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"Being part of the aristocracy of Pomerol grands crus cannot be decreed. It is part of a logic and a history.
This is what Clos L’Eglise testifies to."
Taking a recent date, scarcely three quarters of a century ago, in 1925, Savinien Giraud, owner of Trotanoy and President of the Syndicat Viticole et Agricole de Pomerol, addressed a “classification” of Pomerol “grands crus” to the Bordeaux Chamber of Commerce. Clos L’Eglise was part of the “leading group”, (with l’Evangile, la Conseillante and Vieux Château Certan). This allows us to date the fame of Clos L’Eglise and the standing it enjoyed among its peers, members of the Syndicat.

In the 18th century, Clos L’Eglise with its 14 ha was a very large estate for Pomerol, ahead of a dozen Crus which formed and still form “the heart of Pomerol”. The history of Clos L’Eglise is linked to that of the vineyards “à Clinet”, a name that designates both place and ownership.

The vineyard map by the engineer Belleyme indicated in 1764 that the strongest vineyard holding starts from la Conseillante and by Petit-Village widens to Trop Ennuie (Trotanoy) and Clinet.

Later, the property was named Clos L’Eglise and, with divisions on inheritance, the estate was split in two, with the original estate, Clos L’Eglise (Rouchut family) on one side and Clos L’Eglise-Clinet (Mauléon family) on the other. There is, therefore, a centuries-old continuity of viticulture at Clos L’Eglise

B. Henri-Enjalbert - Les Grands Bordeaux

It was in 1997 that the Garcin-Cathiard family acquired the property.
At the mere mention of its name, this garden-like terroir inspires grandeur.
Clos l’Eglise is situated at the break in the Pomerol plateau, which is the origin of the most remarkable wines of the appellation. Nature is at work here and, given the right conditions, promises to express a masterpiece among masterpieces.

At Clos l’Eglise, the 5.90 hectares of Merlot and Cabernet Franc flourish on clay-gravel soils presenting slopes of iron-rich soil that give the wine its unique character. A place apart where things are done gently, a clear conversation between man and terroir. A jewel of nature.

Hélène Garcin and Patrice Levêque cultivate this exceptional heritage today. The vision of this enthusiastic couple has allowed Clos l’Eglise to gradually regain the place it had a century ago, at the peak of the appellation.

Their fascination for exceptional terroirs and their willingness to support them in giving the best they have to offer, here find the perfect opportunity to transcend themselves.
This is why the work is done in a traditional way because, if fine terroir comes by chance, its rarity makes it a responsibility.
" At the mere mention of its name, this garden-like terroir inspires grandeur. "
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.
A.O.C. Pomerol
Clos l'Eglise 25 000 bottles
Surface of production 5,89 ha
Soil Clay and Gravel
Subsoil Trace of iron concretion
Grape varieties 78% Merlot - 22% Cabernet Franc
Soil culture Organic and sustainable
Harvest Hand picked
Fermenting vats 55 hl stainless steel
Barrels & Ageing 100% new french oak barrels for 18-24 months
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Apr 2019
Fantastic depth of fruit to this young wine with crushed-berry, tile and stone character. Full-bodied with superb structure. Polished yet intense tannins. Powerful finish. Best ever?
Antonio Galloni
Apr 2019
The 2018 Clos L'Eglise is a powerful, brooding wine with a huge core of super-ripe, dense fruit and equally imposing tannins. In 2018, heat and mildew impacted yields and resulted in a big, rich wine. Dark cherry, graphite, plum, mineral, spice and licorice add to an impression of brooding power. It will be interesting to see what élevage does here. Today, Clos L'Eglise is a real powerhouse. The blend is 80% Merlot and 20% Cabernet Franc.
James Molesworth
Mar. 2019
Grippy from the start, featuring bramble and tar notes, layered with steeped plum and blackberry cobbler flavors. A touch chewy, but displays ample energy, with nice spice details on the finish.
Apr 2019
Pourpre violacé. Bouquet intense, complexe, marqué par des notes de cassis, de mûres et de réglisse. Touche de sureau. En attaque, le vin est friand et dense. Belle expression aromatique en bouche, suivie de tannins aux grains fins, parfaitement intégrés. Finalement, la structure confère une belle race en fin de bouche. Seule la finale peine à révéler du fruit, mais au vu de la substance présente, ceci est juste une question de temps.
Apr 2019
The 2018 Clos l'Eglise from this talented team is also beautiful, with ripe, sexy notes of blackberries, plums, graphite, smoked earth, and chocolate. Possessing the beautiful fruit of the vintage, medium to full-body, a great mid-palate, and building tannins, and a great finish, this deep, flawlessly balanced, complete Pomerol should be snatched up by savvy readers.
Lisa Perrotti-Brown
Apr 2019
The 2018 Clos l'Eglise is a final blend composed of 80% Merlot and 20% Cabernet Franc; the Merlot was harvested September 19-20, and the Cabernet Franc was harvested on October 10. Deep garnet-purple colored, it explodes on the nose with bold, expressive plum preserves, blueberry compote, mincemeat pie and sandalwood with nuances of lilacs, woodsmoke, Indian spices and dusty soil. Full-bodied, rich, velvety and decadently fruited in the mouth, it offers layer upon layer of voluptuous fruit, finishing long and spicy.
Apr 2019
 18 (96) 
Couleur sombre, intense et belle. Nez très aromatique, fin, fruité, pur, mûr, frais et subtil. Délicat dès l'attaque, très savoureux en milieu de bouche, fondant et pourtant dense, le vin gagne du gras entre le milieu et la finale. Il s'achève long, sèveux, juteux et sans angle tannique. C'est très bon. Assemblage : 80 % merlot, 20 % cabernet franc.
Jeff Leve
Apr 2019
Powerful, plummy, silky, deep and fresh, this full-bodied wine is long and filled with dark, red pit fruits, chocolate, espresso and violets. Give this velvet textured beauty a decade to age and it is going to be superb
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