2004 Château L'Eglise-Clinet Pomerol Bordeaux France Wine Tasting Note

41785 Views

2004
95
Chocolate mint, truffle, flowers, dried plums, smoke and cherries create the attention-seeking perfume. I love all the fresh, dark-chocolate coated cherries, silky tannins, freshness and the dark chocolate end note which comes along with salty, dried plums. At 20 years of age this has reached maturity. Drink from 2024-2038.

Chocolate mint, truffle, flowers, dried plums, smoke and cherries create the attention-seeking perfume. I love all the fresh, dark-chocolate coated cherries, silky tannins, freshness and the dark chocolate end note which comes along with salty, dried plums. At 20 years of age this has reached maturity. Drink from 2024-2038.

1,754 Views   Tasted
Flowers, chocolate covered cherries, black raspberries and a sprig of mint with a touch of coffee and cream create the nose. Medium-bodied, fresh, dusty, earthy, red fruits with a an herbal, peppery edge and cocoa in the silky, plush, lifted, mid-palate and black cherry finish. No decanting needed. Drink 2023-2030.

Flowers, chocolate covered cherries, black raspberries and a sprig of mint with a touch of coffee and cream create the nose. Medium-bodied, fresh, dusty, earthy, red fruits with a an herbal, peppery edge and cocoa in the silky, plush, lifted, mid-palate and black cherry finish. No decanting needed. Drink 2023-2030.

1,705 Views   Tasted
Ripe, fat, sweet black cherries, chocolate fudge and truffles were all over the place. Round, lush, rich and ready to go, the wine finishes with layers of dark, ripe plums, cherry and cocoa. 30 minutes was this needed to come around. For L'Eglise Clinet, the wine sells for a song.

Ripe, fat, sweet black cherries, chocolate fudge and truffles were all over the place. Round, lush, rich and ready to go, the wine finishes with layers of dark, ripe plums, cherry and cocoa. 30 minutes was this needed to come around. For L'Eglise Clinet, the wine sells for a song.

4,216 Views   Tasted
In the sweet spot, it took only 30 minutes in the decanter to release all the chocolate, plum and truffle essences here. Lush, opulent and silky on the palate, you can age this longer but there is no reason to wait to pull a cork.

In the sweet spot, it took only 30 minutes in the decanter to release all the chocolate, plum and truffle essences here. Lush, opulent and silky on the palate, you can age this longer but there is no reason to wait to pull a cork.

3,529 Views   Tasted
Juicy sweet plums, flowers, licorice, a just a bit of cocoa and tart cherry scents pop with just 20 minutes of air. With 30 minutes, hints of truffle assert themselves. This ready to drink, medium/full bodied, sensuous, silky, fresh Pomerol is soft and sweet, with a long, cherry filled finish. I am sure you count on pleasure and evolution for at least 12-15 more years. But I really like where it is today.

Juicy sweet plums, flowers, licorice, a just a bit of cocoa and tart cherry scents pop with just 20 minutes of air. With 30 minutes, hints of truffle assert themselves. This ready to drink, medium/full bodied, sensuous, silky, fresh Pomerol is soft and sweet, with a long, cherry filled finish. I am sure you count on pleasure and evolution for at least 12-15 more years. But I really like where it is today.

3,001 Views   Tasted
Still young, the wine has richness, soft tannins, concentration and a nose that combines that combines figs, black cherry, chocolate, truffle and hints of mint. On the backend, you do find a touch of olives and herbs that somewhat mar the wine, but I found more than enough fruit that I was happy with the wine in my glass. About 45 minutes to 1 hour in the decanter adds more softness, while bringing out the complexities in the wine.

Still young, the wine has richness, soft tannins, concentration and a nose that combines that combines figs, black cherry, chocolate, truffle and hints of mint. On the backend, you do find a touch of olives and herbs that somewhat mar the wine, but I found more than enough fruit that I was happy with the wine in my glass. About 45 minutes to 1 hour in the decanter adds more softness, while bringing out the complexities in the wine.

4,830 Views   Tasted
It is hard to believe that with only 11 years of age, this is already delivering the goods. Splash decanted, it took only 20 minutes for the truffle, chocolate, plum, black cherry and floral personality to emerge. Silky, rich and fresh on the palate, the wine feels as good as it tastes. If you are not yet familiar with the wines being produced here, and the ever increasing cost of young vintages has made it difficult to buy, grab a bottle of this beauty and pop the cork.

It is hard to believe that with only 11 years of age, this is already delivering the goods. Splash decanted, it took only 20 minutes for the truffle, chocolate, plum, black cherry and floral personality to emerge. Silky, rich and fresh on the palate, the wine feels as good as it tastes. If you are not yet familiar with the wines being produced here, and the ever increasing cost of young vintages has made it difficult to buy, grab a bottle of this beauty and pop the cork.

4,355 Views   Tasted
Tasted three times over a two week period, from bottle and magnum, this is a treat. Smoky cherries, truffle, plum, incense, licorice, spice and black raspberry aromatics pop with no effort. Concentrated, full bodied and deep, with freshness, purity, intensity, silky, sensuous tannins and a sexy, opulent, velvety finish. This is a serious contender for the wine of the vintage.

Tasted three times over a two week period, from bottle and magnum, this is a treat. Smoky cherries, truffle, plum, incense, licorice, spice and black raspberry aromatics pop with no effort. Concentrated, full bodied and deep, with freshness, purity, intensity, silky, sensuous tannins and a sexy, opulent, velvety finish. This is a serious contender for the wine of the vintage.

3,561 Views   Tasted
If you like truffles, you came to the right place. Add smoke, licorice, dark red berries, silky tannins, sensuous textures and a rich plummy palate and you get the picture. the wine is in a good place now and it’s only going to get better with a few more years of bottle age. This wine transcends the quality of the vintage. In fact, this is the only 2004 I did not already own that was so good, and fairly priced, I bought a case when I returned home!

If you like truffles, you came to the right place. Add smoke, licorice, dark red berries, silky tannins, sensuous textures and a rich plummy palate and you get the picture. the wine is in a good place now and it’s only going to get better with a few more years of bottle age. This wine transcends the quality of the vintage. In fact, this is the only 2004 I did not already own that was so good, and fairly priced, I bought a case when I returned home!

4,250 Views   Tasted
Blending 90% Merlot with 10% Cabernet Franc, the wine reached 13.5% ABV and was aged in 70% new, French oak barrels. With little effort, fudge, cocoa dusted cherries, flowers and hints of coffee bean please the aromatic senses. Round textures with a hint of dust in the tannins, along with fresh, sweet dark cherries and chocolate are sensed in the finish. Give this beauty a few more years before opening a bottle. It's almost there.

Blending 90% Merlot with 10% Cabernet Franc, the wine reached 13.5% ABV and was aged in 70% new, French oak barrels. With little effort, fudge, cocoa dusted cherries, flowers and hints of coffee bean please the aromatic senses. Round textures with a hint of dust in the tannins, along with fresh, sweet dark cherries and chocolate are sensed in the finish. Give this beauty a few more years before opening a bottle. It's almost there.

5,379 Views   Tasted
Opened far too young, but sometimes you need to do it in the name of science. Still, even with the cloak of youth, licorice, cocoa, black cherry liqueur, truffle, vanilla, earth and black raspberry scents were all over the place. On the palate, the wine is concentrated with juicy, ripe, lush, round berries that ends with a long, fresh, still tannic, long, sweet, lush blast of plums, cherries, cocoa, vanilla, fennel and spice. My bet is, in another 5 years, when everything comes together, this will be a much more, opulent, complex tasting experience. In a good, but not great year for Bordeaux and Pomerol, this is shaping up to be one of the top wines of the vintage. While L'Eglise Clinet is an expensive wine, due to the reputation of the vintage, this is one of the best buys from this chateau.

Opened far too young, but sometimes you need to do it in the name of science. Still, even with the cloak of youth, licorice, cocoa, black cherry liqueur, truffle, vanilla, earth and black raspberry scents were all over the place. On the palate, the wine is concentrated with juicy, ripe, lush, round berries that ends with a long, fresh, still tannic, long, sweet, lush blast of plums, cherries, cocoa, vanilla, fennel and spice. My bet is, in another 5 years, when everything comes together, this will be a much more, opulent, complex tasting experience. In a good, but not great year for Bordeaux and Pomerol, this is shaping up to be one of the top wines of the vintage. While L'Eglise Clinet is an expensive wine, due to the reputation of the vintage, this is one of the best buys from this chateau.

5,205 Views   Tasted

When to Drink Chateau L'Eglise Clinet, Anticipated Maturity, Decanting Time

Chateau L'Eglise Clinet needs time before it begins to show its true character. L'Eglise Clinet needs at least 10-15 years of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 2-4 hours.

This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau L'Eglise Clinet offers its best drinking and should reach peak maturity between 15-40 years of age after the vintage.

Serving Chateau L'Eglise Clinet with Wine, Food, Pairing Tips

Chateau L'Eglise 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 L'Eglise Clinet is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

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

Denis Durantou is a big fan and collector of photography. He recently published a book on the stunning, black and white photographs of Stephane Klein, "A L'est, L'Asie." His wife, Marie Reilhac Durantou, is an established painter and accomplished artist in her own right. When you are at the chateau in the tasting room, it is her artwork that adorns the stark, white walls. The colorful, original paintings of Marie Reilhac Durantou are for sale. So if you see one that you like, just ask.

www.eglise-clinet.com