Description
The wine is made according to traditional methods. It is for this reason that Sylviane Garcin-Cathiard chose wooden vats for Clos L’Eglise. Each batch is treated separately in a thermostat-regulated vat of 60 hl. Manual pigeage has been re-introduced; the pulp and mass of skins, known as chapeau, floats to the top during fermentation and is punched down manually several times a day. The wine is left in fermenting vats for a long time, and malolactic fermentation is carried out in 100% new barrels. Ageing lasts between 16 to 18 months depending on the vintage.
Wine Enthusiast
- we94
Barrel Sample. This wine is both fresh and superrich, hailing from deep clay soils in the heart of Pomerol. Dark tannins meld into the ripe plum flavors, giving concentration and a strong sense of restrained power.
Roger Voss
Wine Spectator
- ws92
There’s a succulent feel to the warm raspberry and boysenberry confiture notes in this very fleshy red, with lots of black tea and singed cinnamon flavors filling in on the finish. This is grippy, very polished and fresh in feel. Best from 2020 through 2030. 1,250 cases made.
Jonny McCormick, February 2, 2017
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