Chateau Clinet 2008

THE WINE ADVOCATE: "Another resounding success for the vintage, the opaque purple-colored 2008 Clinet (14.4% alcohol) is composed of 85% Merlot, 10% Cabernet Franc and 5% Cabernet Sauvignon. Yields of 38 hectoliters per hectare, while higher than in 2010, were still modest. Another powerful, big, large-scaled effort, the 2008 exhibits an inky/purple color as well as sweet creme de cassis, blackberry, plum, Asian spice, licorice and incense notes. Layered and full-bodied with stunning purity and a 40+ second finish, this beauty needs 3-5 years of bottle age and should keep for 25-30 years."

WEINWISSER: "85 % Merlot, 12 % Cabernet Sauvignon, 3 % Cabernet Franc. Extrem dunkles Granat-Violett. Bezauberndes Kräuterbouquet, rauchige Heidelbeer- und Brombeernoten, schwarze Johannisbeeren, Szechuanpfeffer, dicht und tief, mit einer unerwarteten Konzentration. Im Gaumen intensive dunkle Beerenaromen, feine Tannine, ausgeglichene Adstringenz, im lange nachklingenden Finale Black Currant und Lakritze. Hier reift eine kleine Sensation heran!"

THE WINE CELLAR INSIDER: "Fresh, chewy, savory-styled Pomerol with chocolate, herbs, and peppery spices that ride along with all the layers of ripe, round, dark plums and black cherries and a touch of salt in the chewy finish. This is a bit on the classic side of the style range with the potential to age quite well. Drink from 2023-2042."

DECANTER: "Clinet is always an enjoyable wine to taste, and at 10 years old it is starting to approach its perfect moment, particularly in this relatively early-drinking vintage. You are not going to be disappointed, it has polish, verve, attack and impact. The floral edged, spiced black fruits are not as complex or momentous as Clinet in 2009 or '10, but the liquorice and dark chocolate gives a Pomerol polish, as do those deft tannins."

WINE SPECTATOR: "Ripe, rich and almost flashy, with gorgeous spice, mocha and warm raspberry ganache notes up front, followed by darker fig, currant, graphite and black tea on the long, racy finish. Accessible now, this will be a real winner when it knits together fully."

JANCIS ROBINSON: "Dried currants on the nose. Then lots of acidity. Dry tannins on the end. Bit of a fast fade."

WINE ENTHUSIAST: "Dark-colored wine, with smoky, bitter chocolate flavors: cocoa plus spice and jammy black plums. It's powerful, densely textured, finishing with good acidity."

JAMES SUCKLING: "Smoky and fruity, with dark fruits and spices. Full body, chewy tannins, with an excellent core of fruit underneath it all. This needs time to mellow. Give it at least three or four years."