The 2011 Clos l'Eglise is a medium-bodied Pomerol with deep ruby-purple hues, offering a blend of sweet black cherries, licorice, and plums. Known for its purity, texture, and length, this wine showcases the elegance and opulence typical of Clos l'Eglise. Dominated by Merlot (80%), with Cabernet Franc rounding out the blend, it is expected to reach its peak within a few years and will continue to evolve through 2031. The estate, with its clay and gravel soils, produces a wine with a memorable, seductive profile.

The Wine Advocate | RP 93
Published: Apr 30, 2014
Drink: 2016-2031

Another beautiful wine from the Garcin family, Clos l’Eglise, which had been a moribund estate for decades, leaped to the forefront in the late nineties where it has remained ever since. The dense ruby/purple-hued, medium-bodied 2011 possesses abundant notes of sweet black cherries, licorice and plums as well as impressive purity, texture and length. It should be at its peak in 2-3 years and last for 12-15. Usually, this is a blend of 80+% Merlot and the balance Cabernet Franc.

Closleglise.fr

It is an incredible charmer, evoking immediate pleasure and certain seduction. When it reveals its elegance, its roundness, its opulence it pays tribute to its origins, rare and inimitable. Clos l’Eglise is a philanthropist who leaves behind, on meeting, the persistent memory of a tender emotion.

Technical Specs

Alcohol: 13.5%
Closure: Natural Cork
Harvest/Vintage: 2011
Oak: 18–24 months in French oak barrels, 100% new oak
Varietals: 80% Merlot, 20% Cabernet Franc
Farming/Vineyard: Sustainable viticulture with biological pest control; 5.89-hectare vineyard on clay and gravel soils, with traces of iron concretions in the subsoil
Winemaking: Hand-harvested grapes, fermented in 55-hectolitre stainless steel vats; aged in new French oak barrels
Winemaker/Producer: Patrice Lévêque – Clos L'Église, Hélène Garcin-Lévêque
Region/Appellation: Pomerol, Bordeaux, France
Classification: Pomerol AOC

Serving Temperature: 16–18°C
Decanting: 30–60 minutes
Food Pairing: Roast lamb, grilled ribeye, beef Wellington, venison, duck breast, braised short ribs and mature cheeses.