Cooking the last of my Flannery Reserve New York Strips tonight — reverse sear, finished on the 92k BTU infrared searing burner — and with some help from @Robert.A.Jr, landed on the 2012 Château L’Évangile as the pairing. It was the bottle he was most excited about when I texted him the options.
One text led to another, and it turns out Robert has a 2012 L’Église-Clinet ready to go — so a 2012 Pomerol Party was born. And if we’re doing this, why not open it up to the rest of you?
2012 Bordeaux doesn’t get universal love, I know. But there are pockets of real enthusiasm here on WB, including Robert’s consistent affection for the vintage in Pomerol specifically, and threads like this one that are worth a read if you need convincing.
Anyone else sitting on a 2012 Pomerol tonight? Pull the cork and join us.
Vintages 2011 and 2012 are not necessarily great overall in Bordeaux, but I am a fan of both vintages in Pomerol, at least among the estates that I regularly purchase.
I’ve been eager to try this 2012 Chateau L’Eglise Clinet since our friend, Sir @William_Kelley , anointed it with a perfect 100 score, but I also surmised it needed some time. Seems like this is a perfect excuse to pop one in the sake of science and some good fun.
I’m getting back from a whirlwind business trip, just landed and driving home, I’ll decant this wine for an hour or two.
PS. For the erudite Burg fans, this is a 2012 CLEC. If you know, you know.
I actually own a couple of bottles of 2012 Château Feytit Clinet; maybe not Robert’s jam, maybe not mine–not sure exactly now how I came by them.
Unfortunately, what I need to do tomorrow morning precludes drinking one tonight–also they are in offsite.
I look forward to reading some notes.
Being the hedonist and the gourmand that I am, as you well know, nothing but the finest of cuisine will cross my palate this evening. But first, being of elote body as well, I’m going cycling for an hour in prep! Every hour of pleasure requires an hour of pain.
While I don’t have Flannery steaks on hand, so that I can at least keep up with and feel the inspiration of the Toddfather French, I am whipping up some Terrine de Bœuf Réconfortante, Inspirée par le Célèbre Marché de Joseph, Servie avec Nostalgie Américaine. This should pair quite nicely with a gorgeous, maturing Pomerol like this…
Big wafts of ripe black plums, pencil shavings, dank earth and ground cover, roasted garlic. Aromas from the decanter after 1.5 hours open. Have not tried yet.
Come on is anyone else drinking yet? Once again I’m relegated to drinking alone. Even my life is out. Like the ninth club tennis championships of the year.
Lovely, seamless, almost lavish palate presence but with just the right amount of acid to keep the hedonism in check. Like the naughty-nice paradox. Plums, ripe black cherries with a sweet liquor note, and a big range of wet earth and dark ground cover notes. Black truffles for sure, says this little piggy. Long chewy chalky finish with sweet-ish tannins. Circling back to the nose, as it has opened up more, picking up some mint and sage as well. A bit more vanilla and oak spice than I prefer, but that’s a small nit on this young, maturing, but otherwise quite delicious wine.
Right now I’m 94 pts with upside. Will likely settle higher, but I do not see this hitting 100. I may need to circle back to the 2014, I really adored the more athletic, leaner profile on that vintage last time I tried it.
The time differential is a killer! Explains why every time we did a wine tasting via Zoom back in the Covid era, I was basically blotto when we got started compared to you! I’m ready for a movie.
Really looking forward to your note, jim! I have some of this, but I have not popped it. I bet it’s excellent. For the left bank I really like how LLC turned out.
In the decanter, getting youthful components in spades at this point - black raspberry, mocha, vanilla, and that distinct “Pomerol graphite” mixed with dried flowers. 2 hours should help this wine develop a bit - already fantastic, so silky but with tremendously balanced grip
I coravined a glass, 7:55pm. So may not give all it has. Will give it some time in the glass. But initial impression: black cherry and a touch of menthol possibly and spices that I cannot describe on the nose. Medium bodied, not a blockbuster at all, nice balance. Think I will wait some. No food with this, I ate earlier.
