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Enclos de la Clarière 2022

Castillon Côtes de Bordeaux AOC
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Enclos de la Clarière 2022
If you love the sumptuous velvety black fruit and oaky complexity of Saint-Emilion’s finest Grands Crus Classés, but not the price tag, try a bottle of Enclos. All Merlot, it’s from a single vineyard right next door, lavishly cask-aged to perfection.
£15.99 per bottle£20.00
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Wine Details

  • Red - Medium to Full Bodied
  • FranceFrance
  • Deep Crimson
  • Merlot
  • 10.5 Units
  • 14% ABV
  • 750 ml
  • Vegetarian
  • 31 December 2032

Flavour Profile

Tasting notes
Velvety with firm tannins, textured black fruit, oak and tobacco
Allergy information
Contains Sulphites
The Story Behind the Bottle
At Château La Clarière they're blessed with 50 different vineyard plots, all ideally situated on the superb limestone plateau from where both Saint-Emilion and Castillon’s finest wines hail. However, the grapes from the Enclos single vineyard, literally five metres from Saint-Emilion’s priciest Grands Crus Classés, have always been kept separate. It’s a vineyard surrounded by hedgerows, shrubs and dotted with trees – its most biodiverse; farmed organically too. All Merlot, carefully fermented on the estate, with regular plunge down and a year’s ageing in part new and part seasoned French oak barrels, it’s a very fine, velvety claret. Open early and preferably decant. It will make a very handsome partner to roast red meats or a cheeseboard.
At Château La Clarière they're blessed with 50 different vineyard plots, all ideally situated on the superb limestone plateau from where both Saint-Emilion and Castillon’s finest wines hail. However, the grapes from the Enclos single vineyard, literally five metres from Saint-Emilion’s priciest Grands Crus Classés, have always been kept separate. It’s a vineyard surrounded by hedgerows, shrubs and dotted with trees – its most biodiverse; farmed organically too. All Merlot, carefully fermented on the estate, with regular plunge down and a year’s ageing in part new and part seasoned French oak barrels, it’s a very fine, velvety claret. Open early and preferably decant. It will make a very handsome partner to roast red meats or a cheeseboard.

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