Wine Clos L'Eglise, Pomerol AOC, 2003
Reviews of purchase Clos L'Eglise, Pomerol AOC, 2003
The wine is dark ruby color.
The taste of wine is full bodied, rich and juicy, supple, with notes of oak and spice aftertaste.
Rich aroma of wine filled with tones of ripe plums, chocolate and flowers.
The wine goes well with lamb, lamb, grilled red meat, game, cheese.
Starting with the 1997 vintage, "in one year, the ugly duckling turned into a pattern of unprecedented beauty," - wrote in his revue famous wine critic Robert Parker. Clos L'Eglise, Pomerol AOC, 2003 - amazing juicy and rich taste wine with a rich aroma , which combines the tones of ripe plums, chocolate and flowers.
The origin of the Chateau du Clos L'Egliz rather vague, although aware of its existence in the XVIII century. The modern history of Clos began in 1997, when the property acquired Sylvain Garcia Katiyard. Family Katiyard by that time already had a number of Bordeaux Château - Haut-Bergey, Branon, Barde-Haut and Smith-Haut-Lafitte. Also a member of the "mini-empire" includes a number of vineyards and wineries in Argentina. Today Clos L'Egliz manages daughter Silvana - Helen Garcia-Leveque. In the vineyards were invested enough money and done enormous work, which resulted in high quality wines, perfectly expressing the famous terroir and repeatedly awarded the highest, including a 100-point, estimates of experts.
Vineyard Clos L'Eglise is a 6 hectares in the north-western part of Pomerol on the typical clay-gravel deep soils rich in iron. Here are grown Merlot (60%) and Cabernet Franc (40%). The average age of the vines is 35 years, planting density - 7150 plants per hectare. Harvesting is done by hand. Wine-making is based on traditional methods. After careful sorting grapes is separated from the ridges pressed and gravity fed into a 60-gektolitrovye oak vats with temperature control, which replaced the earlier uses stainless steel tanks. Several times a day to perform manual pizhazh. After completion of the fermentation, the wine is left to macerate for a long time. Malolactic fermentation is done in new oak barrels. Extract of wine depending on the vintage lasts 16-18 months.