2005 Château Clinet
Wine Spectator | Rating: 93Exhibits subtle, complex aromas of black olive, mushroom and crushed berry. Full-bodied, with a velvety tannin structure and a decadent, ripe fruit aftertaste. Slightly earthy, but with loads of delicious fruit.Author: James Suckling
International Wine Cellar | Rating: 92Good full ruby. Sexy aromas of black raspberry liqueur, violet, chocolate, mocha and smoky oak. Dense, fat and large-scaled, with a layered texture and compelling sweetness of dark berry fruit. Very smooth if currently a bit youthfully monolithic. Finishes with substantial mouthcoating tannins that arrive late, allowing the chewy chocolate and mocha flavors to expand and linger. This will age on its alcohol and tannins, not its rather low acidity. Elevage should bring greater detail.Author: Stephen TanzerIssue: May/June 2006
Jancis Robinson | Rating: 16Mid crimson. Some evolution at the rim. Smudgy nose with low-key intensity but some aromatic development. Neat and concentrated. Good balance and very positive. Though quite a bit of alcohol on the finish.ÿAuthor: Jancis Robinson
Wine Advocate | Rating: 96The opaque ruby/purple 2005 Clinet offers incredibly fragrant aromatics, an opaque ruby/purple color, and a wonderfully sweet nose of flowers, blackberries, licorice, truffle and caramel. Full-bodied, powerful and rich, it is not as nuanced or complex as the top four or five Pomerols, but close. This is a broad, meaty, masculine, super-rich and concentrated wine, with lavish plum, blackcurrants and blackberries. Drink it five years from now, and over the following 30 or more years.Author: Robert Parker
Self | Rating:Drink Dates: 2017-2020Author: Thierry27
Self | Rating: 95Immediately this was a winner, from the pull of the cork it was elegant, yet concentrated, sensual, with beautiful black and blue fruit aromas, cherry, some cedar spice, a milk chocolate creaminess, with ulta silky fine tannins, but cleaned up superbly with the acidity that completes the balancing act! One of the better Pomerol wines I have had. Thsi was even better than when we had it at the Client last June. Later on this grew in textural size, the tannins still polished and sexy, this was one fabulous wine. Wine of the night for me.Drink Dates: 2011-2030Author: Koby
Self | Rating: 94Gosh Clinet is a heartbreaker already! So attractive and sensually polished (especially in relation to the more rugged template offered up by the Gazin), w/ layers of decadent fruit, freshly cut roses and creamy milk chocolate scintillating through the palate like layers of liquid cashmere. A total knockout for Clinet, as ?05 seemed to give the Chateau just what they needed to cook up a sexy kitten of a wineDrink Dates: 04-01-2008Author: Brad Coelho
Self | Rating: 90Plum, black cherry and smoke, this wine is super rich and oppulent with loads of depth.Author: Daniel F397
Self | Rating: 93very big - needs more cellaringAuthor: Jonathan S
Self | Rating: 87young, fruity, leather,Author: Wang Chong
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. In 1998, Chateau Clinet was bought by Jean-Louis Laborde who 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.
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 865 bottles owned
- 105 collectors
- Average collector rating: 92
(Out of 105 collectors)