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. -
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. -
Roasted lamb shoulder with flageolet beans
Classic Right Bank pairing: Merlot fruit wraps around slow-roasted lamb while Cabernet Sauvignon brings a structural grip. -
Aged Cantal or Cheddar
Firm tannic backbone is balanced by the salt and fat of aged hard cheese.
How to serve Chateau Clinet
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- 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.
- 1892 — Estate formally established under the Clinet name
- 1998 — 1998 vintage released to significant critical acclaim, raising Clinet's commercial standing within Pomerol (reviewer-points tuples on scores array)
- 2004 — Ronan Laborde acquires the estate and becomes owner-winemaker
Facts
- Producer
- Chateau Clinet
- 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
Scores
- Wine Advocate 100 (1998 vintage, reviewed 2001)
- Wine Advocate 98 (2000 vintage, reviewed 2003)
Frequently asked about Chateau Clinet
What does Chateau Clinet taste like?
On the nose, cassis, leather, graphite, black cherry, lavender. On the palate, blackberry, sage, dark chocolate, powdery tannins, vibrant acidity. Structurally full-bodied, firm tannins, high acidity with a long finish. 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.
When should I drink Chateau Clinet?
Drink 8-35 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Clinet?
Entrecote with bone marrow and shallot sauce is the canonical pairing. Other strong matches include Wild boar or venison with berry sauce and Roasted lamb shoulder with flageolet beans. Firm tannins cut through marrow richness; cassis and graphite bring classical Bordeaux affinity with aged beef.
What grapes are in Chateau Clinet?
The blend is Merlot (75%), Cabernet Sauvignon (25%). The wine is classified as Pomerol AOC.