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Chateau Clerc Milon, Pauillac, Grand Cru Classe 2006

Chateau Clerc Milon, Pauillac, Grand Cru Classe 2006 Loading...

Clerc Milon 雙公仔

1789 Part of the vast estates of the seigneury of Lafite in the 18th century, Château Clerc Milon was sold as a “national asset” in the Revolution. The Clerc family acquired it then and joined its name to that of the Pauillac hamlet of Milon where it was located.

Winemaker Notes

A lovely, deep garnet colour with a violet tint, Château Clerc Milon 2006 has a rich and complex nose redolent with intense aromas of blackcurrant and wild blackberry.

The initial impression, of the utmost refinement, is followed by alluring roast coffee notes. Warmth and generosity continue on the palate. After a full and substantial attack, its firm and close-knit tannins support the expression of deep, super-ripe fruit flavours which mingle harmoniously with jammy notes.

Supple and long, the succulent finish lingers on liquorice and vanilla.

Critical Acclaim

Wine Spectator
Offers a gorgeous nose of crushed blueberry and cream, with a hint of milk chocolate. Full-bodied, with velvety tannins and a pretty finish. Best after 2014. 15,000 cases made.
Robert Parker's Wine Advocate
From the same stable as Mouton Rothschild and d’Armailhac, Clerc Milon, despite the relatively high percentage of Merlot (44%) combined with 50% Cabernet Sauvignon and the balance Cabernet Franc, is dense, rich, tannic, and backward. Surprisingly muscular for this offering, which often exhibits a more precocious side, it offers up abundant amounts of creme brulee, chocolate, cedar, and black currants. This full-bodied Pauillac displays gorgeous purity and depth as well as moderately high tannins in the finish. Because of its freshness, structure, and density, it is reminiscent of a 1996 Medoc. Anticipated maturity: 2014-2028.
Wine Enthusiast
Rounded, relatively soft wine, but one that shows balance. Sweet fruit plays with black currant acidity, giving density, even if the tannins are lightweight. Clerc-Milon, made by the team that also produces Mouton-Rothschild, has become a delicious Pauillac.