1993 Château Clinet

Since 1987, this estate has consistently produced one of the most concentrated and complex wines in Bordeaux. The decision by Jean-Michel Arcaute and oenologist Michel Rolland to (1) limit yields, (2) harvest physiologically ripe grapes with an element of sur-maturitie, and (3) bottle the wine without fining or filtration has resulted in a bevy of splendid wines where the terroir and varietal composition are fully expressed. A saturated plummy color is followed by a wine with considerable fat, lushness, and power. One of the most concentrated 1993s, this wine is reminiscent of the gorgeous 1987 Clinet. The 1993 offers copious amounts of jammy cassis/cherry aromas and flavors intermixed with earth, truffles, and tobacco. Smoke and licorice also make an appearance in the wine's flavor profile. This is a delicious, complex, medium to full-bodied, surprisingly top-notch effort in a so-so vintage. Anticipated maturity: now-2012.

Since 1987, this estate has consistently produced one of the most concentrated and complex wines in Bordeaux. The decision by Jean-Michel Arcaute and oenologist Michel Rolland to (1) limit yields, (2) harvest physiologically ripe grapes with an element of sur-maturitie, and (3) bottle the wine without fining or filtration has resulted in a bevy of splendid wines where the terroir and varietal composition are fully expressed. A saturated plummy color is followed by a wine with considerable fat, lushness, and power. One of the most concentrated 1993s, this wine is reminiscent of the gorgeous 1987 Clinet. The 1993 offers copious amounts of jammy cassis/cherry aromas and flavors intermixed with earth, truffles, and tobacco. Smoke and licorice also make an appearance in the wine's flavor profile. This is a delicious, complex, medium to full-bodied, surprisingly top-notch effort in a so-so vintage. Anticipated maturity: now-2012. Feb 1997, www.robertparker.com

The 1993 Clinet is much better than the 1991 or 1992. Quite intense on the nose, it offers blackberry, bilberry and incense aromas on the nose, with just a touch of cooked meat developing in the glass. The palate is a bit dry and conservative, but it suffers less dryness and there is adequate fruit on the black olive compote-tinged finish. This is not bad at all. Taken from the Pomerol book authored by Neal Martin.