Château CLINET
Red

One of the appellation's ripest and most hedonistic crus until 2000, Clinet has since gained in distinction and refinement through successive touches (15% Cabernet in the vines, state-of-the-art technical equipment...). All this without losing the aromatic intensity and depth of flesh that are its hallmarks. Today, Clinet is unquestionably one of Pomerol's finest wines.

Vinous (N. Martin) : 96-98/100 « The 2025 Clinet was the earliest picking ever, from September 4, and aged in 60% new oak plus 40% one-year-old barrels. Vintages now have a little more Cabernet Sauvignon, as a hectare of Merlot was uprooted. Now this has a delightful nose, perhaps the most elegant and refined that I have encountered at this stage: vivid red cherry, raspberry and wild strawberry scents, neatly embroidered oak, more floral in style. The palate is medium-bodied with chiselled, fine tannins, bright and tensile, exquisite focus, with a peacock's tail on the finish. Quite crystalline on the finish, this is a Clinet that I would like in my cellar. Or at the dinner table. Or in my glass. »

J-M Quarin: 97/100 “Deep black color. Intense, fruity, and subtle on the nose. A hint of resin. Full-bodied on the attack, juicy on the mid-palate, with rich flavor and abundant, refined body, the wine slowly evolves into a long, complex, dense, airy, fresh, and smooth finish.”

Vinous (A. Galloni) : 94-96/100 « The 2025 Clinet is a dark, brooding wine, largely because of the significant presence of Cabernet Sauvignon—a rarity in Pomerol, but a tradition here dating back to vines that were planted in the 1930s and 1950s. Plum, blackberry, gravel, incense, licorice and scorched earth stain the palate. Harvest started on September 4, the earliest ever. Yields were 34 hectoliters per hectare. Lots saw about 30 days on the skins, on the longer side for the château. Malolactic fermentation was done in barrel. »