1929 Château Clinet Pomerol Bordeaux France Wine Tasting Note


1929 Château Clinet  (Pomerol) 96

A wine so rare, I would never have imagined I would see a bottle, let alone taste one. Served blind, after enjoying its red tea-colored hue, the aromatics, with their dried flower, bright, kirsch, wet earth, and its array of spices kept me busy. Medium-bodied, soft, refined, silky, gentle, and still sensuously textured, you could still taste the sweetness in the red fruits, along with its leafy accented, spicy, earthy nuances in the finish. What an incredible treat to be able to taste this genuine example of bottled history. 96 Points

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When to Drink Chateau Clinet, Anticipated Maturity, Decanting Time

Chateau Clinet is much better with at least 8-12 years of aging in good vintages. Young vintages can be decanted for 2-3 hours 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. Chateau Clinet offers its best drinking and should reach peak maturity between 10-35 years of age after the vintage.

Serving Chateau Clinet with Wine, Food, Pairing Tips

Chateau Clinet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Clinet is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

Chateau Clinet is also good with Asian dishes, hearty fish courses like tuna, mushrooms, pasta, and cheese.