This second wine of Clos de Clocher is made of 70% Merlot and 30% Cabernet Franc, partly aged in oak barrels. Esprit de Clocher is made at the famous boutique castle Clos du Clocher in the heart of Pomerol.
This second wine of Clos de Clocher is made of 70% Merlot and 30% Cabernet Franc, partly aged in oak barrels. Esprit de Clocher is made at the famous boutique castle Clos du Clocher in the heart of Pomerol.
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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, totaling 4.6 hectares in their Right Bank vineyards. Jean Baptiste Audy, who is responsible for the creation of Clos du Clocher was already familiar with the Bordeaux wine trade, as he was already an experienced Bordeaux wine negociant before he added chateau owner and winemaker to his portfolio. Clos du Clocher in Pomerol is situated in the Catusseau sector, not too far from C...
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, totaling 4.6 hectares in their Right Bank vineyards. Jean Baptiste Audy, who is responsible for the creation of Clos du Clocher was already familiar with the Bordeaux wine trade, as he was already an experienced Bordeaux wine negociant before he added chateau owner and winemaker to his portfolio. Clos du Clocher in Pomerol is situated in the Catusseau sector, not too far from Chateau La Croix St. Georges. The 4.6 hectare Clos du Clocher Pomerol vineyard is planted to 70% Merlot and 30% Cabernet Franc. The terroir is clay, gravel and sand soils.
Deep ruby red with violet undertones. The aroma is subtle, fully complex and densely berry. Ripe black berries, dried dark stone fruits, blackcurrants, sweet spices and cinnamon can be felt. Cedar smoke and crushed peppermint are added to the end of the aroma. On tasting, there are spices from the oak with overripe blackberries, dark chocolate, dried black plums and liquorice. The aftertaste is long and spicy berry-full.
The berries are hand picked and fermented in stainless steel. Once complete, the juice is transferred to French oak barrels, 2/3% are new and 1/3 one-year-old and aged for 18 months.
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