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This wine is offered En Primeur, the first payment due in August this year. The second payment containing the duty and taxes is due on arrival to New Zealand in two years time. The estimated second payment and estimated total are shown here.
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. Drinking Window 2032 - 2058
Less marked by oak than in recent vintages, the 2025 Clinet reveals a refined bouquet of cedar, dark berries, spice and fresh licorice. Medium- to full-bodied, dense and layered, its broad-shouldered yet more tensile than usual, built around a structured core of fruit and concluding with a long, perfumed finish. Reflecting the vintage in its balance between density and approachability, it remains true to the estates style, with a firm, robust frame. It will benefit from some years in bottle to fully harmonize. This is a blend of 80% Merlot and 20% Cabernet Sauvignon.
A composed, well-structured and precise Pomerol showcasing red berries and baking spices on the nose. Full-bodied with plush tannins and fresh acidity. There is energy at the center despite the solid frame of tannins shaping the midpalate. Focused and driven finish.
The 2025 Clinet is a dark, brooding wine, largely because of the significant presence of Cabernet Sauvignona 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. Élevage is 60% new oak and 40% once-filled new oak. 2033-2055.
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This wine is offered En Primeur, the first payment due in August this year. The second payment containing the duty and taxes is due on arrival to New Zealand in two years time. The estimated second payment and estimated total are shown here.
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