2014 Château Feytit Clinet Pomerol Bordeaux France Wine Tasting Note
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On the leafy, minty, tobacco side of the style range, that depending on your view, adds or detracts from its plummy, black cherry, and cocoa core. Soft, vibrant, medium-bodied, and ready to go, no decanting needed, just pop, pour, and enjoy. Drink from 2023-2035. 2,355 Views Tasted Sep 1, 2023Truffle, mint, licorice and tobacco notes pop as soon as you meet the glass. At the moment, it takes a bit of coaxing before the flowers and red fruits come to the surface, which is as it should be for a wine this young. On the palate, the wine is soft, polished, forward, fruit and fresh, with sweetness to the fruits that carry through to the finish. Give this classic example of Feytit-Clinet another 5 years and this should hit its stride. 4,321 Views Tasted Sep 17, 2018Suave and polished with a supple, smooth, plum and chocolate character, the finish is long and refined. The wine was produced from a blend of 94% Merlot and 6% Cabernet Franc and is aging in 50% new, French oak barrels. 91-93 Pts 3,604 Views Tasted Apr 24, 2015 |

When to Drink Chateau Feytit Clinet, Anticipated Maturity, Decanting Time
Chateau Feytit Clinet needs at least 8-12 years of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 2 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 Feytit Clinet offers its best drinking and should reach peak maturity between 10-30 years of age after the vintage.
Serving Chateau Feytit Clinet with Wine, Food, Pairing Tips
Chateau Feytit 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 Feytit 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 Feytit Clinet is also good with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.