2015 Château du Domaine de l'Eglise, Pomerol, Bordeaux

2015 Château du Domaine de l'Eglise, Pomerol, Bordeaux

Product: 20158124490
2015 Château du Domaine de l'Eglise, Pomerol, Bordeaux

Description

Slightly muted nose but has the quality of fruit and texture on dense mid-palate extract. Purity, precision and lift. Delicious; a bit of a sleeper.
Drink: 2022-2035
James Lawther MW - decanter.com
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Available by the case In Bond. Pricing excludes duty and VAT, which must be paid separately before delivery. Find out more.
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Critics reviews

Jancis Robinson MW16/20
James Suckling95-96/100
Jancis Robinson MW16/20
Notably fragrant. Not very concentrated but easy and floral. Rather dry on the end. Not very ambitious.
Drink 2021-2030
Jancis Robinson MW - jancisrobinson.com - Apr 2016 Read more
James Suckling95-96/100
This has after burners on the palate. It’s full and ultra-sillky with incredible power and length. It goes on for minutes. 94% merlot. Great wine ever. Unique from here.
James Suckling - jamessuckling.com - Apr 2016 Read more

About this WINE

Chateau du Domaine de L'Eglise

Chateau du Domaine de L'Eglise

Domaine de L'Eglise is reputedly the oldest château and vineyard in Pomerol, this 6 hectare domaine was purchased by Emile Castéja, who owns Château Batailley and Château Trotte Vieille, in 1972. Much replanting took place and the wine, which is a blend of 90% Merlot and 10% Cabernet Franc, is now one of Pomerol`s smartest buys.

Previously the wine was elegant but light - nowadays the wine has more body and concentration, as a consequence of a longer maceration period as well as spending 18 months in oak barriques (65% new).

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Pomerol

Pomerol

Pomerol is the smallest of Bordeaux's major appellations, with about 150 producers and approximately 740 hectares of vineyards. It is home to many bijou domaines, many of which produce little more than 1,000 cases per annum.

Both the topography and architecture of the region is unremarkable, but the style of the wines is most individual. The finest vineyards are planted on a seam of rich clay which extends across the gently-elevated plateau of Pomerol, which runs from the north-eastern boundary of St Emilion. On the sides of the plateau, the soil becomes sandier and the wines lighter.

For a long time Pomerol was regarded as the poor relation of St Emilion, but the efforts of Jean-Pierre Moueix in the mid-20th century brought the wine to the attention of more export markets, where its fleshy, intense and muscular style found a willing audience, in turn leading to surge in prices led by the demand for such limited quantities.

There is one satellite region to the immediate north, Lalande-de-Pomerol whose wines are stylistically very similar, if sometimes lacking the finesse of its neighbour. There has never been a classification of Pomerol wines.

Recommended Châteaux : Ch. Pétrus, Vieux Ch. Certan, Le Pin, Ch. L’Eglise-Clinet, Ch. La Conseillante, Ch. L’Evangile, Ch. Lafleur, Trotanoy, Ch. Nenin, Ch. Beauregard, Ch. Feytit-Clinet, Le Gay.

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Cab.Sauvignon Blend

Cab.Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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