2012 Clinet Bordeaux Blend

Bordeaux Blend - 3L
Reg: $575.00
This product is
out of stock
Most orders placed M-F by 3pm (PT) ship same day.
Orders placed on a weekend or holiday will ship the next business day.
Shipping Info

Free storage available
Wine Storage


JD 96 WA 95 JS 93 JA 93 JL 93 NM 93 WS 93 WE 92
JD 96

jebdunnuck.com, January 2018

A wine I've had multiple times, the 2012 Clinet is a rich, beautifully pure effort that has terrific notes of black currants, plums, charred earth, licorice and smoke. Luxuriously textured, full-bodied, impeccably...
WA 95

Robert Parker's Wine Advocate, April 2015

With a dense purple color and gorgeous levels of fruit, especially black raspberry and blackcurrant, this full-bodied, opulent style of wine is another great success for Clinet, a château that has been on top of its game...
JS 93

jamessuckling.com, February 2015

Fabulous nose of orange peel, blueberries and blackberries. Full body, firm tannins and a cocoa, cedar and berry finish. Little austere now but so fine. Truly outstanding for the vintage. Better after 2016.
JA 93

janeanson.com, April 2023

Love this, a beautifully characterful wine that is hugely appealing as it opens, the fruit is brambled, gourmet and well crafted, with a generous Pomerol spirit. The tannins have softened their grip at 11 years old. On...
JL 93

TheWineCellarInsider.com, March 2022

Flowers and black raspberries with chocolate on the nose and palate. Medium-bodied, firm and fresh, with a reserved character, you can drink it now, or wait a few years hoping for more softness to develop.93 Read...
NM 93

Neal Martin's Wine Journal, May 2013

(NM 91-93 points) The Clinet was started early on 8th September for the young vines, picked at just 12hl/ha and returning on the 14th to tackle the young vines. It was then picked 10th, 20th, 26th and 27th September for...
WS 93

Wine Spectator, January 2015

The gorgeous plum cake, melted licorice and steeped currant and blackberry fruit is inlaid with notes of fruitcake and singed vanilla bean. Long and plush through the finish, with a buried charcoal spine that adds...
WE 92

Wine Enthusiast, April 2013

(WE 90-92 points) This firmly tannic wine is solid and potentially quite complex. The structure is paramount, exhibiting substantial weight, while still hinting at the juicy fruity acidity on the finish.


Color & Type Red
Varietal Bordeaux Blend
Country France
Region Bordeaux
Sub-region Pomerol
Vintage 2012
Size 3L
Percent alcohol 13%

Chateau Clinet lies at the highest point of the Pomerol Plateau on the Gunz gravel terrace, origin of the appellation’s most prestigious crus. It’s a remarkable terroir of old gravel and deep clay over a subsoil of clinker. The vines sink roots 5 metres deep where they are gently warmed by naturally occurring volcanic stones.

The estate has been producing some of the world’s most prestigious wines for centuries. The Belleyme Map, published in 1785, shows the terroir of Chateau Clinet was already exclusively under vine.

Since the 1980s, Jean-Michel Arcaute has managed the vineyard. He has been instrumental in revolutionizing them, replanting with Merlot instead of Cabernet and introducing hand-harvesting, manual selection, and a longer cuvaison.

Merlot accounts for the vast majority of grape varieties (90%) with the remainder being made up of Cabernet-Sauvignon (9%) and Cabernet Franc (1%). The total area under vine is 11.3 hectares and the average age of the vines is 40 years.

The vines are grown with total respect for the environment, giving pride of place to tilling and grassing rather than using chemicals and the human hand over machines.

The vinification process for Chateau Clinet aims to maintain the freshness, finesse and character. Harvesting is always carried out manually, and following meticulous selection, gravity delivers the grapes to the vats. The cellar layout allows good traceability from the vineyard to the end of the aging period. The production of a well-defined parcel can be followed in each vat, then each barrel.

On average, fermentation and maceration lasts for one month, whereupon the wine is transferred into barrels. ‘Free run’ wines are separated from ‘pressed’ wines, and then aged separately. The wine is aged in French oak barrels. around 60 percent new with the remaining being one-year old.