l'Eglise Clinet 2006

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1 x 3.0L BI Stock IB £500.00 1 dmags BUY

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Product Details


Tasting Notes and Scores

Wine Advocate

One of the greatest wines of the vintage is, not surprisingly, from proprietor Denis Durantou. A remarkable effort in every sense, the 2006 l’Eglise Clinet is not far off the quality of the prodigious 2005. Its inky/ruby/purple color is accompanied by a powerful nose of mocha, caramelized red and black fruits, smoke, graphite, and truffle. Massive and rich with full-bodied power, excellent focus and definition, and moderately high tannin, this is an “outlier” for the vintage (as Malcolm Gladwell would say) with unbelievable length and richness. Unfortunately, patience will be essential as it needs a minimum of 5-6 years of cellaring. It will age effortlessly for three decades. Drink 2014-2044.
96 points – Robert Parker (Wine Advocate #181, Feb 2009)

Neal Martin

Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Château L'Eglise-Clinet has a killer bouquet: intense black and red fruit, crushed rose petals, a touch of potters wheel and dried herbs. It possesses one of the classiest aromatics in the Pomerol appellation. The palate is medium-bodied with fine tannin, dense dark berry fruit laced with black tea, dried herbs and a touch of juniper, gently building towards a lightly spiced, dense finish with impressive substance. This is a long-term Pomerol that needs another 3-4 years in bottle. Tasted January 2016. Drink 2020-2045.
– eRobertParker.com, May 2016

Wine Spectator

Violet, black licorice and berry aromas follow through to a full body, with chewy tannins and a powerful finish. Layered and rich or the vintage. Needs time to develop. Best after 2014.
– JS (WineSpectator.com, March 2009)

Stephen Tanzer

Bright ruby-red. Knockout nose combines dark berries and black cherry, licorice pastille, truffle, tobacco and sexy oak spices. Lush and sweet but with superb freshness and underlying structure. The wine's combination of suavity, backbone and compelling mineral-driven perfume is why I often find it hard to take merlot seriously when it's not grown on the Pomerol plateau. Finishes silky and very long. This has turned out splendidly.
– vinous.com, May 2009