A contender for wine of the vintage, 2010 Eglise Clinet is very rich and bold with all the vibrational energy of the very best wines of the vintage. Possesses such seemless beauty. This is a luxurious star.
"Sweet berries with hints of incense and spices on the nose with black truffles. Very ripe but not over-the-top. This is full-bodied, with chewy tannins and a smoky wood and mushroom undertone. It's dense and impressive yet very balanced. I like it, slightly better quality than the 2009. Give the wine five or six years of bottle age to soften before opening."
L'Eglise Clinet 90% Merlot and 10% Cabernet Franc was used for the assemblage in 2010 which reached 14.6% alcohol and a pH of 3.62. Those figures equal what took place in the 2009 vintage. The wine will be aged in 70% new oak. . Fresh picked flowers, spice box, black raspberry, earth, clay and chocolate scents pop from the glass. In texture, the wine is suave, luscious and powerful. The finish is filled with sweet ripe, plums and chocolate that builds in the mouth ending with a long, fresh, pure, intense blackberry liqueur sensation. The only drawback in 2010 according to the owner Denis Durantou is, they produced 20% less wine, making this Pomerol even harder to find than usual. winecellarinsider.com
Of a deep indigo purple colour. Under a thick but furry and flexible range of tannins, the wine which Denis Duranton has made has an excellently structured body of acids and dense fruits, ranging from dark cherries to peach and apricot. All in all, it suggests a less romantic and more classical interpretation than the radiantly rich 2010. Both vintages will need ten years to give any indication of their great qualities and almost half a century to mature in each case.
"The Chateau L'Eglise-Clinet 2010 has a broody, marine-influenced bouquet that is sulky at first, but opens nicely with seaweed and iodine-tinged black fruit unfolding with every swirl of the glass. The palate is medium-bodied with a succulent entry. Rounded and velvety smooth, gentle grip but very powerful towards the showy and generous Merlot-driven finish. I guessed it to be Clinet before its identity was revealed! Tasted January 2014."
This wine will likely be a major superstar with about 10-15 years of cellaring. It was one of the more closed and difficult wines to penetrate and one of probably only a dozen or so 2010s that I only had one chance to taste from bottle, but it is loaded with fabulous raw materials. The 2010 is a profound effort, but it needs to be forgotten for at least a decade. This opaque purple wine offers up notes of caramelized black currant and black cherry candies intermixed with some very high class, subtle vanillin and toast. Hints of licorice, mocha and perhaps even a touch of chocolate are also present in this full-bodied, super-duper, concentrated, classic wine, which has everything in perfect proportions. But in the finish, its whoppingly big tannins kick in and basically announce that drinking this wine now would be infanticide. Look for this wine to last for at least 50+ years.||Proprietor Denis Durantou has been on a hot streak, and is one of those perfectionist proprietors who seems tortured by their compulsion to do everything so well. Believe me, as a wine drinker, you want people like Durantou making the wines! Wine Advocate.February, 2013
Undoubted power and concentration. Rich, dense and profound but reserved. Layered fruit on the palate. Bigger structure than '09 although a touch awkward at this youthful stage. Drink 2020-2040. James Lawther, decanter.com
‘In 2009 it was easier to present primeur samples.’ Very dark and glowing crimson. Savoury and dense and lively. Lip smacking. Lots of sweetness and nerve. Well done! A very firm thread and great integrity. Lovely texture. Much more sweetness than I would expect for a 2010. Racy and charming but with real density. ‘The most complicated thing was to decide how many pumpovers to do each day. We reduced the number and the length of the macerations. Alcoholic fermentation was at less than 28°C. Because we were so afraid to extract tannins we couldn’t age in barrels.’ jancisrobinson.com