherry, wet earth and leafy personality, the wine is fresh, leaving you a bright, black raspberry finish with a touch of oak in the end note. 2,285 Views Tasted May 25, 2016Featuring a depth of color for the vintage, the nose delivers toasted oak, incense, coffee bean and black plum. Soft and polished, there is a lot of oak in the soft, polished black plum-filled finish. From yields of 25 hectoliters per hectare, 80% Merlot and 20% Cabernet Franc comprises the blend. The wine reached 13% ABV with a pH of 3.65. 90-92 Pts. 2,776 Views Tasted Apr 25, 2014 |
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.