2015 Clos l'Église (Pomerol) Pomerol Bordeaux France Wine Tasting Note
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2015
Clos l'Église (Pomerol) (Pomerol)
Violets, lilacs, wild cherries, truffle, plum, and chocolate open the heady perfume. Concentrated, and rich on the palate, the wine is plush, and polished with gorgeous layers of fruit, and chocolate that linger. Drink from 2025-2050. 518 Views Tasted Apr 27, 2025Powerful, plummy, rich and hedonistic, the opulent, sexy, plush, chocolate finish is a treat. 7,037 Views Tasted Jul 12, 2017A blanket of deep, dark, red punctuated with peppery aromatics and complicated by black cherry liqueur, flowers, caramel, truffle and licorice, this wine is rich, full-bodied and concentrated with silky, supple textures and a fiery, fresh finish. The Merlot harvest started September 8, finishing September 15. The Cabernet Franc was picked in one day, September 23. The blend is 80% Merlot and 20% Cabernet Franc. 94 - 96 Pts 4,313 Views Tasted Apr 27, 2016 |
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.