Learn everything about Clos Dubreuil St. Emilion 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
Clos Dubreuil History, Overview
Benoit Trocard is fully in charge at Clos Dubreuil today. Benoit Trocard purchased this small, St. Emilion estate in 2002. The wines of Clos Dubreuil were previously made by Louis Mitjavile, from Tertre Roteboeuf. But that changed jut prior to the 2009 vintage. Managing Director, Benoit Trocard is also in charge of their Pomerol property, Clos de la Vieille Eglise.
In August, 2011, Benoit Trocard added to his Bordeaux land holdings with the purchase of property in Pomerol. The land had previously been used as a race track by the Libourne Horse Racing Society. It will be interesting to see what Benoit Trocard does with his new Pomerol vineyards, once the vineyards have been developed.
This will take some time as the gravel based terroir has not been farmed for over 100 years! That is a long time to remain fallow. In 2014, Clos Dubreuil finished construction of their completely new cellars, vat rooms and wine making facilities.
Clos Dubreuil Vineyards, Terroir, Grapes, Winemaking
The 7 hectare vineyard of Clos Dubreuil is planted to 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon. This represents a major change in the vineyard plantings since it was purchased by Benoit Trocard, as the vineyard was much closer to 100% Merlot previously. The terroir of Clos Dubreuil consists of chalk and limestone soils.
The vines are on average 25 years of age. But there are now some very old vines. In 2007, the estate added 2 hectares of vines to their vineyard which included .5 hectares of old vine, Cabernet Franc that is over 50 years of age.
To produce the wine of Clos Dubreuil, fermentation takes place in 10 temperature controlled vats. One parcel of vines vinified in barrel. This allows for vinification on a parcel by parcel basis. Malolactic fermentation takes place in barrel.
Clos Dubreuil is then aged in 100% new oak for an average of 20 months, depending on the character and strength of vintage. Clos Dubreuil is a very opulent, modern, sexy style of Right Bank Bordeaux wine that drinks well young.
Clos Dubreuil produces on average, about 2,750 cases a year. There is a second wine, Anna. Anna is made from a selection of barrels with the assistance of their consultant, Michel Rolland. Anna has a production that is close to 800 cases per year. There is a third wine, Clara.
When to Drink Clos Dubreuil, Anticipated Maturity, Decanting Time
Clos Dubreuil is better with 4-7 years in the cellar before starting to show its best. Of course that can vary slightly, depending on the vintage. Clos Dubreuil is best enjoyed in the first 6-18 years of life.
Young vintages can be decanted for about 1 – 2 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.
Serving Clos Dubreuil with Wine and Food Pairings
Clos Dubreuil is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Clos Dubreuil is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes.
Clos Dubreuil is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
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. The Trocard family has owned Clos de la Vieille Eglise in the Pomerol appellation since 1830!
With the 2013 vintage, Clos Dubreuil introduced a white Bordeaux wine to their portfolio. Produced from 100% Chardonnay planted in the Lussac appellation on a terroir of clay and limestone soils with a southern exposure, the wine will be labeled as a Vin de France and sold under the name of Dubreuil Chardonnay. Currently, only 100 cases are produced from .08 hectares of vines.
To produce the wine, following the initial sorting, the berries are cooled to 2 degrees Celsius for about 8 hours before being sorted once again. The grapes are pressed in whole bunches and barrel fermented.
The wine will be aged in 50% new, French oak barrels from Freres and Berthomieu for about 10 months. Benoit Trocard plans to increase production over the next few years with the goal of reaching up to 325 cases. Clos Dubreuil is the first grower to plant Chardonnay in that region.
Clos Dubreuil Wine Tasting Notes
23 Vintages 78,988 Views Sort by Vintage-Rating
|2018||Clos Dubreuil (St. Émilion Grand Cru)|
Blackberry, boysenberry, licorice and dark chocolate are all over the place here. Lush, round and silky with sweetness to the fruit, concentration, opulent textures and length in the finish, this is the best vintage for Clos Dubreuil I have ever tasted. 94-96 Pts
744 Views Tasted Apr 19, 2019
|2017||Clos Dubreuil (St. Émilion Grand Cru)|
With plush, round textures, the juicy, ripe black cherries are surrounded by chocolate, rainy earth and licorice notes. Soft and approachable, there is lift and sweetness to accompany the fruit-filled finish. The wine was made from 75% Merlot, 20% Cabernet Franc and 5% Cabernet Sauvignon, reaching 13.5% alcohol. Due to the frost 50% of the harvest was decimated.
1,741 Views Tasted Apr 26, 2018
|2016||Clos Dubreuil (St. Émilion Grand Cru)|
Chocolate-covered black raspberries, licorice and smoky notes create the perfume. On the palate, the wine is plummy, round, fresh and sweet. There is a good purity of fruit in the satin finish.
1,276 Views Tasted Apr 29, 2017
|2015||Clos Dubreuil (St. Émilion Grand Cru)|
Licorice, black cherry, espresso, smoke and spice create the nose. Full bodied, round and juicy the wine is fleshy, flashy, leaving you with silky, ripe, polished, sweet, dark fruits in the endnote.
1,714 Views Tasted May 21, 2018
Lush, silky, round, rich and extravagant, this wine combines sublime pleasure with carefully crafted structure. Tempting you with blast of fresh, sweet, dark, red fruits and cocoa in the foreplay, this delight leaves you with a rush of dark chocolate in the endnote. From a blend of 85% Merlot and 15% Cabernet Franc, which could change before bottling, the wine reached 14.5% alcohol.
1,649 Views Tasted Apr 29, 2016
|2015||Dubreuil Chardonnay (Vin de France)|
Lemon peel, orange and honeysuckle scents open to a fresh, vibrant, blast of lemon, lime and grapefruit, with a lot of character, but not much complexity.
1,087 Views Tasted Apr 29, 2016
|2014||Clos Dubreuil (St. Émilion Grand Cru)|
Chocolate and black raspberry notes in the nose pair well with the plush, soft, fresh black cherries on the palate. This wine is smooth with freshness in the fruit. From a blend of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon, this is the first vintage to include Cabernet Sauvignon in the blend. The wine reached 14% alcohol with a pH of 3.65. 91-93 Pts
1,592 Views Tasted Apr 27, 2015
|2014||Dubreuil Chardonnay (Vin de France)|
Meyer lemon pie with orange and vanilla in the nose, this wine is bright with a sweet, lemon-lime finish. 85 Pts
897 Views Tasted Apr 27, 2015
|2013||Clos Dubreuil (St. Émilion Grand Cru)|
Fresh herbs, bright cherries, soft, fresh red fruits, cocoa and licorice all produced in an open, forward, round, polished charming style, make this a nice for current and short term drinking.
1,408 Views Tasted May 25, 2016
Jammy black raspberry, cocoa, licorice, vanilla and earth lead to a medium-bodied, round-textured wine with juicy plum and cherry notes in the finish. Blending 85% Merlot and 15% Cabernet Franc, the wine reached 13% alcohol. From low yields of 25 hectoliters per hectare, 58% of the harvest was placed into the Grand Vin. 89-91 Pts
1,338 Views Tasted Apr 28, 2014
|2013||Dubreuil Chardonnay (Vin de France)|
Debut vintage of this 100% Chardonnay. From the team at Clos Dubreuil, the wine pops with lemon, orange and grapefruit aromas. Zippy, but a bit short in the citrus finish, only 50 cases were produced. Over time, the production will increase to 500 cases. 83-85 Pts
1,185 Views Tasted Apr 28, 2014
|2012||Clos Dubreuil (St. Émilion Grand Cru)|
The wine shows good color, with a smoky, floral nose, silky, soft, rich textures and fresh, ripe sweet, dark berries on the finish. The final blend is 75% Merlot and 25% Cabernet Franc.
2,648 Views Tasted May 15, 2015
The first vintage to include fruit from the recently purchased vines, it was produced from a blend of 90% Merlot and 10% Cabernet Franc. Jammy black cherries and licorice notes lead to a fleshy and sweet licorice- and berry-filled wine. 90-92 Pts
2,312 Views Tasted Apr 26, 2013
|2011||Clos Dubreuil (St. Émilion Grand Cru)|
Polished, silky, rich fruits, juicy, ripe black cherries with plum and truffle are found in this appealing wine.
1,864 Views Tasted May 20, 2014
Blending 85% Merlot and 15% Cabernet Franc produced a wine with coffee, vanilla, smoke, black and blue fruit with minerality in the aromatics. Aged in 100% new oak, this plush, tannic wine ends with a fresh, blackberry, oak and red plum finish. 90-92 Pts
2,285 Views Tasted Mar 16, 2012
|2010||Clos Dubreuil (St. Émilion Grand Cru)|
Deep in color, with pungent notes of black licorice, espresso bean, chocolate, blackberry and cherry liqueur. The rich wine is plush, opulent and hedonistic with a long, intense decadent finish.
3,477 Views Tasted Jul 23, 2013
Licorice, truffle, jammy dark berries and dark chocolate flavors open to a plush, polished, rich, fresh, opulent wine of pleasure. This opulent wine will drink well young.
3,343 Views Tasted May 13, 2013
Clos Dubreuil - Dark purple in color, with licorice, smoke, coffee, earth and spice filled aromatics gets even better with the decadent palate feel and chocolate covered, dark, black cherry finish. 91-93 Pts
3,904 Views Tasted Mar 14, 2011
|2009||Clos Dubreuil (St. Émilion Grand Cru)|
Deep in color, the nose is packed with black raspberries, smoke, flowers, earth, espresso bean and minerality. This is a very sensuous, opulent wine with layers of fruit, dark chocolate and spice. Drink this hedonistic wine now, or age it for a decade.
3,279 Views Tasted Jul 23, 2013
Inky in color with dark purple accents, vanilla, black licorice, spice, truffle, black cherry jam and spice box aromas make up the perfume. Rich, plush and concentrated with waves of ripe, dark berries and cocoa, this lush, sweet, fat wine ends with a deep, multi-layered, blackberry and cherry liqueur filled finish. This will drink great on release and improve with age.
3,481 Views Tasted Mar 12, 2012
2009 Clos Dubreuil is stuffed with aromas of black raspberries, limestone, dark cherries, and espresso beans. Full bodied with rich, supple textures, the 2009 is a major improvement over previous vintages. The wine is concentrated with jammy berry, plum, and chocolate flavors. 92-94 Pts
1,788 Views Tasted Jun 28, 2010
|2008||Clos Dubreuil (St. Émilion Grand Cru)|
Truffle, plum, jam, smoke, chocolate and black licorice scents are there from the moment you pop a cork. The wine is lush round, fat and juicy. On the palate the wine is loaded with dark chocolate, salty tannins and ripe, spicy fruits. Drink it now, or wait another year or two, and it could be even better.
1,282 Views Tasted Sep 17, 2018
The first vintage to include the .5 hectares of 55 year old, Cabernet Franc vines purchased the year before. This brought the blend to 90% Merlot and 10% Cabernet Franc. The wine is filled with fresh, sweet black cherries, plum, chocolate, smoke, tobacco and earth. On the palate, the wine is soft, smooth and round.
3,120 Views Tasted Jul 23, 2013
Coffee, vanilla, licorice, black raspberry and smokey aromas opens up a silky, opulently textured wine that finishes with sweet, blackberry, chocolate and plum flavors.
3,551 Views Tasted Mar 11, 2011
|2007||Clos Dubreuil (St. Émilion Grand Cru)|
The first vintage to include 2 new hectares of vines which featured .5 hectares of old vine, Cabernet Franc. However, due to the vintage, the Cabernet Franc did not end up achieving enough ripeness to be included in the final blend, which became 100% Merlot. Medium boded, with a touch of green character along with the mineral driven, soft, red cherry personality. This is a wine to drink on the young side.
2,271 Views Tasted Jul 23, 2013
|2006||Clos Dubreuil (St. Émilion Grand Cru)|
Truffle, strawberry jam, dark chocolate and black raspberry notes are easy to pick out from the perfume . The developed wine is soft, with silky smooth tannins and a fresh, sweet, red and black plummy finish that lingers. This is drinking in the right place today for pleasure seekers..
1,424 Views Tasted May 25, 2016
Black cherry, licorice and oak notes lead to a structured, tannic, youthful wine with tannic, black cherry filled finish. Give this another 3-5 years before popping a cork.
1,800 Views Tasted Jul 23, 2013
|2005||Clos Dubreuil (St. Émilion Grand Cru)|
Earthy, with cocoa, espresso, plum, licorice, wet earth and black raspberry in the nose. This quickly moves to a fresh, soft, sweet, silky, lushly textured wine with a blast of fresh cherries and chocolate in the finish that can be enjoyed now, or aged for further development.
1,796 Views Tasted Jun 28, 2015
From low yields of only 26 hectoliters per hectare, the wine can be considered experimental for the property. To reduce the yields, Benoit Trocard cut the number of bunches per vine down to 6 vines per vine, which is less than usual. With an intriguing nose of espresso bean, vanilla, black raspberry, fresh herbs and minerality, the wine is still young. With good freshness, there is a lot to like in the fat, plummy finish.
2,447 Views Tasted Jul 23, 2013
|2004||Clos Dubreuil (St. Émilion Grand Cru)|
Mostly secondary notes in the nose with truffle, licorice, smoke and wet earth. The fruit is fading. Fully mature and requiring consumption, drink his sooner than later for the last of its soft, spicy red berries.
1,845 Views Tasted Nov 30, 2014
Plush, round and charming, the wine is filled with licorice, fresh, sweet cherries and plums with dark chocolate to round it out.
2,084 Views Tasted Jul 23, 2013
|2003||Clos Dubreuil (St. Émilion Grand Cru)|
Fully mature, the debut vintage for the new owner is slightly past its best days. Still, there is a lot of ripe, juicy plums, cherries and tobacco coupled with round textures to be enjoyed. The finish however, is a bit dry and dusty. Drink up.
3,565 Views Tasted Dec 18, 2013
The first vintage for Benoit Trocard opens with tobacco, cigar box, smoke and cherries. Close to fully mature, I’d drink this sooner than later to preserve the plush, sweet plum and cherry fruits. There is a slight dryness to the tannins in the finish.
1,412 Views Tasted Jul 23, 2013
|2002||Clos Dubreuil (St. Émilion Grand Cru)|
Tight on the nose, the wine needs coaxing before any mocha tinged, red fruits emerge. On the palate, the wine is on the tart side and requires drinking.
1,907 Views Tasted Jul 23, 2013
|2001||Clos Dubreuil (St. Émilion Grand Cru)|
Earth, spice, smoke, tobacco and plum notes create the aromatic profile. Produced from a blend of 95% Merlot and 5% Cabernet Franc, the wine was aged in 100% new, French oak, the wine is rich, sweet and fresh, with a smoky, black raspberry finish. There is no reason to age this any longer as it's not going to get any better.
2,342 Views Tasted Jul 23, 2013
|2000||Clos Dubreuil (St. Émilion Grand Cru)|
Chocolate fudge, truffle, cherries and mint scents open to a mature, soft, plush textured wine with a sweet, black cherry, licorice and dark chocolate finish. Produced from a blend of 95% Merlot and 5% Cabernet Franc, the wine was aged in 100% new, French oak. This is drinking in prime time today.
2,073 Views Tasted Jul 23, 2013
|1998||Clos Dubreuil (St. Émilion Grand Cru)|
Produced by the family who owns Chateau Tertre Roteboeuf, this 100% Merlot wine is very plush and opulent. Close to fully mature. What this wine lacks in complexity it makes up for in pleasure. There is no reason to hold this wine any longer, since I doubt it will improve
3,057 Views Tasted Oct 14, 2008