Seung Hyun Chin

9.4

Awesome bottle. Brandy like taste — 6 years ago

Matthew Rumsey

9.6

Apples and pears and booze — 8 years ago

Nick Wilson

9.4

Candied nuts, bruised green apple, mild brown sugar, banana laggy taffy. Creamy and nutty on the palate. — 8 years ago

Brandyn Pryce

9.0

Big, FULL grapes. Fer Servadou, Cab Sauv, Cab Franc. — 9 years ago

Jen

9.3

At l'etoile, Madison. Excellent, with nice fruit. — 9 years ago

Parag Lalit

9.5

Stupendulous. Baby Vin Jaune! — 10 years ago

Marcos Fonseca Santos

9.1

08.08.2015 — 10 years ago

Tristin Norwell

9.8

Nom Nom!! This is like a Caiparhina - Limey sugar with a fresh Lemon Sherry covered in Rhubarb Madeira - wow. — 10 years ago

with Mike

Jose Maria Lopez

9.8

Mejorara con los años, dentro de 20 años estará en su punto óptimo! — 11 years ago

Oliver Schweitzer

9.1

My first bottle of Jura, in the Jura. — 11 years ago

Vincent Bottreau

9.6

#2009 presque vin jaune, miam ! — 12 years ago

Chip Hughes

9.2

2016. Capsicum and chalk. Quite a hit of new oak that integrates with aeration. A big, structured wine for the vintage. Should have quite a long life. #châteaudebrézé #saumur #cabernetfranc — 7 years ago

Jen

9.6

Clear perfect flavor. Really good! At l'etoile. — 8 years ago

Jen

9.3

At its peak now. At l'etoile. — 8 years ago

markus gould

9.4

VIN JAUNE ! — 9 years ago

Jen

9.2

1992 at L'etoile in Madison. A bit of funk, very good! — 9 years ago

Melissa Gill

9.2

Salty! So much fun! — 9 years ago

Naboth van den Broek

9.0

A reliable pleasure — 10 years ago

Jose Moran

9.2

Nice acidity — 10 years ago

Molly Brooks

9.3

Bruised green apple, sweet-tart lemon, then cream cheese, hay, blanched almond, bee pollen. Oxidized, saline stuff; description does the combination of flavors little justice. Yum. — 11 years ago

roland benedetti

9.2

une vraie mondeuse pour le coup! — 11 years ago

Bonnie Hodur

10

We had this marvelous wine for our 5th Anniversary at Charlie's L'Etoile Verte in Hilton Head. Half price Monday night. — 12 years ago

Michael Piaker

9.2

11 September 2018. The Four Horsemen, Brooklyn, NY. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

3000th post. 🎉 On the nose; sweet, lush; black cassis, liqueur notes, sweet tarry notes, rich, lush; blackberries, dark cherries, black plum, plum, caramel, mocha, caramel, baking spices, warm, moist, rich, dark soils and fresh dark florals. The body is M and the tannins are round and soft. She is a beauty. Ripe, rich; blackberries, black plum, plum, dark cherries, black raspberries & poached strawberries. liqueur notes, sweet tarry notes, dark chocolate, mocha, caramel, baking spices, menthol, warm, moist dark earth, soft leather, dry rock powder, sweet black tea, fresh violets, dark, red florals, perfect round acidity and a rich, round, elegant fruit driven finish that last and lasts. Photos of; Clos E'Lgise and estate vines, signage, Helen Garcin-Leveque and her husband Patrice Leveque and their barrel cellar. Producer history and notes...Clos L’Eglise is one of the older chateaux in Pomerol dating back to the 18th century. The same time the farmhouse that is still in use was constructed. At the time, Chateau Clos L’Eglise was a larger estate. It once had been apart of the Gombaude Guillot. Eventually the estate was split in half. On one side of the street, you had Chateau Clos l’Eglise; which was owned by the Rouchut family. Across the street sat Chateau Clos l’Eglise-Clinet, which was owned by the Mauleon family. After awhile, Clos l’Eglise Clinet eventually changed its name to Chateau l’Eglise Clinet which also simultaneously gave birth to what we know today as Clos L’Eglise. While the wines are now produced by Helene Garcin that was not always the case with Clos L’Eglise. At one point, the estate produced wines under a leasing arrangement held by the Rouchut family. The modern era of Clos L’Eglise began in 1975, when the property facilities were all redesigned and modernized by the Moreau family. The Moreau’s also owned Chateau Plince. The old, non temperature controlled wood tanks were replaced by stainless steel. The vineyards were also expanded. Instead of buying more vines, the owners simply planted land that was being used as a pasture. Imagine now, Pomerol land being used to feed cattle. In the past, the property was planted with a much larger percentage of Cabernet Sauvignon, near 20%. All the Cabernet Sauvignon vines were eventually ripped out and replaced by Merlot. The next step of it's evolution took place in 1997 when the Right Bank estate was sold to Sylvaine Garcin Cathiard by the Moreau family. If the Cathiard name sounds family, she is the sister of Daniel Cathiard, the owner of Chateau Smith Haut Lafitte. The sale set a new benchmark price for Pomerol when it sold for 12 million Euros! Today that price would be laughable! Prior to 2000, that was considered a huge price for Pomerol. Further investment was needed to replace the aging concrete vats and again modernize the facilities. In fact, the first vintage of Clos L’Eglise made by Helene Garcin was produced at Haut Bergey in Pessac Leognan. Helene Garcin also manages two estates in St. Emilion, Chateau Barde Haut, Chateau Poesia (Mendoza, Argentina) and Branon, which is situated in Pessac Leognan. Helene Garcin was put in charge of the property. She hired Michel Rolland as a consultant and a complete renovation of the facilities took place. Michel Rolland was eventually replaced by Alain Raynaud. Starting with the 2015 vintage, Thomas Duclos recently replaced Alain as the consultant. Their property is nearly 6 hectares. L’Eglise soils are rich clay, gravel and iron. It's located on a sloping hill near Chateau Clinet, Chateau L’Eglise Clinet and Chateau Trotanoy. Clos L’Eglise is planted to 80% Merlot and 20% Cabernet Franc. On average, the vines are 35 years of age. There is one old parcel of Cabernet Franc that was planted in the 1940’s. Vinification of Clos L’Eglise takes place in 55 hectoliter, insulated, stainless steel tanks. The new steel tanks replaced the oak vats in 2012. Malolactic fermentation takes place in barrel. Clos L’Eglise is aged in 100% new French oak for between 16 and 18 months. The property also has a second wine, Esprit de L’Eglise. On average, about 1,200 cases of Clos L’Eglise are produced every year. — 8 years ago

Juvenile Handclapper

8.9

Joli vin jaune encore jeune, vif, citronné. — 10 years ago

Remo Carbone

9.1

Super easy. Drinks well now. — 10 years ago

Adam Nesto

9.1

Jooooooraaaaahhhh — 11 years ago

with Patrick and Douglas

Matté

Manager The Wine Cellars

9.0

There is a lovely roundness to the green & yellow fruit here, that kind of old barrel character, that comes through on the palate, very smoothed off edges — 11 years ago

Alastair Casey

9.5

Red, black, deep, chewy, soot, dark white pepper, dry mouth, black berry reduction in cast iron pot with salted beef blood, tannic. — 11 years ago

Wayne Moore

10

Best white I have tried — 13 years ago