Learn everything about Le Clos du Beau Pere Pomerol with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux:Links to all Bordeaux Wine Producer Profiles
Le Clos Beau Pere History, Overview
In 2006, Jean Luc Thunevin, better known for his numerous successful estates in St. Emilion like Valandraud, purchased a little known Pomerol property, Chateau Ratouin. Jean Luc Thunevin renamed the estate to honor the father of his long time partner and wife, Murielle Andraud, Le Clos du Beau Pere, which can be translated into father in law.
Le Clos Beau Pere Vineyards, Terroir, Grapes, Winemaking
The tiny vineyard of Le Clos Beau Pere is planted to 85% Merlot and 15% Cabernet Franc. The Right Bank estate consists of just 2 hectares of vines. However, Jean Luc Thunevin has an arrangement with another Pomerol vineyard owner to rent and farm his land, which allows Thunevin to include those grapes into the wine of Le Clos du Beau Pere.
The majority of vineyard of Le Clos du Beau Pere has a terroir of gravel and sand based soils. However, there is a smaller portion of their vineyard has vines that are planted in terroir with more clay in the soil..
The vines are placed close to Chateau Bellegrave, due west of highway 89 in the Bourgneuf sector. The vines are at a very good age, as many of their Merlot vines are more than 40 years of age for the Merlot, with some vines being older than that. The Cabernet Franc vines are younger, as they are closer to an average of 20 years of age.
To produce the wine of Le Clos du Beau Pere, vinification takes place in traditional, temperature controlled cement vats. Malolactic fermentation takes place in barrel. The wine is aged in 100% new, French oak barrels for between 12 and 14 months before bottling. The production is quite small less than 1,000 cases of wine are produced from Le Clos du Beau Pere per vintage.
When to Drink Le Clos du Beau Pere, Anticipated Maturity, Decanting Time
Le Clos du Beau Pere needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour or more. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Le Clos du Beau Pere is usually better with at least 3-4 years of bottle age. Of course that can vary slightly, depending on the vintage character. Le Clos du Beau Pere offers its best drinking and should reach peak maturity between 4-12 years of age after the vintage.
Serving and Decanting Le Clos Beau Pere with Wine, Food, Pairing Tips
Le Clos Beau Pere is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Le Clos Beau Pere is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Le Clos Beau Pere is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Le Clos du Beau Père Wine Tasting Notes
10 Vintages 19,966 Views Sort by Vintage-Rating
|2018||Le Clos du Beau Père (Pomerol)|
Nice depth of color, the toasty oak rounds out the fresh plums, cherry and licorice notes. Supple textures, fruity and juicy with a nice hit of chocolate in the finish, this is a delicious, early drinking Pomerol. 89-91 Pts
1,642 Views Tasted Apr 19, 2019
|2017||Le Clos du Beau Père (Pomerol)|
This wine is all about the smoky black cherries and vanilla bean aromas. Medium bodied with curvy textured plums, cherries, cocoa and dusty tannins resound in the finish.
1,938 Views Tasted Apr 26, 2018
|2016||Le Clos du Beau Père (Pomerol)|
It is quite easy to like this medium-bodied, elegant, charming, soft, early drinker, due to all its ripe red plums, silky textures and sweet, fresh cherries. You can drink this on release, or age it for a few years.
1,047 Views Tasted Sep 21, 2019
Dark in color with vanilla, smoke and black cherries in the nose and plums and milk chocolate in the finish, the wine is soft, forward and willing. You can enjoy this on release.
1,238 Views Tasted Apr 29, 2017
|2015||Le Clos du Beau Père (Pomerol)|
Medium-bodied and as fresh, sweet and bright as a high school valedictorian, this wine is all about dark, red fruit with plums and chocolate cake at its core. The experience culminates with licorice, vanilla and fresh, black raspberries. 89 - 91 Pts
1,659 Views Tasted Apr 27, 2016
|2014||Le Clos du Beau Père (Pomerol)|
Silky smooth, round and plummy, with a blast of licorice, espresso and chocolate covered black cherries that remain from start to finish. 88-89 Pts
1,560 Views Tasted Apr 30, 2015
|2013||Le Clos du Beau Père (Pomerol)|
Floral notes with sweet plum and cherry carry through from start to finish with good freshness and flavor. 86-88 Pts
1,650 Views Tasted Apr 25, 2014
|2012||Le Clos du Beau Père (Pomerol)|
Medium bodied, slightly strict, especially for Pomerol, red plum filled wine is ready for prime time drinking with an hour or so of air. This is not a wine I'd age for long term development.
2,084 Views Tasted Mar 4, 2017
|2011||Le Clos du Beau Père (Pomerol)|
From 85% Merlot and 15% Cabernet Franc, the wine reached 14% alcohol and will be aged in 100% new oak. Deep in color with toast, chocolate, coffee, plum and licorice, the wine is round, fresh and filled with ripe, juicy plum and dark chocolate. 88-90 Pts
2,123 Views Tasted Apr 21, 2012
|2010||Le Clos du Beau Père (Pomerol)|
One of the best values in Pomerol today. Produced by Jean Luc Thunevin, the wine serves up fresh, black plum, mocha, earth and espresso. Medium bodied, round and reasonably open. If you like your wines young, you can enjoy this in its youth. Else, this should be better with a few years of bottle age.
2,098 Views Tasted Feb 26, 2014
|2009||Le Clos du Beau Père (Pomerol)|
Opulent, lush, forward style of Pomerol with perhaps a bit too much oak. But it's hard not to like all the plush, chocolate covered black cherries, fresh plums, earth and smoke. It's a good value for Pomerol, which is hard to find these days.
2,927 Views Tasted Aug 4, 2013