Clos du Clocher, Pomerol, Bordeaux, France 2015

£ 76.00

Blackberries, cherries and blueberry compote

Clos du Clocher is a small estate in Pomerol that consistently produces marvellous wines. From the excellent 2015 vintage, this blend of 81% Merlot and 19% Cabernet Franc is wonderfully ripe and intense. It has flavours of crushed blackberries, black cherries and blueberry compote with touches of wild herbs and an earthy savouriness. Medium to full-bodied, rich and concentrated in the mouth, it fills the palate with generous black and blue fruits. It is supported by fine, grained tannins and seamless freshness, finishing with persistent minerally notes.

A delightfully generous yet superbly well-balanced and structured example of Pomerol from Bordeaux’s Right Bank according to Robert Parker who awarded it 93/100

Red, Dry | 75CL |14.5% ABV

Food and Wine Pairing
Clos du Clocher 2015 pairs perfectly with classic beef, game and lamb roasts or stews right through to cheeses like Pont l’Eveque, Camembert, Brie and Roquefort. A glass of this great wine also goes down a treat with our Truffle Saucisson.

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Description

Blackberries, cherries and blueberry compote

Clos du Clocher is a small estate in Pomerol that consistently produces marvellous wines. From the excellent 2015 vintage, this blend of 81% Merlot and 19% Cabernet Franc is wonderfully ripe and intense. It has flavours of crushed blackberries, black cherries and blueberry compote with touches of wild herbs and an earthy savouriness. Medium to full-bodied, rich and concentrated in the mouth, it fills the palate with generous black and blue fruits. It is supported by fine, grained tannins and seamless freshness, finishing with persistent minerally notes.

A delightfully generous yet superbly well-balanced and structured example of Pomerol from Bordeaux’s Right Bank according to Robert Parker who awarded it 93/100

Red, Dry | 75CL |14.5% ABV

Food and Wine Pairing
Clos du Clocher 2015 pairs perfectly with classic beef, game and lamb roasts or stews right through to cheeses like Pont l’Eveque, Camembert, Brie and Roquefort. A glass of this great wine also goes down a treat with our Truffle Saucisson.

About the Producer
Clos du Clocher was founded in 1924 by Jean Baptiste Audy who started out with a small plot of vines near the church of Pomerol. The property was put together and created in a piecemeal fashion, one parcel or row of vines at a time. Since the original formation of Clos du Clocher, the estate has grown to three plots, totalling 11.3 acres in their Right Bank vineyards.

The soils at Clos du Clocher are composed of the dense iron-rich clay that Pomerol is famous for. The vineyards are treated with sustainable, organic treatments against some diseases and the grapes are all hand harvested. Once made, the wine is aged for up to 18 months in French oak barrels giving a rich and ripe body.

Robert Parker really rates this lesser-known Pomerol – For unknown reasons, this Pomerol estate remains under most consumers’ radar, but they have been fashioning strong efforts over recent vintages.

Serving Guide:
We recommend opening and decanting for an hour before serving to enjoy the full flavours of this wonderful Pomerol wine. Alternatively pour smaller quantities into larger glasses and let it open up for 5 minutes before serving. Drinking nicely now with good potential to age and should continue to mature until 2029 onwards

Wine: Clos du Clocher, Pomerol, Bordeaux, France 2015
Country: France
Region: Bordeaux
Sub region: Pomerol (Right Bank)
Colour: Red, Dry
Grape Varieties: 81% Merlot, 19% Cabernet Franc
Size: 75CL
ABV: 14.5%

Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
 
  • Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
  • Crustaceans for example prawns, crabs, lobster, crayfish
  • Eggs
  • Fish
  • Peanuts
  • Soybeans
  • Milk
  • Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
  • Celery (including celeriac)
  • Mustard
  • Sesame
  • Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
  • Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
  • Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: contact@urbanmerchants.co.uk

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