|Sub-district||Pomerol & Lalande de Pomerol|
This property has come of age over the last five or six years and is now routinely one of the better wines of Pomerol. Its 16-acre vineyard is strategically well placed between Trotanoy and Latour a Pomerol. Yields in 2011 were a small 30 hectoliters per hectare, and the final blend was 93% Merlot and 7% Cabernet Franc. Tasted on three separate occasions, the 2011 Feytit-Clinet consistently performed well, exhibiting a deep ruby/purple color in addition to abundant notes of plums, blueberries and black cherries, outstanding ripeness, a medium to full-bodied mouthfeel, well-integrated acidity and moderate tannin. This big Pomerol should age easily for two decades. 2012 - 2032 Rating: 91-93 Robert Parker, The Wine Advocate, www.RobertParker.com (Apr 2012)
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Attractive, rounded dark cherry fruit on the nose that is well defined and a little more generous than Jeremy Chasseuil’s wine is usually at this stage. The palate is medium-bodied with firm, masculine tannins. Dark and broody with fine tertiary flavours underneath, it has quite a spicy but foursquare finish that will need time to mellow. Enigmatic as ever. Rating: 89-91 Neal Martin, www.vinous.com (Apr 2012)
90% Merlot, 10% Cabernet Franc. Black core and dark cherry rim. Rich, dark and exotic on the nose. Finest of tannins and lots of fresh juicy fruit in the middle. Firm tannic build; not dry just pretty embryonic. 2018-2030 Rating: 16.5 Julia Harding MW, www.JancisRobinson.com (Apr 2012)
Deep crimson hue. Sweet and ripe on the palate yet oak is a touch invading. Good fruit and intensity and the finish is firm and dry. Drink 2018-2025. Rating: 16 www.decanter.com (Apr 2012)
Château Feytit Clinet
Jérémy Chasseuil took this property in hand in 2000, and the wines have got better with every passing vintage, truly showing the potential of this tiny 6.5 hectare property, set right in the heart of Pomerol (close to Clinet, Trotanoy and Latour à Pomerol). It's on gravelly-sandy and clay soils and planted with 90% Merlot and 10% Cabernet Franc, with vines that average over 30 years old. Despite the name, and the statement "mis en bouteille au chateau" on the label, there is no château, just a small well-equipped chai.
The grapes are hand-picked before fermentation in concrete and steel vats, where they spend four or five weeks before the wine is run off for the malolactic fermentation in barrel. The wine is aged for around 18 months is up to 80% new oak barrels.
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