Wine Clos L'Eglise, Pomerol AOC, 2011
Reviews of purchase Clos L'Eglise, Pomerol AOC, 2011
The wine is a deep dark ruby color.
The wine has a rounded, creamy taste with hints of chocolate, coffee and juicy black fruit, well integrated acidity and a long finish with hints of ripe plum and black cherry.
In the aromatic bouquet of wine trapped shades of chocolate, jam black raspberry, mocha, cream, vanilla and spices.
It is recommended to serve wine paired with lamb, lamb, grilled red meat, game, cheese.
Clos L'Eglise, 2008 - an excellent red wine from Merlot grapes. Grapes grown on clay soils with gravel content. Due to certain weather conditions, the procedure for creating a drink and, of course, the hard work of winemakers, Clos d'Egli 2008 to obtain a luxurious wine with a rich and intense flavor and aroma. In the glass, the wine shows a beautiful dark ruby color. Experts recommend drinking wine paired with meat dishes of mutton and lamb, grilled red meat, game and, of course, cheese. The best period for consumption of wine - from 2012 to 2020.
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.