Château Clinet is situated 100 metres south-west of the church in Pomerol, right in the middle of all the renowned growths of this prestigious appellation, and very rightly enjoys one of the oldest reputations in the area.
Last century, the Pomerol vineyards Clinet and Petrus, were both owned by the Arnaud family. Clinet was the first to be awarded the title “Château” by Edouard Feret in 1886. The Audy family acquired this already well known property at the beginning of the century.
Since 1985, Jean-Michel Arcaute, who married the daughter of the owner (before it was sold to a French insurance company in 1991), has run the vineyard. Over the recent years he has developed the potential of the wine, increasing its quality and status with the aid of famed oenologist Michel Rolland, today it ranks among the top Pomerols.
Arcaut has reduced the onetime high percentage of Cabernet sauvignon to just under 15%. In fact in some years wines can be closer to be 90% Merlot. To achieve a high quality, he adopted a policy of late harvesting ( since 1987 the vineyards of Clinet have been harvested two full weeks after Petrus). Also Arcaut discontinued the use of mechanical harvesters and introduced a meticulous sorting program in order to vinify only perfect grapes.
Further in actual regards to the vinification program he incorporated an exceptionally long vatting period, of up to six weeks and a long maturing period in barrels was introduced to avoid filtering and fining.
Second label: Fleur de Clinet.
Area under vines: 9ha.
Av. prod.: 5,000 cases.
Distr. of vines.: 3 parcels.
Soil: Gravel mixed with clay with a subsoil rich in << Crasse de fer >>.
Added yeasts: Yeast added.
Length of maceration: Up to 6 weeks.
Temp. of ferm.: 30°C.
Control of fermentation: Electronic temperature control.
Type of fermentation tank: Stainless steel.
Age of barrels: 30% new.
Time in barrel: 25-28 months.
Fining: No finning since 1987.
Type of bottle: Bordelaise.
Bottled at the chateau: 100%.
Grape varieties: 75% Merlot
15% Cabernet Sauvignon
10% Cab. Franc.
Vines per ha.: 6,000.
Average age: 35 years.
Av. yield per ha.: 45 hl.
Harvesting: Hand picked.
STORAGE: 7-18 years.
SERVICE TEMPERATURE: 17°C.
FOOD / CONSUMPTION: They are a perfect complement to lamb, veal, poultry and delicate game.