Chateau L’Enclos Pomerol Bordeaux Wine, Complete Guide

LEnclos 261x300 Chateau LEnclos Pomerol Bordeaux Wine, Complete Guide

Everything about Chateau L’Enclos Pomerol, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

Chateau l’Enclos History, Overview

Chateau L’Enclos has a history dating back to the 19th century. At one point, the estate was known as Au Grand Moulinet, (Moulinet is the name of the neighboring village) before it became L’Enclos Pomerol, which eventually morphed into L’Enclos Pomerol. The chateau was constructed in 1898 by Pierre Larroucaud, the owner of the property at the time. Descendants of the Larroucaud family continued to own and manage the Pomerol estate of Chateau L’Enclos until 2006, when it was purchased by the American owners, Stephen Adams and Denise Adams, who also own Chateau Fonplegade in St. Emilion, as well as other Bordeaux properties and a vineyard in the Napa Valley, Adamvs, which is located on Howell Mountain.

Chateau l’Enclos Vineyards, Terroir, Grapes, Winemaking

The 9.5 hectare Pomerol vineyard of Chateau L’Enclos is located not far from Chateau Clos Rene. The vineyard of Chateau L’Enclos is planted to 82% Merlot, 17% Cabernet Franc and 1% Malbec. On average, the vines are 31 years of age. The estate has old vines as well, dating back to 45 years of age. The vineyard is planted to an average of 6,500 vines per hectare.  In time, the Right Bank estate plans to increase the percentage of Merlot in the vineyards. There are three unique terroirs in the vineyards of Chateau L’Enclos with sand, gravel and flint soils. There are also some iron deposits in the soil which add to the complexity of the wine. The vineyard is as you might guess based on the 3 different soil types, located in various areas in Pomerol. Their best parcels are placed not far from Chateau Trotanoy and Chateau Clinet. Their lesser parcels are in sandy soils close to Chateau de Sales.

Starting with the 2011 vintage, the owners began heavily investing in the property, hoping to allow it to produce the best wine possible. They brought in Jean Christophe Meyrou, who works with Michel Rolland. Jean Christophe Meyrou began a program of micro vinification for 25% of the production of Chateau L’Enclos in 500 liter Burgundy barrels. Alcoholic fermentation takes place in nine, temperature controlled, cement vats that range in size from 81 hectoliters up to 116 hectoliters and 3 small, 50 hectoliter stainless steel vats. Malolactic fermentation takes place in a combination of tank and French oak barrels. At the estate, L’Enclos has also recently started increasing the percentage of new oak to age the wine. Currently, the wines are aged in 50% new French oak barrels for close to 18 months. At Chateau L’Enclos they are now working on organic farming techniques in their vineyards. Michel Rolland is their consultant at Chateau L’Enclos.

Serving and Decanting Chateau L’Enclos with Wine, Food, Pairing Tips

Chateau L’Enclos is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau L’Enclos is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau L’Enclos is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Chateau L’Enclos is a fairly large property for the Pomerol appellation. On average their annual production is close to 3,000 cases per year. There is a second wine, Le Petit L’Enclos. Chateau L’Enclos is a Pomerol estate worth keeping your eye on as things can only continue to improve.

Château L'Enclos Wine Tasting Notes

10 Vintages 19741 Views Sort    Vintage    Rating

  1. 2016 Château L'Enclos ( Pomerol)

    1. With more depth of color than usual, the wine offers black raspberry, vanilla bean and earth. It is soft, sweet and fresh with a supple, dark, red berry finish. Made from a blend of 85% Merlot, 12% Cabernet Franc and 3% Malbec, the wine is 14% alcohol.

      90 points - Tasted
  2. 2015 Château L'Enclos ( Pomerol)

    1. A refreshing glimmer of strawberry with plum and spice are the first things you notice in the nose. Medium/full-bodied, silky and soft, the plums are fresh, spicy and delight the palate. You can drink this young or wait a while. This is clearly the most impressive vintage I've tasted from L'Enclos. From 85% Merlot, 12% Cabernet Franc and 3% Malbec (surprise!), the wine reached 13.5% alcohol. 90 - 92 Pts

      91 points - Tasted
  3. 2014 Château L'Enclos ( Pomerol)

    1. Early drinking effort, with a plum and olive core of fruit that is already drinking well.

      87 points - Tasted
    2. Medium-bodied with an earthy, wild plum character, revealing notes of fresh strawberry and cherry at its core, this wine is best tasted in its youth. From 80% Merlot, 17% Cabernet Franc and 3% Malbec, the wine reached 12.5% alcohol. 85-87 Pts

      86 points - Tasted
  4. 2013 Château L'Enclos ( Pomerol)

    1. Lighter style of a spicy, red berry dominated Pomerol for early drinking pleasure.

      86 points - Tasted
    2. Medium bodied with raspberry, cherry and licorice in its character, the wine has soft textures in its espresso and red plum finish. 86-88 Pts

      87 points - Tasted
  5. 2012 Château L'Enclos ( Pomerol)

    1. Medium bodied, with a fresh, black raspberry, smoke and spicy nose, the wine is soft, forward and easy to like.

      88 points - Tasted
    2. This vintage shows an increase in the use of micro vinification with 45% of the harvest undergoing the whole berry fermentation technique. Truffle, incense, floral and black plum notes open to an oaky, plum-filled finish. 89-91 Pts

      90 points - Tasted
  6. 2011 Château L'Enclos ( Pomerol)

    1. Produced from 85% Merlot, 12% Cabernet Franc and 3% Malbec. The Malbec is added to bring more density to the wine. Cocoa, flowers, black raspberries, medium body, soft textures and a round cherry finish are found in this Pomerol. 88-89 Pts

      88 points - Tasted
  7. 2010 Château L'Enclos ( Pomerol)

    1. L’Enclos Simple easy going, correctly made Pomerol without fault or distinction. With a new team in place coupled with a serious commitment to spend what it takes to make the best wine possible, things should pick up a this estate starting with the 2011 Bordeaux vintage. 87-89 Pts

      88 points - Tasted
  8. 2009 Château L'Enclos ( Pomerol)

    1. Soft textures, medium bodied and a supple cherry personality.

      87 points - Tasted
  9. 2008 Château L'Enclos ( Pomerol)

    1. Medium bodied with crisp red fruits, espresso and earthy notes, this is a wine to enjoy in its youth. The wine was made from a blend of 79% Merlot, 19% Cabernet Franc and 2% Malbec.

      86 points - Tasted
  10. 2006 Château L'Enclos ( Pomerol)

    1. Fully mature, elegant, soft, graceful style of wine, with an earthy, thyme, cherry and plum core of fruit with a soft, refined texture in the finish.

      87 points - Tasted