2000 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note

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2000 Clos l'Église (Pomerol)  (Pomerol) 94

At 20, the wine is ready. Concentrated, soft, plush, and polished with notes of plums, espresso, smoke, thyme, and savory cherries with the right touch of cocoa on the nose and palate in the finish. 94 Points

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Just about to enter its prime time window, this hedonistic thriller comes with layers of opulently textured, chocolate-covered black cherries, dark plums, smoke, licorice and espresso beans. Rich, full and deep, with length and a sensually textured, lush finish, this is ready to go! 94 Points

3,913 Views   Tasted

This greets you with a chocolate, floral, black plum perfume. This fat, rich, round, mouth filling wine is intense and opulently textured. The finish ends with ripe, dark fruit flavors with a hint of chocolate covered licorice. 94 Points

4,640 Views   Tasted

When to Drink Clos l'Eglise, Anticipated Maturity, Decanting Time

Clos l'Eglise needs some time before it can be enjoyed. Young vintages can be decanted for an average of 2 hours 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 L'Eglise is usually better with at least 8-10 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Clos L'Eglise offers its best drinking and should reach peak maturity between 10-30 years of age after the vintage.

Serving Clos L'Eglise Pomerol with Wine, Food, Pairing Tips

Clos L'Eglise Pomerol is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Clos L'Eglise is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Clos L'Eglise Pomerol is also good with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.

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