CLOS L'EGLISE 2012
POMEROL - BORDEAUX AOC
Blend : 80% Merlot, 20% Cabernet Franc
Terroir : The terroir of Clos L’Eglise is filled with rich clay and gravel based soil with iron deposits. Located on a sloping hill, with famous neighbors like Chateau Clinet, Chateau L’Eglise Clinet and Chateau Trotanoy, most of their 5.9 hectare, Bordeaux wine vineyard stretches to the south west of their wine making facilities. The Pomerol vineyard of Clos L’Eglise is planted to 70% Merlot and 30% Cabernet Franc. On average, the vines are 35 years of age. Although there is an old parcel of Cabernet Franc remaining that was planted in the 1940′s! The vineyard is planted to a vine density of 7,150 vines per hectare.
Dress : Dark color and good intensity.
Tasting Notes : Fine nose, fruity floral and especially more than usual at this age, pure, ripe. Juicy on the entry mouth, very tasty in the middle, bold, flavorful, energy and tenderness, the wine goes in the final and persists over a violet notes in a beautiful length and texture heavy for the vintage. A great success.
History : In the 18th century, Clos L’Eglise with its 14 hectares was considered to be a very big domain for Pomerol, ahead of about a dozen great wines which formed, and still form, the heart of Pomerol .The estate subsequently took the name of Clos L’Eglise. However, following succession problems, it was split into two with, on the one side, the original Clos L’Eglise (Rouchut family) and on the other, Clos L’Eglise- Clinet (Mauléon family). Clos L’Eglise therefore has a continuous wine-producing tradition spread of several centuries. It is the soil which gives a great wine its personality and it is the efforts of Sylviane Garcin-Cathiard that have developed it fully. She took over the property in January 1997, and using her experience at Château Haut-Bergey in Pessac-Léognan, she completely reorganized the chai. Today Helen Garcin-Leveque and her husband own and run Clos l’Eglise. They immediately stated a program of renovation and re-planting, after they took over which has come to fruition in a spectacular manner.
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. Interestingly Clos L’Eglise uses as many as 12 different coopers to age their wine in. On average, close to 1,200 cases of Clos L’Eglise are produced every year.