Le Clos du Beau Père

Pomerol Red Bordeaux Blend

8.77 ratings
8.81 pro ratings
Pomerol, Libournais, Bordeaux, France
Red Bordeaux Blend
Chili & Hot Spicy, Potato, White Rice, Mushrooms, Pasta, Pork, Salami & Prosciutto, Pungent Cheese, Lamb, Tomato-Based, Onion, Shallot, Garlic, Beef, Hard Cheese, Venison
Top Notes For
Dan R

Shows it’s thunevin-ousness - sweet sappy fruit, generous oak, warm finish, ripe and heady. For fans of the style

Shows it’s thunevin-ousness - sweet sappy fruit, generous oak, warm finish, ripe and heady. For fans of the style

May 10th, 2019
Per-Olof Ekstrand

Quite pronounced tannins, but still smooth. Given I had the 2012, the price point is a bit high for the taste. That said with Turkey is was very plesant.

Quite pronounced tannins, but still smooth. Given I had the 2012, the price point is a bit high for the taste. That said with Turkey is was very plesant.

Oct 13th, 2024
Thomas Faith

Fantastic nose and wonderful and balanced high notes and fruit finish which goes on longer and longer as it matures in the glass.
Still lacks some power in the fruit, with which I would give a higher score. Nonetheless, Thuenvin has definitely arrived in Pomerol.

Fantastic nose and wonderful and balanced high notes and fruit finish which goes on longer and longer as it matures in the glass.
Still lacks some power in the fruit, with which I would give a higher score. Nonetheless, Thuenvin has definitely arrived in Pomerol.

Apr 24th, 2019
Penelope Faith

Smooth milky wine with a black currant nose, very enjoyable wine

Smooth milky wine with a black currant nose, very enjoyable wine

Apr 24th, 2019
Blair Campomizzi

Nice plum, blackberry flavors with hints of anise and subtle vanilla.

Nice plum, blackberry flavors with hints of anise and subtle vanilla.

Jan 5th, 2019
Aaron Means

Aaron had this 7 years ago

Aaron had this 7 years ago

Mar 22nd, 2018
Bertrand BG

Bertrand had this 2 years ago

Bertrand had this 2 years ago

Oct 2nd, 2022
Jon
8.4

Jon had this 8 years ago

Jon had this 8 years ago

May 17th, 2017