Clos du Clocher 2015

Clos du Clocher 2015

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£60.00
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  • Robert Parker rating 93
  • Vinous rating 90
Clos du Clocher 2015
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HED03594

75 cl

14%
£60.00
Taxes included.

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Clos du Clocher 2015 is a robust Pomerol red wine from the heart of the famous plateau on Bordeaux’s Right Bank. This blend, primarily Merlot with a touch of Cabernet Franc, reflects the exceptional quality of the 2015 vintage through its dense, dark fruit and velvety tannins. The nose is expansive, offering peppery notes of blueberries and plums alongside a traditional Pomerol touch of earthy meatiness. It is a powerful yet balanced wine with a rich, open-knit structure that ensures a decadent and lingering finish.
93 Robert Parker
Composed of 70% Merlot and 30% Cabernet Franc coming mainly from clay soils on the plateau and aged for one year in oak, 65% new, the 2015 Clos du Clocher springs forth with profound notes of crushed blackberries, black cherries and blueberry compote plus touches of iron ore, bouquet garni, beef drippings and black soil. Medium to full-bodied, rich and concentrated in the mouth, it fills the palate with generous black and blue fruits, supported by firm, grainy tannins and seamless freshness, finishing with persistent minerally notes. - Lisa Perrotti-Brown
90 Vinous
The 2015 Clos du Clocher is a powerful, unctuous Pomerol. Black fruit, chocolate, leather and licorice are some of the signatures. The 2015 is not especially refined nor subtle, but it has turned out to be a bit more complete than the barrel sample suggested. Antonio Galloni1st February 2018
Jancis Robinson
The 2015 Clos du Clocher is a blend of 81% Merlot and 19% Cabernet Franc that was matured in 65% new oak (15% 'vinification intégrale'). It has an intense bouquet with generous, vivacious dark cherry, cassis and black truffle aromas that do not hold back from the glass. The palate is medium-bodied with silky smooth tannin, very nicely poised, quite weighty in the mouth with fine backbone on the finish, suggesting that this Clos du Clocher is a long-term contender. Neal Martin28th April 2016

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