Chateau Feytit Clinet, Pomerol 2011
On the way to the Top of Pomerol since the last 20 years, one wine to display full concentration and lush complexity in Pomerol
Out of stock
Bordeaux Blend, Cabernet Sauvignon, Merlot, Other Varietals
Formal Entertainment, Indulgence
Bordeaux, Bordeaux – Right Bank
|Critics Top Rating
Situated on the western part of the plateau in the Pomerol wine appellation in Bordeaux, Château Feytit-Clinet belonged to the stable of Moueix family wines being leased until 1999, until the Chasseuil family took control back.
Jeremy Chasseuil arrived at Château Feytit-Clinet in time for the stunning 2000 vintage. Previously a wine-maker at Château La Dominique, his efforts since have resulted in some very impressive wines.
As soon as Jeremy Chasseuil began to take charge of Chateau Feytit Clinet, the first changes took place in how they farmed and harvested their vineyards. Chateau Feytit Clinet quickly reduced their yields from as high as 60 hectoliters per hectare down to between 32 and 40 hectoliters per hectare. Soils here are rich in clay which favours the Merlot grape rather than the Cabernets, and Jeremy has exploited them perfectly to produce succulent wines, never over-extracted, and full of charm and distinction.
Terroir – The 7 hectare Feytit Clinet terroir consists of gravel, sand and clay soils. On average the vines are close to 35 years of age. The vine density is 7,150 vines per hectare.
Winemaking – To produce the wine of Chateau Feytit Clinet, after the grapes are sorted twice before and after destemming on two successive tables, the vinification of Chateau Feytit Clinet takes place in seven, small, 46 hectoliter, concrete fermentation vats and two smaller stainless steel tanks. The temperatures during fermentation vary from 28 degrees Celsius and 29 degrees Celsius. The wine of Feytit Clinet spends 4-5 weeks in vat following the alcoholic fermentation. Malolactic fermentation takes place in 70% to 80% new French oak barrels.
Ageing – The wine remains on its lees for several months, which helps add to the its richness, color and depth. The wine is then aged in 70% to 80% new, French oak barrels for between for 16 to 18 months before bottling.
Another big-time winner, the 2011 boasts a blue/black/purple color and thick, rich, meaty, blood-like berry fruit intermixed with hints of truffles and licorice. This formidably endowed wine (one of the most concentrated of the vintage) has no hard edges. The final blend was 93% Merlot and 7% Cabernet Franc. Give it another 3-4 years to develop a few nuances aromatically, and drink it over the following 10-15 years.
Robert Parker Wine Advocate – 95 points
As I have written in previous Bordeaux reports, proprietor Chasseuil is on the move qualitatively, taking Feytit-Clinet to the summit of Pomerol. Readers should latch on to a few bottles as it is just a matter of time before prices reflect the quality at this estate. Another big-time winner, the 2011 boasts a blue/black/purple color and thick, rich, meaty, blood-like berry fruit intermixed with hints of truffles and licorice. This formidably endowed wine (one of the most concentrated of the vintage) has no hard edges. The final blend was 93% Merlot and 7% Cabernet Franc. Give it another 3-4 years to develop a few nuances aromatically, and drink it over the following 10-15 years.