Josh Morgenthau

9.3

Absolute classic. As good as chevalier in another vintage. — 2 years ago

Josh Morgenthau

9.4

Still in early stages. Still firm, really hard tannins. Needs a few hours to show its stuff. But then beautiful aromas; a very traditional, well made Pessac-Leognan. Let’s see in 10 years.

This is getting better and better. 9.4 now. — 3 years ago

President Obama

9.2

$20 at MacArthur. — 4 years ago

Michael H

9.3

Love the region Pessac Leognan and the blend ... and the gravel !! Would get again — 5 years ago

Rodolphe Clérac

9.5

A wonderful surprise! Really a good white from Pessac-Leognan made by the Bordeaux Sciences Agro a part of Bordeaux University. This mix of Sauvignon blanc, Sauvignon Gris and Sémillon is just perfectly balanced. The nose is rich and complex with grapefruit and flower touches! Just amazing, I am going to buy much more of this one! — 7 years ago

Wei-cheng Hsueh

9.4

一開始嚴肅古典，青椒、石墨、青草氣息，隨時間流逝漸漸柔和，帶出甜美可人的果香，以黑色系莓果為主，夾帶些許菸草與薄荷氣息，單寧柔順，甜美，尾韻綿長，有著些許礦物特質！不過左岸除了Margaux, Pessac-Leognan、其他我無法了！以後只專攻我最愛的右岸！ — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

A glass of wine to finish up the night...good age, nice evolution and an extremely good value at $25. Recent direct Chateau purchase. While the 1998 Bordeaux vintage was panned by the critics as a whole on the Left Bank, Pessac-Leognan shined better than most on the Left Bank. It was Right Bank Saint Emilion that had the great year. This 98 Haut-Bergey is not quite the wine the 98 Haut-Bailly is. However, it is delicious for $25. Nose of; blackberries, dark cherries, cherries, strawberries leather, cedar, tobacco leaf, dry stones, vanilla, dark moist soils and fresh red florals. The body is medium to lean. Tannins are completely resolved. Ripe, lean, shining; blackberries, dark cherries, strawberries & cherries. Black moist earth, touch of funk, soft chewy leather, stones, crushed dry rock powder, cedar, tobacco leaf, steeped fruit tea, cola, dry underbrush, fresh & dry red florals, liquid violets with raining acidity. The finish has lean, bright mid red fruits, earth and dark spices. Nice wine for the $. While this will hold another 3-5 years, it's not going to continue to improve. So, drink em. Photos of; the Chateau, barrel room, view inside the Chateau and their shiny stainless steel fermentation tanks. — 8 years ago

Andrea Arendt Feliciano

9.3

Very smooth. Dark, heavy. Nice wine — 3 years ago

Peter van den Besselaar

9.3

Vintage 1998 | a clear proof that one should have at least one compartment in the cellar with white Pessac Leognan | beautiful old gold colour, and nice smell and taste. | with smoked salmon and aspargus in PX sauce — 3 years ago

Patrice Conxicoeur

8.9

White Pessac Leognan when done right. Probably at its peak now. Despite the 70% sauvignon blanc / 30% sémillon blend, the sémillon seems to take the ascendency here. Right balance of mineral, flower, alcool and fruit with a satisfying length and a tight finish. — 4 years ago

Vanessa

9.0

Deep ruby hue with secondary hues of garnet. Black cherry, blackberry, plum, cassis, black licorice, anise, dark baking spices, coffee bean, dark chocolate, mossy wet earth and forest floor notes on the nose and consistent notes on the palate. Concentrated fruit. A blend of Merlot and Cabernet Sauvignon from Pessac-Leognan, Gaves. The pork chop pairing really brings forward the spice elements in the wine. Vintage 2014. ABV 13.5%. — 5 years ago

with Deked1

Adam Gäfvert

9.0

Frisk och fruktig doft. I glaset är vinet verkligen grönskimrande. Smaken upplevs ren men väldigt mångfaciterad. Fatkaraktären går inte ta miste på. Tropisk frukt blandat med blommor. Kryddat med lite fänkål och thaibasilika. Syran är lite låg för min smak men överlag ännu en fin vit Bordeaux. — 7 years ago

Saman Hosseini

Writer Maison Abattoir

9.0

Ripe maroon fruits, baking spice, some leather and pipe tobacco, and mostly resolved tannins. Feels like a Pessac-Leognan from a warm vintage. — 8 years ago

.

9.0

Opens with classic CA fruit but, with an hour or two of air, it starts to lean more Bordeaux-esque. There's a rustic earthiness that echoes Pessac-Leognan on the midpalate, followed by woodsy and herbal flourishes over dusty red fruit in the close. Still plenty of fine grained tannin here, so this should have at least 4-5 good years ahead of it. — 8 years ago

Dan Michael

9.2

Another oldie from our family cellar, well aged, dusty herbal aroma, brick colored on the rim, great weight and texture, an elegant joy from start to finish. — 3 years ago

Tom Casagrande

9.2

This is a dead ringer for a mature Pessac-Leognan. Nose features intense cigar box, sweet cassis, sandalwood, and humus. Broad and soft mouth feel, with mature dark red fruit and lots of sandstony minerality. — 4 years ago

with Angelo

rick rice

9.2

So sad that délectable confuses the label of a Bordeaux Wine Pessac-Leognan with first New-zealand Wine and for a second try with a Californian one....Come on !
Good Wine Time to ne drinken. — 5 years ago

Bob McDonald

9.4

Very pale lemon in colour. Aromas of gooseberry, citrus blossom and barrel ferment characters - a bit toasty and nutty. Blended with a touch of Semillon and Sauvignon Gris. On the palate peachy notes - fulsome in the mouth. An excellent wine, all the better for the oak maturation. Richard Heming MW said of this wine “could be Graves or Pessac Leognan”. I really enjoyed this - from one of New Zealand’s best estates. Had my final bottle 6 weeks later on 4th October 2020 with consistent notes - delicious wine. — 5 years ago

Marshall

9.3

Nice example of a Pessac Leognan from the Lurton group. Opened up after two hours in the decanter with hints strawberry, dark cherry and vanilla. Still has room to age. — 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