(98-100 points) Violets, lilies, chocolate, espresso, plums, black cherries, and truffle aromatics already pop in the perfume. The palate is where the action really takes place. With just a swirl, and sip, you find concentrated layers of fleshy, opulent, creamy-textured, fruits, berries, chocolate, wet earth, and espresso. The complex, and powerful, velvet-drenched, opulent, lengthy finish continues along the same theme with a vibrant, polish to the hedonistic end notes that keep everything going long after your glass has been finished. The wine is produced from a blend of 90% Merlot with 10% Cabernet Franc, 14.5% ABV. The harvest took place September 4 - September 12. Drink from 2030-2065. Read more at:https://www.thewinecellarinsider.com/wine-tasting-note/?vintage=2025&wine=Chateau%20L%27Eglise-Clinet

(97-99 points) (Pomerol; 90% Merlot, 10% Cabernet Franc; a final yield of 32 hl/ha; pH 3.58; IPT 83; 14.5% ABV; tasted at Église-Clinet with Olivier Gautrat). Such a beautiful aromatic profile with very classical Eglise-Clinet notes of black cherry and cedar, a little graphite (well, less graphite than cedar, but actually lots of both), blueberry, crushed green peppercorns, wild sage and a little thyme. There's a suggestion of violet, but it's rather subtle. Maybe a hint of incense and patchouli candle smoke, a little rose petal too. Super-soft on the entry, but not the silken layers of some of the more modern expressions of Pomerol; this is more velour and cashmere in texture. Indeed, we have the impression of alternating layers of each, with the tannins entering between each layer and picking out little details like the pointillist's paintbrush. Deep, dark at the core, with great density and concentration; this is a wine with considerable aging potential, but it is perhaps also the most accessible of the truly great vintages of this colossus of the appellation. 97-99

(97-99 points) Red and blue fruits, sappy spring flowers, violets, graphite, and chocolate all define the 2025 Château L'Eglise Clinet, a blend of 90% Merlot and 10% Cabernet Franc resting in 75% new oak. Coming from tiny yields with no saignée and very little press wine, the harvest ran from September 4th through the 12th, and the result is a rich, powerful, yet finesse-driven Pomerol with fine, polished tannins and a wonderful sense of freshness. It's going to require some patience, but it will undoubtedly be worth it.

(97-98 points) The definition, freshness and complexity are very impressive already. It’s like a finished wine. It’s medium-bodied with precise and vivid flavors of blackberries and cool olives. Long, energetic and dense yet not heavy. Classy. A blend of 90% merlot and 10% cabernet franc.

(96-98 poins) Deep garnet-purple in color, the 2025 L'Eglise-Clinet needs a little swirling before it erupts with a powerful perfume of violets, roses, and mint tea, leading to a core of ripe plums, boysenberry preserves, and anise, plus a waft of mossy tree bark. Full-bodied, the palate is laden with bright, evocative black and blue fruit flavors, supported by fine-grained tannins and bold freshness, finishing very long and fragrant. Mind-blowingly gorgeous.

(96-98 points) The 2025 L'Eglise-Clinet was picked on 4 and 5 September for the Merlot and the same days plus 12 September for the Cabernet Franc; this vintage matured in 75% new oak. The aromatics are timid at first, but unfurl in the glass, revealing enticing scents of raspberry, wild strawberry, truffle oil and cedar. The oak is beautifully integrated, and it gains delineation with each swirl. The palate is medium-bodied, with fine tannins, one of the most mineral-driven L'Eglise-Clinet wines that I have tasted from barrel, gaining cohesion and poise, with perfectly judged acidity and a gentle but insistent grip on the finish. There is a verticality to this Pomerol that gives it a more cerebral slant compared to the 2022, but it is still quite delicious. That said, I would still give it a few years in bottle. - By Neal Martin on May 2026

Luscious dark cassis and bilberry fruits, pure perfume, peony and red rose petals, a standout in Pomerol, there is an enveloping and expansive mid palate with full on fennel and anis on close of play, so good, a wine full of emotion and grace. 75% new oak. Harvest September 4 to 12. Cooler fermentation than usual, not higher than 28C, because thick skins. 3.5ph. 4.5ha, so only 3 tanks compared to 5 normally, 30hll/ha. Olivier Guatraut cellar master with Noémie Durantou winemaker.

(94-97+ points) Lots of up front, juicy and jammy fruit and a big and powerful backbone of spices, currants and tannin. There are many layers of fine fruit in this classic, well structured wine, but it will need some time to come around. It has a long and intense, fresh and juicy aftertaste.

(95-97 points) This is fragrant and perfumed, with notes of griottes, crushed gravel, peony and mineral tones, with a little note of black pepper. The palate, however, feels a little more convincing than the nose, with an immediately silky and coherent texture, a supple midweight palate, with a sinewy and fresh presence, supported by savoury and lip-smacking tannins which add a dry, chalky sense of grip to the end of the wine. A very restrained, linear and mineral style of L’Église-Clinet this year, with piles of tension and bitter grip. I can see it evolving well. A blend of 90% Merlot picked on September 4th and 5th, and 10% Cabernet Franc picked on the 4th, 5th and 12th. The yield was between 32 and 34 hl/ha, and the alcohol is reported to be 13.8%. 95-97/100

Ripe blackcurrant and cherry aromas with some dried herbs and floral aspects – liquorice, cola, cinnamon, violets, peonies and bramble berries. Intense and concentrated from the start with equally vibrant acidity to match the quite lively, ripe and fresh fruit. Well textured, crushed velvet in the mouth, immediately quite serious and profound. Dark, heady, sexy almost but still relatively compact and tightly wound right now. Firm, fresh, lively but balanced acidity and dark fruit with a liquorice and salty edge. Incredibly compelling, a wine you want to sit with. Still quite high acidity – I think ageing will round this out and add a touch of gloss. A yield of 33hl/ha. Ageing 75% new oak.