2014 Clos l'Eglise, Pomerol (Pre-Arrival)

SKU #1201217 95 points James Suckling

 Exotic aromas of blueberries, flowers and tangerines. So perfumed. Medium to full body, firm and silky tannins and a long and refined finish. Lovely length. Drink in 2020 but already delicious.  (2/2017)

93-95 points Wine Enthusiast

 This wine is both fresh and superrich, hailing from deep clay soils in the heart of Pomerol. Dark tannins meld into the ripe plum flavors, giving concentration and a strong sense of restrained power. (RV)  (4/2015)

91-94 points Vinous

 The 2014 Clos L'Eglise is super-expressive from the very first taste. Dark red cherry, plum and crème de cassis meld into new leather smoke and violets in a supple, racy Pomerol built on texture. Readers will find a level of pure voluptuousness that is quite rare in this vintage. The 100% new oak is very nicely balanced for such a young wine. The 2014 is 80% Merlot and 20% Cabernet Franc. (AG)  (4/2015)

92 points Robert Parker's Wine Advocate

 The 2014 Clos l'Eglise has a tightly wound bouquet, quite backward as you might expect, with broody black cherry, black truffle and touches of orange peel. The palate is medium-bodied with fine tannin, crisp and tensile with a gentle grip in the mouth, touches of allspice and clove emerging towards the nicely structured and linear finish that lingers in the mouth. This is a well-crafted Clos l'Eglise that I suspect will have much more to give after three or four years in bottle. (NM)  (3/2017)

92 points Wine Spectator

 There's a succulent feel to the warm raspberry and boysenberry confiture notes in this very fleshy red, with lots of black tea and singed cinnamon flavors filling in on the finish. This is grippy, very polished and fresh in feel. Best from 2020 through 2030. (JM)  (3/2017)

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Price: $64.99
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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the M├ędoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.


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