2018 L'Eglise-Clinet
France
Pomerol
Bordeaux
Red
90% Merlot, 10% Cabernet Franc (2024 vintage)
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2018
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Denis Durantou's wines stand out for their sense of artisan purity and scale. In that sense, they share much in common with the wines of Burgundy, Piedmont and other regions where the personality of the owner is such a central part of what is in the bottle. The 2018s are superb across the the board.
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2024
2030 - 2060
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“It was a tough game with a great score,” Noëmie Durantou told me, offering perhaps the most eloquent summation of the 2024 vintage during my entire trip. “It was a year when the opponents were more difficult, but the players were more trained. I felt more trained for 2024. It’s like a boxer… You don’t count the bruises on the face, but you think of the beautiful fight. I remember it this way.” At this point, I wonder whether she should quit the day job and become a poet…
“We had frost around primeur, a hail storm in Lalande-de-Pomerol, though we were lucky to be away from the heart of the storm. I don’t think the summer made the vintage—it was quite gloomy, with thick clouds that prevented the sunlight. By August 11, the Cabernet Franc had not started ripening. Véraison was so long. The first two weeks in September were critical when there was sun. It was a slow growth cycle, and when the clays are saturated, it risks root asphyxia. We had to harvest very quickly as the rain returned and it was still warm. When we began the analytics, I began to compare the numbers with 2021, but in that year, the malic acids were higher and the anthocyanin levels were not as good. We did a lot of sorting in the vineyard, cutting off bunches, examining each one by shaking it and only then putting it in the basket. I don’t like using a densimetric sorter. I would rather have them sorting out in the vineyard. We did a four to six-day skin-to-cap maceration rather than eight to ten. The colour actually came easily. This year, the vins de presse were more difficult to work with. Thinking of the long term, I still believe in new oak as it gives the wine brightness and freshness.”
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2024
2034 - 2054
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2023
2032 - 2060
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2023
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2022
2032 - 2075
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2022
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2022
2030 - 2052
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Sisters Noëmie and Constance Durantou turned out a stellar set of 2022s. Typically the wines have been done with a pretty aggressive saignée, but the 2022s saw only minimal bleeding and also gentler winemaking all around. The result is wines that show a level of purity and freshness that is striking.
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2022
2032 - 2075
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2021
2029 - 2060
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2021
2031 - 2061
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2021
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I must confess that after the untimely passing of Denis Durantou, I feared for the future of this Pomerol estate. Indeed, no sooner had they said good-bye to their father, now keeping a watchful eye from the small cemetery adjacent to their house, Constance and Noëmie Durantou were besieged by vultures with entreaties to sell or offering their services. Bordeaux has little time for sentiment. Yet, Durantou’s daughters inherited their father’s steeliness and resolve, rebuffed inviting offers and weathered what had clearly been a traumatic season, particularly for Noëmie in charge of winemaking. She must have surely felt more pressure than anyone in terms of continuing the legacy under adverse conditions. Fortunately, it is clear from tasting the wines, they have navigated choppy waters, and I suspect that in doing so, it will stand them in good stead for the long-term. The vultures will have to feast elsewhere. “We had 15 nights of frost, one in March and one in April,” Noëmie Durantou explained. “In 2021, we had an early green burst (unlike 2022) which meant there was high risk [of frost]. We used windmills that Denis bought in 2016 and candles, though it was quite difficult to find them. We sprayed on time, so we didn’t have too much mildew pressure, something that I let happen the previous year. After that I said to myself – never again. June was humid and wet, so the berries were large, unlike in 2020 that had small short bunches. Therefore, we had bigger yields on every property. The vineyard was so vigorous until mid-August. Usually we de-leaf in July, but this year it was August as the vines were still growing. We had to keep tying up the vines, five instead of three times. We started picking on 27 September. The harvest was very quick, at l’Eglise-Clinet, completed over three days instead of a week, as we wanted to pick before the rain. The rain came on the Sunday afternoon, when it was warm and quite stormy. The Cabernet Franc was picked at the same time as the Merlot, which was almost like a Malbec, spicy and fleshy. I had never seen that kind of skin to fruit ratio.”
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2021
2031 - 2061
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“It was a very condensed harvest, as we found everything ripened more or less at the same time, which, is quite unusual,” Noëmie Durantou commented. “We actually had lower yields in 2020. Even so, we still did our typical 25% saignée,” she added. In keeping with the style of the year, the 2021s are on the lighter side, and yet they still have plenty of flesh.
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2020
2029 - 2060
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2020
2029 - 2055
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2020
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2020
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2020
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2019
2026 - 2055
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2019
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2019
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2019
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2018
2028 - 2050
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2018
2028 - 2068
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2018
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2017
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2017
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I made two trips to see Denis Durantou at Château L’Eglise-Clinet this year, both on rare sunny days. One was to participate in a vertical alongside some chap called Antonio Galloni back to 1954. Verticals of this Pomerol are always enlightening exercises because this wine demands bottle maturity. It often really shows what it is capable of only after 10 years in bottle. Denis Durantou was accompanied by his long-serving wingman, Olivier Gautrat and the new generation waiting in the wings, his second daughter, Noémie, who conducted her first harvest. Before settling down to taste through his wines, as usual I had a brief look at his wife, Marie Reilhac’s artwork, perhaps her best vintage ever. I would have bought one myself had I had the means to transport back to England safely. Denis’ headline on his technical sheet was “A rare triplet for Bordeaux”, a reference to the quality of the 2017s that were not affected by the frost, following on from 2015 and 2016.
Denis Durantou: “In my opinion it is better than 2014 because of the quality of the tannins. The 2017s are slightly riper with better acidity. There is also a little less alcohol than in 2014, more layered in terms of complexity with silky texture. We had a better control of the temperature during fermentation this year: nothing more than 26° Celsius in the cap and we also did less remontage.”
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Proprietor Denis Durantou has turned out one of the most compelling wines of the year in the 2013 L'Eglise Clinet.
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2010
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2009
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I was delighted when one of our private clients reached out to schedule this celebratory dinner for a small group of friends and co-workers. Our guests took care of the arrangements with Wheeler Farms, and I chose several of my favorite wines, presented in thematic flights. Executive Chef Tom Harder, whom I had first met years ago at Mustard’s prepared a fabulous meal. The hospitality team led by Philip O’Conor and Patrick Memmott took care of every detail of service with the same precision. It was a fabulous night of wine, food and conviviality.
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2009
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2009
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2009
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Denis Durantou's estate is blessed with some very old vines, as a good percentage of them survived the terrible freeze of 1956. The owners at the time were smart enough to see if the vines would recover, rather than simply uprooting them, and most of them did. Durantou told me he felt that his '09 is an ideal blend of 2000 and 1989, with a dash of the '47, but the look he gave me suggested he might have been pulling my leg. When I asked him how many bottles he makes of his flagship wine each year, his reply was in kind: "Never enough." He actually writes that phrase down on the technical data sheet he hands out to visitors. Also recommended: 2009 La Petite Eglise Pomerol.
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2008
2020 - 2050
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2008
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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2008
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2007
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2007
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2007
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Two thousand seven has produced a wine with relatively low alcohol by the standards of this property. Thus it offers a more approachable style as well as purity and complexity, said Denis Durantou, adding that the last year with so little alcohol was 2001. (Still, it must be noted that a level of 13.5% is hardly low by the standards of Durantou's neighbors.) Durantou still relies heavily on Darnajou barrels: this cooper provided 70% of the barriques in 2007. He emphasized that he does no malolactic fermentation in barrel, is not interested in doing his elevage on the lees, and believes in minimal racking.
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2006
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2006
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2006
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Two thousand seven has produced a wine with relatively low alcohol by the standards of this property. Thus it offers a more approachable style as well as purity and complexity, said Denis Durantou, adding that the last year with so little alcohol was 2001. (Still, it must be noted that a level of 13.5% is hardly low by the standards of Durantou's neighbors.) Durantou still relies heavily on Darnajou barrels: this cooper provided 70% of the barriques in 2007. He emphasized that he does no malolactic fermentation in barrel, is not interested in doing his elevage on the lees, and believes in minimal racking.
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2006
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Denis Durantou harvested his vines relatively early, between September 12 and 20. "The vines did not suffer at all in 2006, and they enjoyed a full cycle of maturity," he told me. Some fruit reached 14.5% potential alcohol and the final blend will be close to 14%, with very little saignee done and no chaptalization.
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2005
2025 - 2055
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2005
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2005
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Two thousand seven has produced a wine with relatively low alcohol by the standards of this property. Thus it offers a more approachable style as well as purity and complexity, said Denis Durantou, adding that the last year with so little alcohol was 2001. (Still, it must be noted that a level of 13.5% is hardly low by the standards of Durantou's neighbors.) Durantou still relies heavily on Darnajou barrels: this cooper provided 70% of the barriques in 2007. He emphasized that he does no malolactic fermentation in barrel, is not interested in doing his elevage on the lees, and believes in minimal racking.
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2005
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Denis Durantou harvested his vines relatively early, between September 12 and 20. "The vines did not suffer at all in 2006, and they enjoyed a full cycle of maturity," he told me. Some fruit reached 14.5% potential alcohol and the final blend will be close to 14%, with very little saignee done and no chaptalization.
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2005
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Denis Durantou harvested in 2005 before the pH mounted past 3.7, bringing in his merlot on September 12 and 13. I tasted two samples of this superb 2005 but should note that both were taken from Darnajou barrels, which account for about 80% of the blend. Durantou, who is as likely to drink old Burgundy as old Bordeaux, told me he works his merlot like pinot noir.
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2004
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2004
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Denis Durantou harvested his vines relatively early, between September 12 and 20. "The vines did not suffer at all in 2006, and they enjoyed a full cycle of maturity," he told me. Some fruit reached 14.5% potential alcohol and the final blend will be close to 14%, with very little saignee done and no chaptalization.
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2004
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Denis Durantou harvested in 2005 before the pH mounted past 3.7, bringing in his merlot on September 12 and 13. I tasted two samples of this superb 2005 but should note that both were taken from Darnajou barrels, which account for about 80% of the blend. Durantou, who is as likely to drink old Burgundy as old Bordeaux, told me he works his merlot like pinot noir.
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2004
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Denis Durantou still ages his wine in about two-thirds Darnajou barrels, as he likes the way they "bring up the caramel side" of his merlot. In recent years, he has become enamored as well with Berthomieu's Hermitage barrel, which he feels reinforces the spicy, floral side of his wine. Durantou picked his merlot during the last few days of September and first few days of October, then waited until October 10 to attack the cabernet franc. His L'Eglise-Clinet has been on a roll in recent vintages.
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2003
2019 - 2030
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2003
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Denis Durantou harvested in 2005 before the pH mounted past 3.7, bringing in his merlot on September 12 and 13. I tasted two samples of this superb 2005 but should note that both were taken from Darnajou barrels, which account for about 80% of the blend. Durantou, who is as likely to drink old Burgundy as old Bordeaux, told me he works his merlot like pinot noir.
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2003
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Denis Durantou still ages his wine in about two-thirds Darnajou barrels, as he likes the way they "bring up the caramel side" of his merlot. In recent years, he has become enamored as well with Berthomieu's Hermitage barrel, which he feels reinforces the spicy, floral side of his wine. Durantou picked his merlot during the last few days of September and first few days of October, then waited until October 10 to attack the cabernet franc. His L'Eglise-Clinet has been on a roll in recent vintages.
00
2003
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I got the impression that Denis Durantou didn't much like his 2003 L'Eglise-Clinet at the outset but was feeling a little better about the wine by early April. Durantou picked extremely early, on September 3 and 5, bringing in just 32 hectoliters per hectare, which he described as a normal crop load. "With my low yields, I can get ripe skins early, without losing acidity and freshness," he told me. According to Durantou, only clay soils retained enough humidity to prevent grapes from losing all their moisture and withering. "There's nothing vegetal about the 2003 fruit here," he went on. "And the grilled note is from the vintage, not the oak." The young 2003 has sound acid structure and a low-for-the-vintage pH of 3.65. "The polyphenol level was high in 2003, but was even higher in 2000 at the beginning," he said. "But 2000 has almost too much of everything, and great sucrosite The 2003 is a less obvious wine that merits reflection."
00
2002
2019 - 2035
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2002
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Denis Durantou still ages his wine in about two-thirds Darnajou barrels, as he likes the way they "bring up the caramel side" of his merlot. In recent years, he has become enamored as well with Berthomieu's Hermitage barrel, which he feels reinforces the spicy, floral side of his wine. Durantou picked his merlot during the last few days of September and first few days of October, then waited until October 10 to attack the cabernet franc. His L'Eglise-Clinet has been on a roll in recent vintages.
00
2002
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I got the impression that Denis Durantou didn't much like his 2003 L'Eglise-Clinet at the outset but was feeling a little better about the wine by early April. Durantou picked extremely early, on September 3 and 5, bringing in just 32 hectoliters per hectare, which he described as a normal crop load. "With my low yields, I can get ripe skins early, without losing acidity and freshness," he told me. According to Durantou, only clay soils retained enough humidity to prevent grapes from losing all their moisture and withering. "There's nothing vegetal about the 2003 fruit here," he went on. "And the grilled note is from the vintage, not the oak." The young 2003 has sound acid structure and a low-for-the-vintage pH of 3.65. "The polyphenol level was high in 2003, but was even higher in 2000 at the beginning," he said. "But 2000 has almost too much of everything, and great sucrosite The 2003 is a less obvious wine that merits reflection."
00
2002
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"Two things must be said about the 2002 vintage on the right bank," said Denis Durantou in early April. "First, everybody says they vinified in 2002 to preserve the fruit, but this is something they should do every year. Also, vintage 2002 was a year when growers rediscovered the virtue of the assemblage, the importance of cabernet in their blends. The merlot alone was not good enough to make complete wine." After tasting Durantou's superb 2000, I asked him where he ranked it among his vintages of the past 20 years. "1998 is best, then '95, '00, '85 and '86," he said, adding that the 1989 and 1990 examples were almost too ripe for his taste.
00
2001
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2001
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I got the impression that Denis Durantou didn't much like his 2003 L'Eglise-Clinet at the outset but was feeling a little better about the wine by early April. Durantou picked extremely early, on September 3 and 5, bringing in just 32 hectoliters per hectare, which he described as a normal crop load. "With my low yields, I can get ripe skins early, without losing acidity and freshness," he told me. According to Durantou, only clay soils retained enough humidity to prevent grapes from losing all their moisture and withering. "There's nothing vegetal about the 2003 fruit here," he went on. "And the grilled note is from the vintage, not the oak." The young 2003 has sound acid structure and a low-for-the-vintage pH of 3.65. "The polyphenol level was high in 2003, but was even higher in 2000 at the beginning," he said. "But 2000 has almost too much of everything, and great sucrosite The 2003 is a less obvious wine that merits reflection."
00
2001
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"Two things must be said about the 2002 vintage on the right bank," said Denis Durantou in early April. "First, everybody says they vinified in 2002 to preserve the fruit, but this is something they should do every year. Also, vintage 2002 was a year when growers rediscovered the virtue of the assemblage, the importance of cabernet in their blends. The merlot alone was not good enough to make complete wine." After tasting Durantou's superb 2000, I asked him where he ranked it among his vintages of the past 20 years. "1998 is best, then '95, '00, '85 and '86," he said, adding that the 1989 and 1990 examples were almost too ripe for his taste.
00
2001
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Denis Durantou brought in his 2001 merlot on September 22 and 23, just before a substantial rainstorm. "Each year, there's really only a three or four day window for picking perfectly," noted Durantou, who told me last year that he may have harvested a bit late in 2000. Durantou's comparison of his 2001 and his 2000 closely mirrored my own impressions of the wines I tasted at a number of estates in the Medoc as well as on the right bank. "The 2000 is all about power, but the wine tends to be alcoholic, even a bit heavy. We needed the cabernet franc to balance the massive merlot. The 2001 is more complex and will be easier to drink. It may be less powerful but it's more complete; it's a more intellectual wine that's full of surprises. It plays on the palate like a Champagne with a very fine mousse. My 2001 is a very pure expression of old vines on the Pomerol plateau, rather than simply a vin de cepage." Durantou went on to say that he considered the brilliant '98 L'Eglise-Clinet the best wine he has ever made, and the only one he expects to be alive in 50 years. "Imagine what we could have made in 1985 if the yield had been 35 hectoliters, as it was in 2001, rather than the 52 we made in '85."
00
2000
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2000
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"Two things must be said about the 2002 vintage on the right bank," said Denis Durantou in early April. "First, everybody says they vinified in 2002 to preserve the fruit, but this is something they should do every year. Also, vintage 2002 was a year when growers rediscovered the virtue of the assemblage, the importance of cabernet in their blends. The merlot alone was not good enough to make complete wine." After tasting Durantou's superb 2000, I asked him where he ranked it among his vintages of the past 20 years. "1998 is best, then '95, '00, '85 and '86," he said, adding that the 1989 and 1990 examples were almost too ripe for his taste.
00
2000
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Denis Durantou brought in his 2001 merlot on September 22 and 23, just before a substantial rainstorm. "Each year, there's really only a three or four day window for picking perfectly," noted Durantou, who told me last year that he may have harvested a bit late in 2000. Durantou's comparison of his 2001 and his 2000 closely mirrored my own impressions of the wines I tasted at a number of estates in the Medoc as well as on the right bank. "The 2000 is all about power, but the wine tends to be alcoholic, even a bit heavy. We needed the cabernet franc to balance the massive merlot. The 2001 is more complex and will be easier to drink. It may be less powerful but it's more complete; it's a more intellectual wine that's full of surprises. It plays on the palate like a Champagne with a very fine mousse. My 2001 is a very pure expression of old vines on the Pomerol plateau, rather than simply a vin de cepage." Durantou went on to say that he considered the brilliant '98 L'Eglise-Clinet the best wine he has ever made, and the only one he expects to be alive in 50 years. "Imagine what we could have made in 1985 if the yield had been 35 hectoliters, as it was in 2001, rather than the 52 we made in '85."
00
2000
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Denis Durantou describes 2000 as "an outstanding vintage for the great Pomerols," but cautioned that the sprays used to fend off mildew blocked the maturity of the fruit in a lot of vineyards in the appellation, and had a tendency to give vegetal flavors. The '00 L'Eglise-Clinet has an especially wide range of aromas, and Durantou feels he may have picked a bit later than ideal. In '98, though, "I picked at the perfect time, just before getting surmaturite." The '99 was being prepared for the bottling when I stopped by for my annual visit.
00
1999
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1999
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Denis Durantou brought in his 2001 merlot on September 22 and 23, just before a substantial rainstorm. "Each year, there's really only a three or four day window for picking perfectly," noted Durantou, who told me last year that he may have harvested a bit late in 2000. Durantou's comparison of his 2001 and his 2000 closely mirrored my own impressions of the wines I tasted at a number of estates in the Medoc as well as on the right bank. "The 2000 is all about power, but the wine tends to be alcoholic, even a bit heavy. We needed the cabernet franc to balance the massive merlot. The 2001 is more complex and will be easier to drink. It may be less powerful but it's more complete; it's a more intellectual wine that's full of surprises. It plays on the palate like a Champagne with a very fine mousse. My 2001 is a very pure expression of old vines on the Pomerol plateau, rather than simply a vin de cepage." Durantou went on to say that he considered the brilliant '98 L'Eglise-Clinet the best wine he has ever made, and the only one he expects to be alive in 50 years. "Imagine what we could have made in 1985 if the yield had been 35 hectoliters, as it was in 2001, rather than the 52 we made in '85."
00
1999
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Despite the huge flowering in '99, Denis Durantou will bottle less L'Eglise-Clinet than in '98 due to severe crop-reduction (Durantou removed fruit until literally the day before the harvest began) and strict selection. "We had one or two heat spells in '99," noted Durantou, "but it was not a particularly hot summer. The molecules responsible for green tastes dissipated. There may be some vegetal notes of green tea, tobacco or blackcurrant, but there are no herbaceous elements in the wine. "Durantou did less chaptalization of the cabernet franc in '99 and brought in merlot in the 13.5%-14% range. He picked the merlot early "because I didn't want to make port. I always pick fresh, crispy berries." This is a wine of sheer material rather than winemaking razzmatazz: "no concentrating device, no saignee, no malolactic fermentation in oak." Still, Durantou gets plenty of mileage from his use of all Darnajou barrels: "I belong to the butter and caramel family of Darnajou, not the overroasted coffee and burnt rubber family of Seguin-Moreau."
00
1998
2021 - 2050
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00
1998
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00
1998
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- By Author Name on Month Date, Year
Denis Durantou describes 2000 as "an outstanding vintage for the great Pomerols," but cautioned that the sprays used to fend off mildew blocked the maturity of the fruit in a lot of vineyards in the appellation, and had a tendency to give vegetal flavors. The '00 L'Eglise-Clinet has an especially wide range of aromas, and Durantou feels he may have picked a bit later than ideal. In '98, though, "I picked at the perfect time, just before getting surmaturite." The '99 was being prepared for the bottling when I stopped by for my annual visit.
00
1998
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Despite the huge flowering in '99, Denis Durantou will bottle less L'Eglise-Clinet than in '98 due to severe crop-reduction (Durantou removed fruit until literally the day before the harvest began) and strict selection. "We had one or two heat spells in '99," noted Durantou, "but it was not a particularly hot summer. The molecules responsible for green tastes dissipated. There may be some vegetal notes of green tea, tobacco or blackcurrant, but there are no herbaceous elements in the wine. "Durantou did less chaptalization of the cabernet franc in '99 and brought in merlot in the 13.5%-14% range. He picked the merlot early "because I didn't want to make port. I always pick fresh, crispy berries." This is a wine of sheer material rather than winemaking razzmatazz: "no concentrating device, no saignee, no malolactic fermentation in oak." Still, Durantou gets plenty of mileage from his use of all Darnajou barrels: "I belong to the butter and caramel family of Darnajou, not the overroasted coffee and burnt rubber family of Seguin-Moreau."
00
1998
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Denis Durantou brought in completely ripe merlot under ideal conditions between September 21 and 26. Grape sugars in his various plots ranged from 13% to 13.7%; the grapes were very small, and no chaptalization was needed. The pH of the finished wine will be in the 3.7 range-"perfect for us," according to Durantou. Too much merlot picked after the October 1 rain suffered from plunging acidity, said Durantou, adding that the skins became overripe and soft and the fruit developed vegetal aromas. The '98 L'Eglise-Clinet, made in 80% new barrels, is potentially the finest, most complete wine made at this estate since 1985 and is an early candidate for wine of the vintage. It offers an exhilarating range of aromas, and appears to have the vibrancy and structure to develop slowly and spectacularly in bottle.
00
1997
2019 - 2027
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1997
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Denis Durantou brought in completely ripe merlot under ideal conditions between September 21 and 26. Grape sugars in his various plots ranged from 13% to 13.7%; the grapes were very small, and no chaptalization was needed. The pH of the finished wine will be in the 3.7 range-"perfect for us," according to Durantou. Too much merlot picked after the October 1 rain suffered from plunging acidity, said Durantou, adding that the skins became overripe and soft and the fruit developed vegetal aromas. The '98 L'Eglise-Clinet, made in 80% new barrels, is potentially the finest, most complete wine made at this estate since 1985 and is an early candidate for wine of the vintage. It offers an exhilarating range of aromas, and appears to have the vibrancy and structure to develop slowly and spectacularly in bottle.
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1997
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Denis Durantou, who has torn the wood surfaces out of his cellar as a preventive measure to avoid any possible problems with trichloranisol, believes that his wines since '94 are the best he has made, thanks in part to the use of a much higher percentage of new oak (now typically 75%-80%, vs. 30% in the 1980s). In '97, Durantou did a saignee after the first pumping over, in effect cutting his production from about 44 hectoliters per hectare to about 35. Durantou provided an interesting measure of the concentration and skin-to-juice ratios of some recent vintages: in '97, he says, the weight of 10 grapes was a very high 175 grams (though, paradoxically, polyphenol levels were high), compared to 160 in '96, 145 in '95 and only 110 in '89.
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1996
2019 - 2030
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1996
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Denis Durantou, who has torn the wood surfaces out of his cellar as a preventive measure to avoid any possible problems with trichloranisol, believes that his wines since '94 are the best he has made, thanks in part to the use of a much higher percentage of new oak (now typically 75%-80%, vs. 30% in the 1980s). In '97, Durantou did a saignee after the first pumping over, in effect cutting his production from about 44 hectoliters per hectare to about 35. Durantou provided an interesting measure of the concentration and skin-to-juice ratios of some recent vintages: in '97, he says, the weight of 10 grapes was a very high 175 grams (though, paradoxically, polyphenol levels were high), compared to 160 in '96, 145 in '95 and only 110 in '89.
00
1995
2019 - 2038
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1995
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Denis Durantou, who has torn the wood surfaces out of his cellar as a preventive measure to avoid any possible problems with trichloranisol, believes that his wines since '94 are the best he has made, thanks in part to the use of a much higher percentage of new oak (now typically 75%-80%, vs. 30% in the 1980s). In '97, Durantou did a saignee after the first pumping over, in effect cutting his production from about 44 hectoliters per hectare to about 35. Durantou provided an interesting measure of the concentration and skin-to-juice ratios of some recent vintages: in '97, he says, the weight of 10 grapes was a very high 175 grams (though, paradoxically, polyphenol levels were high), compared to 160 in '96, 145 in '95 and only 110 in '89.
00
1995
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1994
2019 - 2022
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1994
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According to proprietor Denis Durantou, vines on the Pomerol plateau (gravelly topsoil, with clay underneath) near the church did well in '95, with wines from peripheral soils showing less color and some dilution from the September rains. Durantou got very ripe cabernet franc in '95, and the final blend will include about 20% of this variety. In '94, in contrast, Durantou eliminated some of his franc planted on clay from the final blend, finding this juice a bit vegetal and the tannins slightly dry. There were unchaptalized cuvées with 13.2% potential alcohol in '95, and acidity levels were slightly lower than the previous year. The '94 L'Eglise Clinet was aged in about one-third new oak.
00
1992
2019 - 2025
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1990
2019 - 2024
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1990
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1989
2019 - 2033
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1988
2019 - 2028
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1986
2019 - 2026
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1985
2019 - 2030
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1983
2019 - 2021
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1982
2019 - 2024
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1982
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1978
2019 - 2022
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1975
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1967
2019 - 2029
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1966
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1964
2024 - 2040
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1964
2019 - 2034
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1961
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1961
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1955
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1954
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1953
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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1950
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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This wine was tasted as a part of wine collector Bruce Fingeret's 50th Birthday Party, July 2008.
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1947
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1945
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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