Sylviane Garcin-Cathiard took over the property in January 1997 and firmly believes that the doil provides a personality to the wine. Utilizing her experiences at Chateau Haut Bergey, she re-organized the procedures at Clos L'Eglise. The wine is made according to traditional methods and the product is a full bodied, robust and refined wine.
Robert Parker's Wine Advocate (RP): 92
"Chocolate, espresso roast, plum, fig, and black currant aromas are followed by a dense, rich, full-bodied Pomerol displaying superb purity, elegance, and noticeable but ripe tannin. There is not an astringent element to be found in this savory, layered, opulent 2006. It is ideal for drinking over the next 12-15+ years."
Stephen Tanzer (ST): 92
"Full, bright ruby. Superripe aromas of coffee, mocha and fig. Lush, pliant and rich; this has a three-dimensional texture brought alive by floral lift and terrific energy. The exotic flavors of plum, dark raspberry and coffee boast terrific texture and depth. The wine's substantial sweet, plush tannins provide solid underlying spine."
Wine Spectator (WS): 91
"Blackberry, blueberry and flowers on the nose follow through to a medium- to full-bodied palate, with well-integrated tannins. Shows cedar, coffee and berry flavors on the aftertaste. Subtle and refined. Should turn out very well with bottle age. Best after 2013. 2,500 cases made."