Product is Sold Out
Out of stock!
  • 94-96+ WAWine Advocate
  • 95 NMNeil Martin
  • 91-94 VMVinous Media
  • 95 JSJames Suckling
  • 95 WEWine Enthusiast
$489.99 $414.99
Save $75.00 (15%)
Add to Favorites


Wine Advocate

94-96+ Points, Lisa Perrotti-Brown, Wine Advocate: "Deep garnet-purple in color, the 2018 Clinet begins a little coy and then, with coaxing, opens out to vibrant black cherries, kirsch, baked plums and cinnamon stick scents with hints of cloves and anise plus earthy truffles and fungi wafts. Full-bodied and chock-full of bright, energetic fruit, it has a firm, finely grained structure and long, fragrant finish. The blend is 85% Merlot and 15% Cabernet Sauvignon. Aging is anticipated to last for 16 months in French oak barriques, 75% new." 4/19

Neil Martin

95 Points, Neal Martin, Vinous: "The 2018 Clinet, which was cropped at 38hl/ha, has an exquisite bouquet of lavish black cherry and raspberry fruit, and still those bunches of violets I observed from barrel, flanked by potpourri. The aromatics are well defined and the new oak seamlessly integrated. The palate is medium-bodied with sappy black fruit. It has firmed up since I tasted in barrel, when I noted that it felt like a "muscular" Clinet in the making. That trait is emphasized in bottle, and those accustomed to the more hedonistic Clinets of yore might find it a tad more reserved and drier. But it is a style that suits it well. White pepper leaves the mouth tingling after it has departed, the fitting conclusion to a superb – dare I say cerebral? – Clinet that has a long and prosperous future." 03/21

Vinous Media

91-94 Points, Antonio Galloni, Vinous: "The 2018 Clinet is a powerful, explosive wine. Clinet is unusual for Pomerol in that the wine includes a good bit of Cabernet Sauvignon (15% in 2018). Gravel, smoke, licorice, grilled herbs, leather and menthol wrap around a core of plush, dark fruit. The Cabernet is very much felt in the wine's flavor profile and textural weight. Dense, rich and inviting, Clinet is a winner from proprietor Ronan Laborde. Tasted three times." 4/19