Chateau Clinet > Bordeaux

Direct from the cellar.

Château Clinet is located at the highest point of the Pomerol Plateau on the famous Günz gravel terrace, origin of the appellation’s most prestigious crus.
Chateau Clinet’s reputation as a fine wine producer was already established by the 19thC. The property belonged to the Constant Family before passing into the hands of the Arnaud Family, who were at the same time owners of Chateau Petrus. From 1900 to 1991, Clinet belonged to the Audy family, a large Bordeaux negociant.
The arrival of managing director Jean-Michel Arcaute in the early 1980s marked a real turning point in the wines of Clinet. He introduced revolutionary changes to the status quo: green harvest, leaf thinning, delaying harvest until physiological ripeness had been reached and reducing the percentage of the Cabernets in favor of the more suitable Merlot, among other important modifications.
Jean-Michel Arcaute remained on as managing director after Chateau was purchased by the GAN insurance company in 1991. Respected American wine critic Robert Parker twice named Arcaute Winemaker of the Year, and bestowed the rare and coveted 100 point score to Clinet’s exceptional 1989 vintage.

In 1998, Chateau Clinet was bought by Jean-Louis Laborde. He devoted all his energy and vision to pursuing the evolution inspired by the preceding owners. The estate has been run since 2003 by his son, Ronan. Ronan Laborde and his winemaker Roman are the youngest team in the Union des Grands Crus (both are under 30 years old).

Clinet produces about 40,000 btls/year. Barrels lose about 6-8% of their volume every year so that means about 3000 bottles or 10 barrels a year go to the angels. Lucky angels!

Chateau Clinet Website

Pomerol

VINTAGE 2003

70% merlot, 15% cabernet franc, 15% cabernet sauvignon.

Area: 8,64 hectares.

Soils: Old gravel, deep clay, ferriferous subsoil.

Average age of the vines: 40 years

Density: 6 600 vines/ha.

Yields 20 hl/ha.

Harvest: September 10, 2003, manual.

28 days maceration with fragmented pumping over.

Aging: 100% new barrels.

Time of stay : 18 to 22 months.

Production: 1800 cases

Alcohol : 13%.

Total acidity : 3.05 g/l.

Residual sugar : 2.5 g/l.

The grapes arrive on the second story of the winery and after a careful sorting they are gently funneled into wooden fermentation tanks of about 40 to 60HL. Each parcel is vinified separately and each tank was designed to match the size of the various parcels. They use whole berry fermentation, minimal remontage and do a lot of pigeage by hand with a long pole-like tool that used to punch down the cap during fermentation.

Very smooth for this year 2003. On the nose, this wine reminds of a big Burgundy. Very soft in the first sip, regular and ripe tannins. Fresh and persistent finish. Can match beef, game and lamb