Big, rich, modern styled pomerol. Lots of chocolate and coffee flavors with a good underlying acidity that keeps it refreshing (not flabby). If tastes blind, I would have guessed a good cab/merlot blend from California. 11 year old fruit but tastes young.
Big, rich, modern styled pomerol. Lots of chocolate and coffee flavors with a good underlying acidity that keeps it refreshing (not flabby). If tastes blind, I would have guessed a good cab/merlot blend from California. 11 year old fruit but tastes young.
Nov 11th, 2018Wow, are you kidding me? £32 for this amazing aged Pomerol from a top Chateau - worth every penny/cent 👍 In a perfect peak spot right now 😉
📍 Chateau Clos L'Eglise 2007
🏵 93 points
🍇 70% Merlot & 30% Cabernet Franc
🍷 Deep blackened opaque ruby
👃 Smokey charred oak bathed in liquorice, dirty dirty soggy earth, tobacco, minerals & wet leaves with dark berries, rich gooey damson, dark cherry & black tea - yummy nasal nookie 😍
👄 Med+ body smooth chewy dark rich plum in stewed black berries, liquorice & creamy thick mocha w/ a mineral rock undertone
🎯 Long earthy creamy silk mocha dark plum & berry liquorice kiss w/ a touch of dry minerality
Wow, are you kidding me? £32 for this amazing aged Pomerol from a top Chateau - worth every penny/cent 👍 In a perfect peak spot right now 😉
📍 Chateau Clos L'Eglise 2007
🏵 93 points
🍇 70% Merlot & 30% Cabernet Franc
🍷 Deep blackened opaque ruby
👃 Smokey charred oak bathed in liquorice, dirty dirty soggy earth, tobacco, minerals & wet leaves with dark berries, rich gooey damson, dark cherry & black tea - yummy nasal nookie 😍
👄 Med+ body smooth chewy dark rich plum in stewed black berries, liquorice & creamy thick mocha w/ a mineral rock undertone
🎯 Long earthy creamy silk mocha dark plum & berry liquorice kiss w/ a touch of dry minerality
Aug 17th, 2018One of my favorites! A lovely balanced wine. Predominantly merlot, loads of minerals-graphite/lead pencil.
One of my favorites! A lovely balanced wine. Predominantly merlot, loads of minerals-graphite/lead pencil.
Mar 3rd, 2018