Learn everything about Clos Romanile St. Emilion with wine tasting notes, wine and food pairing tips, best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux:Links to all Bordeaux Wine Producer Profiles
Clos Romanile Vineyards, Terroir, Grapes, Winemaking
The minuscule 1 hectare vineyard of Chateau Clos Romanile is owned by Remi Dalmasso. Remi Dalmasso is the cellar master of Valandraud. The Right Bank vineyard is planted to 80% Merlot and 20% Cabernet Sauvignon.
The terroir is clay and limestone soils. The vines are old, with an average age of 30 years. The vineyard is planted to a vine density of 8,000 vines per hectare. That is a very high density for the Right Bank. Most of the vineyard farming is organic and includes using horses to aerate the soil.
To produce the wine of Clos Romanile, the wine is micro-vinified, meaning that the wine is vinified entirely in 500 liter wood barrels. Malolactic fermentation takes place in new, French oak barrels. The wine of Clos Romanile is aged in 100% new, French oak barrels for about 20 months, depending on the character and quality of the vintage before bottling.
Jean Luc Thunevin as you might expect, consults on the wine making and vineyard management for Clos Romanile. The production is small at close to 1,000 bottles per vintage of Clos Romanile.
In a sign of their true commitment to producing the best quality wine possible, for a vineyard that is only one hectare, the estate even makes a second wine, Galaxies 2 Romanile.
When to Drink Clos Romanile, Anticipated Maturity, Decanting Time
Clos Romanile needs 2-3 years in the cellar before starting to show its best. Of course that can vary slightly, depending on the vintage. Clos Romanile is best enjoyed in the first 2-10 years of life.
Young vintages can be decanted for about 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.
Serving Clos Romanile with Wine and Food Pairings
Clos Romanile is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Clos Romanile is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Clos Romanile is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.
Clos Romanile Wine Tasting Notes
6 Vintages 6,507 Views Sort by Vintage-Rating
|2016||Clos Romanile (St. Émilion Grand Cru)|
Medium bodied with a fresh flower character, the wine is polished and offers fresh, ripe, dark red fruits and soft textures in the finish.
1,540 Views Tasted Apr 29, 2017
|2015||Clos Romanile (St. Émilion Grand Cru)|
Medium-bodied with fresh, ripe plums, sweet, ripe cherries, flowers and licorice, this wine is juicy, sweet and should get even better with age.
1,044 Views Tasted Apr 29, 2016
|2014||Clos Romanile (St. Émilion Grand Cru)|
This wine is fruity, medium bodied and forward with a dark chocolate accent in the finish. 86-89 Pts
1,149 Views Tasted Apr 27, 2015
|2013||Clos Romanile (St. Émilion Grand Cru)|
From 100% Merlot, this tiny one-hectare property produced a smoky, licorice and black cherry wine with plush textures and a nice core of black plums. 88-90 Pts
866 Views Tasted Apr 28, 2014
|2012||Clos Romanile (St. Émilion Grand Cru)|
Dark in color, with oak, licorice, vanilla and blackberry aromas. Medium-bodied with a tart blackberry finish. 85-87 Pts
868 Views Tasted Apr 26, 2013
|2010||Clos Romanile (St. Émilion Grand Cru)|
Ready to go, the wine offers a licorice, chocolate covered, black cherry personality with a kiss of oak, medium body, round textures and a soft, smooth, fruity, lush finish.
1,040 Views Tasted Dec 1, 2015