91pts Robert Parker's Wine Advocate
A deep, dense purple color is followed by sweet aromas of creme de cassis, smoke, incense, and camphor. Rich, full-bodied, and opulent, with high levels of glycerin, fruit, and body, this stunning wine should drink well in 2-3 years, and last for 15+. Impressive!
Blend: 40% Cabernet Sauvignon, 60% Merlot Aged in new oak barrels (for 50 to 60%) for 12 to 18 months.
Château Clarke should be stored at a constant temperature of about 55 degrees. It should be taken from the cellar a few hours before tasting and decanted about one hour before serving. It is a robust wine and therefore the perfect accompaniment for red meats and certain cheeses such as a Brie fermier.
Chateau Clarke was so named by the Irish family who bought the property in the 17th century. In 1973, it was bought by Baron Edmond de Rothschild, who completely renovated the property. The vineyard, which is in full production, is situated in the Listrac appellation with its very special type of “terroir” of undulating hills and soils of clay-limestone and pebbles.
The buildings on the property have been restored to their original aspect, with the exception of the Chateau itself, demolished in the 1950s and never rebuilt. Some new buildings have been constructed for the purposes of vinification, bottling and packaging, allowing bottles to be stored in the best conditions of temperature and security.
Although the equipment here is modern, the wine is vinified in keeping with the traditions of great Médoc wines and is aged in oak barrels. The wine is aged over a period of 12 to 16 months in new oak barrels, and the careful attention it receives is aimed at helping it mature and preparing it for bottling.
Chateau Clarke has a great aging potential. After a few years of cellar ageing it will reveal all the typical characteristics of its “terroir” and a most delicate aromatic harmony.