ProducerPomerol
Château Clos du Clocher
シャトー・クロ・デュ・クロシェ
A century of elegance from the Pomerol plateau.
Château Clos du Clocher is a prestigious estate on Bordeaux's Pomerol plateau. Founded in 1924, it features a 4.6-hectare vineyard rich in rare blue clay, similar to Pétrus. Planted with Merlot and old-vine Cabernet Franc, the estate produces deep, velvety wines. Under Jean-Baptiste Bourotte and consultant Michel Rolland, it achieved organic certification in 2024.
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Who Is This For?
Perfect for collectors and connoisseurs seeking the legendary depth of Pomerol's blue clay terroir at a more accessible price than its famous neighbors. It is also ideal for those who appreciate finely structured, age-worthy Right Bank Bordeaux.
Frequently Asked Questions
- What is the terroir of Château Clos du Clocher?
- The estate is situated on the Pomerol plateau, featuring a unique terroir of iron-rich blue clay and deep gravel, which provides natural water regulation and imparts exceptional depth and velvety tannins to the wine.
- What are the main grape varieties used in Clos du Clocher?
- The vineyard is planted with approximately 70% Merlot, which brings rich dark fruit flavors, and 30% old-vine Cabernet Franc, which adds complexity, freshness, and subtle spice to the blend.
- Is Château Clos du Clocher certified organic?
- Yes, the estate has practiced sustainable viticulture for years, completely eliminating chemical pesticides, and officially achieved organic certification starting with the 2024 vintage.
- Who is the current owner and winemaker of the estate?
- The estate is owned by the Bourotte-Audy family and managed by Jean-Baptiste Bourotte, with technical direction from Mathieu Bonté and world-renowned consultant oenologist Michel Rolland.
- What food pairings are recommended for this wine, particularly in Japanese cuisine?
- It pairs beautifully with rich meat dishes, and in Japanese cuisine, it harmonizes exceptionally well with sukiyaki, duck Jibuni, or yakitori with sweet soy glaze, as the wine's umami and soft tannins complement savory dashi and soy sauce flavors.