Learn everything about Clos de la Vieille Eglise Pomerol with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Clos de la Vieille Eglise History, Overview
Clos de la Vieille Eglise gets an award for having the longest name in all of Pomerol. They have an even longer history in the Pomerol appellation and with Trocard family, as the Trocard family has owned Clos de la Vieille Eglise in Pomerol since 1830! Today, Benoit Trocard is fully in charge at Clos de la Vieille Eglise Benoit Trocard has had that responsibility since the 2010 vintage.
Clos de la Vieille Eglise Vineyards, Terroir, Grapes, Winemaking
The small, 1.5 hectare, Right Bank vineyard of Clos de la Vieille Eglise is planted to 70% Merlot and 30% Cabernet Franc. The vines are situated not that far from Chateau Clinet, Chateau Rouget and Chateau LEglise Clinet.
The current makeup of the vineyard shows an increase of Cabernet Franc plantings. It is the goal of the estate to slowly increase the percentage of Cabernet Franc in the vineyards.
The terroir is clay and gravel soils. On average, the vines are old, as they are close to 50 years of age. The vineyard is planted to a vine density of 6,700 vines per hectare. When you are standing in the vineyards, you get a clear view of the church in Pomerol.
To produce the wine of Clos de la Vieille Eglise, vinification takes place in three temperature controlled, stainless steel vats that range in size from 30 hectoliters to 40 hectoliters for 80% of the production. The remaining 20% is fermented in oak barrels. Malolactic fermentation takes place in new French oak barrels.
The wine is aged in 100% new, French oak barrels for between 18 to 20 months.
On average, the production is 500 cases of Clos de la Vieille Eglise per vintage. The Trocard family own numerous other Right Bank estates in a myriad of appellations including St. Emilion and Lalande de Pomerol, as well as wines that are classified as Bordeaux Superieur and of course their most famous property, Clos Dubreuil in Saint Emilion.
When to Drink Clos de la Vieille Eglise, Anticipated Maturity, Decanting Time
Clos de la Vieille Eglise can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1 hour 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 de la Vieille Eglise is usually better with at least 2-4 years of bottle age. Of course that can vary slightly, depending on the vintage character. Clos de la Vieille Eglise offers its best drinking and should reach peak maturity between 3-12 years of age after the vintage.
Serving Chateau Clos de la Vieille Eglise with Wine, Food, Pairing Tips
Chateau Clos de la Vieille Eglise is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
The wine is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Clos de la Vieille Eglise is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Clos de la Vieille Église Wine Tasting Notes
11 Vintages 22,147 Views Sort by Vintage-Rating
|2019||Clos de la Vieille Église (Pomerol)|
Bright, fresh and fruity with a citrus, plum and cherry core of fruits, soft textures and a plummy finish. 88-90 Pts
557 Views Tasted Jun 28, 2020
|2018||Clos de la Vieille Église (Pomerol)|
Medium bodied, fruity and correct, you'll find more ripeness, form and fruit than usual. The wine starts off well but finishes a bit short. 87-89 Pts
1,623 Views Tasted Apr 19, 2019
|2017||Clos de la Vieille Église (Pomerol)|
Strawberries and cherries fashioned in a medium bodied, forward, uncomplicated, early drinking style, prepare for a pleasant bit of chocolate in the endnote.
1,408 Views Tasted Apr 26, 2018
|2016||Clos de la Vieille Église (Pomerol)|
Open, easy drinking, red cherry filled wine, this is a Pomerol for early drinking consumption.
1,919 Views Tasted Sep 21, 2019
Forward in style with a spicy, red cherry core, this wine is pleasant but lacking in depth and concentration.
1,614 Views Tasted Apr 29, 2017
|2015||Clos de la Vieille Église (Pomerol)|
Plum and mocha on the nose, this wine is medium-bodied, soft textured and ends with a newly-picked, piquant, herbal, cherry finish. This wine was made from a blend of 70% Merlot and 30% Cabernet Franc. This could be the best wine yet from Clos de la Vieille Eglise. 88 - 90 Pts
1,711 Views Tasted Apr 27, 2016
|2014||Clos de la Vieille Église (Pomerol)|
With dark chocolate and plum on the nose, this medium-bodied wine ends with a sweet, cherry tart of a finish. Made from a blend of 70% Merlot and 30% Cabernet Franc. 85-87 Pts
1,711 Views Tasted Apr 24, 2015
|2013||Clos de la Vieille Église (Pomerol)|
Fresh, medium bodied, slightly tart red fruits and a lot of spice are found in the zippy finish. Drink this on the young side.
1,397 Views Tasted May 25, 2016
70% Merlot and 30% Cabernet Franc produced a smoky, bright, black raspberry-scented wine that finishes with sharp, crisp red berries. 85-87 Pts
1,531 Views Tasted Apr 26, 2014
|2012||Clos de la Vieille Église (Pomerol)|
Earthy, dusty cherries with a sweet and tart, raspberry and plum finish that will be best in its youth.
3,155 Views Tasted May 15, 2015
|2010||Clos de la Vieille Église (Pomerol)|
Fresh, sweet and tart fruits, licorice, earth and a hint of dark chocolate in a forward, plummy, open, early drinking style. This is slightly better and more interesting than the 2009.
2,114 Views Tasted May 13, 2015
|2009||Clos de la Vieille Église (Pomerol)|
Floral, thyme and sweet, black raspberry scents open to a soft, forward, easy drinking Pomerol that should be best in its youth.
1,607 Views Tasted May 13, 2015
|2005||Clos de la Vieille Église (Pomerol)|
Fresh herb, earth and mushroom aromas on the nose, medium bodied and soft, but firm textured, with a raspberry and bright cherry note in the ready to drink finish.
1,800 Views Tasted May 13, 2015