2010 Ch L'Eglise-Clinet Pomerol - 6x75cl
  • Colour Red
  • Region POMEROL
  • Drinking 2024 - 2050
  • Case size 6x75cl
  • Available Now

2010 - Ch L'Eglise-Clinet Pomerol - 6x75cl

  • Colour Red
  • Region POMEROL
  • Drinking 2024 - 2050
  • Case size 6x75cl
  • Available Now
Select pricing type
Pricing Info
Case price: £1,879.24 Duty Paid inc VAT
Equivalent Bottle Price: £313.20 Duty Paid inc VAT
Case price: £1,550.00 In Bond
Please note: This wine is available for immediate delivery.
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  • IN BOND prices exclude UK Duty and VAT. Wines can be purchased In Bond for storage in Private Reserves or another bonded warehouse, or for export to non-EU countries. Duty and VAT must be paid before delivery can take place.

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Additional Information

  • Duty Paid wines have been removed from Bond and cannot subsequently be returned to Bond.  VAT is payable on Duty Paid wines. These wines must remain Duty Paid but can be purchased as such for storage subject to VAT.

  • En Primeur wines can only be purchased In Bond. On arrival in the UK these wines can either be stored In Bond in Private Reserves or another bonded warehouse or delivered directly to you. When you decide to take delivery, Duty and VAT at the prevailing rate become payable.
  • Goedhuis, April 2011, Score: 94-97

    This is a huge wine that is dense, muscular and incredibly complex. A profusion of flavours - sweet, dark plums, cedar, tobacco and exotic spice - fills out the palate before its bold, yet ultra-fine structure sets in and takes hold. The 2009 received 98-100 Parker points, so there is no telling where the 2010 will land. Produced with 90% Merlot and 10% Cabernet Franc. RK

  • Neal Martin, Febraury 2013, Score: 99

    Tasted at the property, the L’Eglise-Clinet 2010 was absolutely stunning from barrel and in bottle, Denis Durantou’s tour de force does not disappoint. It is imbued with an effortless quality on the nose: briary, raspberry preserve, crushed stone and just a hint of cassis. It is a linear nose - not extravagant or powerful - but very expressive of its terroir. The palate is medium-bodied with unbelievable intensity (not concentration) on the entry, the flavours almost regimented in their precision: fresh strawberry, raspberry, a hint of graphite and a touch of orange peel. It is so fresh, so animated and energetic that you want to keep taking sip after sip. This is a monumental L’Eglise-Clinet - quite profound.

  • Neal Martin, April 2011, Score: 96-98

    Tasted from various barrels, this note is from the final blend in Darnajou barrel. It will consist of 90% Merlot and 10% Cabernet Franc, picked between 20th and 27th September and 1st October respectively. The bouquet is very intense with ebullient ripe red berried, truffle and briary, an underlying mineralité that is sure to become more evident as its ages in bottle. The palate is full-bodied with very fine tannins, intense dark berried fruit, a touch of blackberry and crushed stone. There is exceptional delineation on the finish that is poised and coiled like a spring. Wonderful. N.B. Tasted from the Taransaud bottle I found more richness on the nose, a touch more opulence and perhaps more "juicier". Whatever - it's gonna be awesome.

  • Robert Parker, February 2013, Score: 96+

    This wine will likely be a major superstar with about 10-15 years of cellaring. It was one of the more closed and difficult wines to penetrate and one of probably only a dozen or so 2010s that I only had one chance to taste from bottle, but it is loaded with fabulous raw materials. The 2010 is a profound effort, but it needs to be forgotten for at least a decade. This opaque purple wine offers up notes of caramelized black currant and black cherry candies intermixed with some very high class, subtle vanillin and toast. Hints of licorice, mocha and perhaps even a touch of chocolate are also present in this full-bodied, super-duper, concentrated, classic wine, which has everything in perfect proportions. But in the finish, its whoppingly big tannins kick in and basically announce that drinking this wine now would be infanticide. Look for this wine to last for at least 50+ years. Proprietor Denis Durantou has been on a hot streak, and is one of those perfectionist proprietors who seems tortured by their compulsion to do everything so well. Believe me, as a wine drinker, you want people like Durantou making the wines!Drink: 2013-2063

  • Robert Parker, May 2011, Score: 96-100

    Proprietor Denis Durantou has again produced one of Bordeaux's most profound wines, which seems tobe happening routinely at this tiny estate on the Pomerol plateau. Opaque purple to the rim, with a wonderfully sweet nose of mulberry and black fruit, hints of mocha and caramel, and some subtle background oak, the 2010 is very expansive, multi-dimensional, with stunning purity, richness and equilibrium. The finish is very long, with significant tannins, but they are beautifully integrated. This is a massive L'Eglise Clinet that will need 8-10 years of cellaring at the veryminimum, and should keep for 40+ years. Drink: 2019 - 2059

  • James Suckling, April 2011, Score: 97-98

    So much elegance and complexity to this young wine with plenty of flowers and dark fruit notes. Full and super refined, with amazing complexity and firmness. It is very tight and silky. Long and intense. This is a super 2001 or a 1961.

  • Decanter, April 2011, Score: 18.5

    Undoubted power and concentration. Rich, dense and profound but reserved. Layered fruit on the palate. Bigger structure than '09 although a touch awkward at this youthful stage. Drink 2020-2040.

  • Jancis Robinson, April 2011, Score: 18

    ‘In 2009 it was easier to present primeur samples.' Very dark and glowing crimson. Savoury anddense and lively. Lip smacking. Lots of sweetness and nerve. Well done! A very firm thread and great integrity. Lovely texture. Much more sweetness than I would expect for a 2010. Racy and charming but with real density. ‘The most complicated thing was to decide how many pumpovers to do each day. We reduced the number and the length of the macerations. Alcoholic fermentation was at less than 28°C. Because we were so afraid to extract tannins we couldn't age in barrels.' Drink2020-2035