2020 Clos du Clocher Pomerol Wine Tasting Note


2020 Clos du Clocher  (Pomerol) 94

Almost opaque in color, the perfectly ripe fruit is made better with its sexy, silk and velvet textures. Full-bodied, rich, sensuous and packed with layers of sweet, fresh, vibrant, hedonistic fruits, this is probably the best vintage of Clos du Clocher produced yet. 93-95 Pts

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clos du clocher Wine Tasting Notes, Ratings

When to Drink Clos du Clocher, Anticipated Maturity, Decanting Time

Clos du Clocher needs some time before it can be enjoyed. Young vintages can be decanted for an average of 1 hour 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. Clos du Clocher is usually better with at least 3-5 years of bottle age. Of course that can vary slightly, depending on the vintage character. Clos du Clocher offers its best drinking and should reach peak maturity between 4-17 years of age after the vintage.

Serving Clos du Clocher with Wine, Food, Pairing Tips

Clos du Clocher is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Clos du Clocher is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Clos du Clocher is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.

Aside from Chateau Clos du Clocher, the family also own several other Bordeaux wine producing properties including: Chateau Bonalgue, Chateau Monregard La Croix and Chateau Burgrave in Pomerol, plus estates in Lalande de Pomerol Chateau Les Hauts Conseillants and Chateau Les Hauts Tuileries, as well as two chateau located in Lussac Saint Emilion, Chateau de Coullat and Les Echevinxs. In St. Emilion they own Chateau La Fleur de Jaugue.

The family also owns a well-known Bordeaux negociant company located in the city of Libourne, which is the business center for the Right Bank.