The origins of the Château Clarke estate date back to the 12th century when the Cistercian monks of the Vertheuil Abbey planted the first vines. Much more recently, the knight Tobie Clarke purchased the land that would permanently bear his name in 1818. Then, after being repeatedly handed down and finally sold, the property was bought in 1973 by the Baron Edmond de Rothschild. It was at this time that the neglected vineyard was re-planned, and then completely recreated between 1974 and 1978, to attain a final wine-producing area of 55 hectares.
Today, the vines are planted on clay-limestone hilltops that enable the Merlot grape to express itself at its best. And ever since the first vintage year at Château Clarke, bottled in 1978, the quality of the wines has never ceased to improve
The ancient buildings have been restored, and the techniques and equipment used in the winemaking process have been brought up to date. Particular attention is paid to the methods of cultivation and wine production, which are subject to the most stringent controls. The handpicked grapes are carefully transported and meticulously sorted in the cellar and then vatted through simple gravity into superb wooden vats. The wine is then placed in new barrels, where it is left to mature between 14 - 18 months.
Thus, the wine from Château Clarke is a true reflection of the land that made it: concentrated and distinguished. It allies power with aromatic complexity, and has great potential for ageing.
Since 1997, Baron Benjamin de Rothschild has followed in the tradition of his father, transmitting his own passion for excellence to his dynamic workforce.
Super powerful and complex nose, with mature fruit, notes of violets and spicy oak. Palate rich with tight tannins. Freshness and persistent flavours of fruit.
Food and Wine:Drink with grilled meat, and French cheese.
Japanese: Meat Teppanyaki
Korean: Beef Bulgogi with lesser sugar and Honey (Beef dish)
Chinese: Stirred Fried Black Pepper beef
Appellation : Listrac-Médoc
Vineyard area : 55 ha
Soil type : Limestone and clay
Plantation density: 7000 vines/ha
Vineyard age : 30 years
Soil management : Natural grass cover
Vineyard pruning : Double Guyot
Harvest : Hand picking, hand selection of the grapes (before and after destemming)
Blend : 70% Merlot, 30% Cabernet Sauvignon
Merlot : from 19th to 24th of September
Cabernet Sauvignon : 26th and 27th of September
Winemaking : The grapes are put into vat via gravity flow followed by cold soaking and fermentation in both oak and stainless steel vats. Moderate extraction adapted to each vat by pumping over and délestage (rack and return). The best press wines have been added, in barrel, since the 2015 vintage.
Ageing : 65% in new barrels, rest in second fill barrels.
Duration : 16 months
Production : 250 000 bottles
Falstaff Magazin 90 Point!
Decanter 16 Point!