Chateau Clinet

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In the glass

Aroma: cassis, leather, graphite, black cherry, lavender, menthol, crushed rock

Palate: blackberry, sage, dark chocolate, powdery tannins, vibrant acidity, crushed rock

Merlot-dominant Pomerol with an unusually significant proportion of Cabernet Sauvignon giving structured backbone. Rich and concentrated with cassis, graphite, and leather; requires a minimum of 8-12 years in good vintages.

What it pairs with

• Entrecote with bone marrow and shallot sauce Firm tannins cut through marrow richness; cassis and graphite bring classical Bordeaux affinity with aged beef.More wines for steak →
• Wild boar or venison with berry sauce The wine's dark fruit and leather notes find their mirror in gamey meats; the high acidity lifts the sauce.More wines for venison →
• Roasted lamb shoulder with flageolet beans Classic Right Bank pairing: Merlot fruit wraps around slow-roasted lamb while Cabernet Sauvignon brings a structural grip.More wines for lamb →
• Aged Cantal or Cheddar Firm tannic backbone is balanced by the salt and fat of aged hard cheese.More wines for aged hard cheese →

With cheese

Ossau-Iraty Our pick These Pomerol reds are Merlot-led, full-bodied and firm in tannin, with blackberry, black cherry or plum fruit. INAO describes the cheese as firm and melting, salted without excess, often with hazelnut. Its syndicate suggests structured reds, naming South-West ones such as Madiran.

How to serve Chateau Clinet

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Entrecote with bone marrow and shallot sauce, Wild boar or venison with berry sauce, Roasted lamb shoulder with flageolet beans. Match the wine's structure to the dish's fat and salt.

History

Old maps record Clinet vines as early as 1785. The estate gained international recognition with the 1998 vintage (see scores array) under the stewardship of the Laborde family. Ronan Laborde acquired the estate in 2004 and has since significantly raised quality. Production stands at approximately 3,200 cases per year from 9 hectares.

1. 1892Estate formally established under the Clinet name
2. 19981998 vintage released to significant critical acclaim, raising Clinet's commercial standing within Pomerol (reviewer-points tuples on scores array)
3. 2004Ronan Laborde acquires the estate and becomes owner-winemaker

Facts

Producer

Chateau Clinet · visiting guide

Grapes

Merlot (75%), Cabernet Sauvignon (25%)

Classification

Pomerol AOC

Oak

18-22 months in 60-80% new French oak barrels

ABV

14.0%

Production

38,000 bottles

Price

€120-180 at retail

Drinking window

8-35 from vintage

First vintage

1892

Frequently asked about Chateau Clinet

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