CHATEAU L'EGLISE-CLINET, 1984
POMEROL
CHARACTERISTICS
| CLASSIFICATION | Pomerol |
| GRAPE VARIETIES |
Merlot, Cabernet Franc |
| AROMAS |
Black fruits, dried fruits, woody, truffle |
| FOOD & WINE PAIRING | Ribeye steak, roasted rack of lamb |
| WINEMAKING |
Winemaking is traditional. The berries are completely destemmed. Then, the wines are aged for a period of 18 months in French oak barrels, with the proportion of new wood varying depending on the vintage. |
| SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU L'EGLISE-CLINET, 1984
Détail du vignoble
| AGRICULTURE | Sustainable |
| GRAPE VARIETIES | 90% merlot, 10% cabernet franc |
| VINEYARD SURFACE AREA | 5.5 Hectares |
| ANNUAL PRODUCTION | 15,000 Bottles |
| HARVEST | Manual |
| SOIL | Soil composed of clay and clayey gravel |
Histoire et anecdotes
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | Pomerol |
| GRAPE VARIETIES |
Merlot, Cabernet Franc |
| AROMAS |
Black fruits, dried fruits, woody, truffle |
| FOOD & WINE PAIRING | Ribeye steak, roasted rack of lamb |
| WINEMAKING |
Winemaking is traditional. The berries are completely destemmed. Then, the wines are aged for a period of 18 months in French oak barrels, with the proportion of new wood varying depending on the vintage. |
| SIZE | 75 CL |
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CHATEAU L'EGLISE-CLINET, 1982
