Our wines

Discover

Our range

ChĂąteau Clarisse

ChĂąteau Clarisse "Vieilles Vignes", Puisseguin Saint Emilion

Our iconic cuvée, made from our oldest vines, some of them having more than 70y.o. Blend with Cabernet Franc, and since 2019 with CarménÚre, it gives a very velvety and concentrated wine which will pleased the connoisseurs of wines. Paired with meats with strong taste such as game, it also have a great ageing potential.

Merlot - Cabernet Franc - CarménÚre
14 months ( 50% new - 50% one year barrel)
Certified Organic since 2019 - In conversion since 2016
See in our online shop
CHÂTEAU CLARISSE, PUISSEGUIN-SAINT-EMILION

CHÂTEAU CLARISSE, PUISSEGUIN-SAINT-EMILION

Perfect blend between the Merlot, Petit-Verdot and Cabernet Franc, which have made the fame of Saint Emilion wines all aorund the world. A fruity and powerful wine which will pleased all the palates paired with red meats.

Merlot - Cabernet Franc - Petit Verdot
12 months ( 50% new - 50% one year barrel)
In conversion since 2016
See in our online shop
CHÂTEAU CLARISSE, CASTILLON CÔTES DE BORDEAUX

CHÂTEAU CLARISSE, CASTILLON CÔTES DE BORDEAUX

Our only monovarietal wine, 100% Merlot, from a beautiful clay and limestone soil. A fruity, round and soft wine which could be enjoyed young or after few years in the cellar. One of the benchmark of the appelation.

Merlot
12 months (50% new - 50% one year barrel)
Certified organic since 2019 - In conversion since 2016
See in our online shop

Discover

Vintage description

2022
2022
2021
2020
2019
2017
2016
2015
2014
2013
2012
2011
2010

Vintage description 2020

L’automne puis l’hiver ont Ă©tĂ© particuliĂšrement secs (on observait dĂ©jĂ  un dĂ©ficit de 35% en eau), assez doux, le mois de fĂ©vrier a mĂȘme Ă©tĂ© plutĂŽt chaud (2,2 degrĂ©s au-dessus des normales saisonniĂšre). Cette douceur hivernale, responsable d’un dĂ©bourrement prĂ©coce fin mars, a eu cette annĂ©e encore des consĂ©quences dramatiques, provoquĂ©es par le gel de printemps (du 2 au 5 avril). Ce gel fut assez prĂ©coce dans la saison, et les contre-bourgeons se sont dĂ©veloppĂ©s rapidement. MĂȘme si ces bourgeons secondaires sont moins fertiles et que cela signifie souvent une baisse de volume, le cycle vĂ©gĂ©tatif a nĂ©anmoins dĂ©marrĂ© de façon dĂ©calĂ©e, mais favorisĂ© par la belle arriĂšre-saison que nous avons eue finalement. Difficile en effet de ne pas avoir remarquĂ© les Ă©pisodes climatiques rĂ©pĂ©tĂ©s en juin, juillet puis aoĂ»t, avec des tempĂ©ratures trĂšs Ă©levĂ©es, jusqu’à quatre degrĂ©s au-dessus des normales, et plusieurs jours d’affilĂ©e. La vĂ©raison a lieu entre le 8 et le 10 juillet pour les plus prĂ©coces (jeunes vignes Ă  Pomerol, Graves de Pessac), mais plus gĂ©nĂ©ralement fin juillet. Les contrĂŽles de maturitĂ© rĂ©pĂ©tĂ©s dĂ©but aoĂ»t mettent en Ă©vidence une chute rapide (plus de 50%) de l’aciditĂ© totale et surtout de l’acide malique donnant aux vins un caractĂšre Ă©clatant et vif. Pour les rouges, il faut d’abord dire que les vendanges 2022 se sont conduites dans des conditions extrĂȘmement agrĂ©ables, sans stress. On a pris le temps de ramasser Ă  la carte, au grĂ© des dĂ©calages de maturitĂ©, puisque la mĂ©tĂ©o trĂšs clĂ©mente le permettait. DĂ©but septembre, on avait encore parfois d’importants dĂ©calages entre la maturitĂ© technologique (qui Ă©tait lĂ ), polyphĂ©nolique (qu’on a tardĂ© davantage Ă  obtenir) et aromatique). En revanche, l’extractibilitĂ© et la qualitĂ© des tanins n’étaient pas optimales alors que les raisins Ă©taient dĂ©jĂ  riches en sucres et que les valeurs en aciditĂ© totale, acide malique et tartrique indiquaient de bons Ă©quilibres. Il a donc fallu adapter les stratĂ©gies de ramassage aux terroirs et organiser les sĂ©quences de ramassage pour rĂ©colter des raisins parfaits.Dans cette pĂ©riode cruciale, on pistait l’évolution des Ă©quilibres entre l’alcool qui montait et les peaux qui pouvaient encore rester dures. La mĂ©tĂ©o continuait d’ĂȘtre souriante, on n’a pas eu de pluie, pas de pression, rien ne semblait indiquer qu’il fallait ramasser ; cette annĂ©e, on a vraiment dĂ» pousser les vignerons Ă  vendanger ! Cette annĂ©e plus encore, il ne fallait pas aller trop loin en vinification : ne pas trop extraire, se mesurer et se retenir ; Ă  ce titre, on a jouĂ© une course de fond cette annĂ©e, pas un sprint ! Les temps, les tempĂ©ratures de macĂ©ration ont Ă©tĂ© adaptĂ©s en fonction des Ă©ventuels blocages de la plante, de l’ñge des vignes, etc. La dĂ©gustation tout au long des macĂ©rations a Ă©tĂ© capitale pour ajuster au mieux le travail des vins et pour rechercher les meilleurs Ă©quilibres. Il est important de prendre en compte les Ă©quilibres entre l’alcool, le pH, l’aciditĂ© totale et bien sur la richesse en composĂ©s phĂ©noliques pour comprendre que 2022 n’est pas un millĂ©sime caricatural mais de façon surprenante bien Ă©quilibrĂ©. Les rouges sont des vins riches, denses, avec une certaine puissance et une rĂ©elle onctuositĂ©, mais sans lourdeur, comme l’étaient parfois les millĂ©simes solaires d’autrefois. En 2022, on a cherchĂ© Ă  conserver la tenue et l’aciditĂ©, l’aromatique plutĂŽt fraĂźche et Ă©clatante qu’on avait au moment de la rĂ©colte. On est restĂ©s vigilants au moment des vinifications, on n’a pas voulu dĂ©sĂ©quilibrer les vins qui avaient une aciditĂ© naturelle, on a prolongĂ© les macĂ©rations pour trouver le charme, on a construit une trame et une texture de milieu de bouche pour contrebalancer des alcools parfois plus Ă©levĂ©s. 2022 est un grand millĂ©sime de Bordeaux taillĂ© pour la garde, avec un Ă©quilibre bien bordelais que les amoureux des vins de Bordeaux aiment tant !

Vintage description 2019

2019, an unpredictable vintage After a fresh and humid January, temperatures increased in February and March, with unusual dry and warm days. April and May have seen few days arounf 0°C leading to some frost on the plots near the woods. Early June, the increase of temperature allow the vines to blossom followed by a very hot summer, with peaks at 40°C. The big difference in temperatures in September between days and nights (12°C at night, 26°C during the day) has been good for the grapes. Harvest has started mi-september, under a beautiful sky and warm temperatures. Merlots were ripped and tasty. End of September, the cooler and cloudy weather has lead to a decrease of the potential alcohol degrees and allow Cabernets Francs to reach a perfcet maturity. Second part of the harvest has been done early October for the lastest Merlot and finished mid-ocotber with the last Cabernet Franc.

Vinatge Description 2017

The winter 16/17 is historically dry. The first rain being in February. December and January were cold and dry and the humidity in February and March did not allow to compensate the lack of rain. Consequently, soils were very dry and the first strong sun of the Spring allow the vines to evoluate quickly. Blossoms arrived end of March and the growth has been very fast afterwards. Unfortunattelly the frost arrived during the night of April 20 and then April 28.The heat is present during all the month of Mai. Juin is beautiful with very hight temperatures and few big rain, avoiding lack of water in the soils. July will be more complicated with humidity and less sun, which will only come back in the beginning of August, but not for long. The month will be cooler than usual and hight temperatures will only be back at the end of the month. September will be also cloudy, this lack of sun resulting in wine with high acidity.

Vintage descritption 2016

This winter brought serious concerns to all winemakers, their anxiety growing as the first buds in cotton started being noticeable since the beginning of February. Happily, the low temperatures of March and water-soaked soils brought back more energy to vineyards, causing the buds to become stronger. Despite on this little progress, a true coolness of April slowed down the growth of vineyard and we had a small catastrophe between 28Th and 30th of April, with serious frosts settling upon the vineyard, but we were still able to avoid a total loss of future harvest.The level of precipitation in May was truly high, bringing along the pressure of mildiou, that at this time reached a record peak. Several winemakers were worried if their vines would be able to obtain clean flowering. It happened almost like a miracle around 10th of June, the weather became marvelous, a true gift for winemakers, due to its homogeneous character lasting for about four days. What everyone wished for, sun and dry days, finally came true. July was hot and dry with some peaks of temperatures reaching beyond 35*C, but winemakers remain optimistic, as the water reserves are sufficient to make it through this heat. The September`s storms brought to our vineyard a true salvation and allowed it to have a well-deserved rest. Harvesting beginning slowly in the first days of autumn. This is to say, the vintage 2016 offers wines with delightful aromas, strongly identifiable, yet subtle tannins.

Vintage description 2015

The winter turned out to be rather cold, marked by several nocturnal frosts, several grey and damp days from November to February, and long weeks of rains in winter. Needless to say, that water reserves were well reconstituted, but the situation was reversed in March for a dry, but still cold weather, continuously pushing back the blossoming of buds. It happened to be necessary to await until the first days of April to come to finally notice the awakening of the vegetation. . In May, the weather conditions provided rapid and regular growth.The second part of the month, although being a little cooler, brought no rain. During the first 10 days June, reasonable temperatures as well as the absence of any precipitation gave place to a rapid flowering, grouped, without too much sagging of the branches or berries falling off them. A walk in the vines, at that time, would be filled with aromas of vine flower, the crops reassured us showing a very well balanced in quantity, clusters being rather small and full sized. In most cases, there would be little to touch up in terms of leaves thinning. Summer was dry, not a drop of water since the middle of June. From the end of July, it was clear that the vegetation stop would be clean and frank, that the sun would have already burned acidity, equally putting an end to the idea of vegetable aromas in the grapes. This vintage looked solar, any idea of ​​preserving the freshness was extremely welcome, as well as when those in regards of managing the soil work, scratching, reflection on the need to trimming, everything was important. The weight of the berries was important. While searching for maturity, it was just as much important find the concentration in the berries. We were impatiently waiting for the beautiful September and the finish of great vintage.The fruits were ripe, slightly acidic and easy to taste. The drought of July alone could have burned the acids and the plant while the moderation of the month of August provide the ​​freshness and classicism. No hardness, no exoticism, perfect extractability of the skins, making us so grateful to have these terroirs, to have the luxury of being able to conduct smooth vinifications, to reveal wines identity and its contemporary character.

Vintage description 2014

AprĂšs un bel hiver d’une douceur exceptionnelle, ne comptant que quelques jours de gelĂ©e, les premiers rayons de soleil d’avril provoquent un dĂ©bourrement de la vigne rapide et homogĂšne. On compte alors deux bonnes semaines d’avance. AprĂšs la prĂ©sentation morose du millĂ©sime 2013, c’est rassurant. Le climat est orageux, avec des prĂ©cipitations frĂ©quentes, peu intenses, mais rĂ©guliĂšres. Les tempĂ©ratures se rafraĂźchissent dĂšs la deuxiĂšme partie du mois, ce qui a pour effet de mettre un frein considĂ©rable Ă  la vigueur de la pousse. L’avance sur le cycle se restreint. La mĂ©tĂ©o du mois de mai garde un profil orageux et les pluies restent frĂ©quentes. Il n’est pas simple de protĂ©ger le vignoble, de trouver l’opportunitĂ© de rentrer, alors que les traitements sont vite lessivĂ©s. Les sols, oĂč poussent les herbes adventices que l’hiver n’a pas pu dĂ©truire, ont de la difficultĂ© Ă  se ressuyer aprĂšs les pluies frĂ©quentes, surtout les plus argileux. L’activitĂ© photosynthĂ©tique manque un peu d’énergie, le feuillage est un peu terne. L’inquiĂ©tude monte alors Ă  mesure que la floraison approche. On a besoin de chaleur. Sur les secteurs prĂ©coces, on observe les premiĂšres fleurs dans les derniers jours du mois. En aout, ambiance fraĂźche et orageuse, le millĂ©sime appelle encore Ă  la vigilance. Bien des feuillages en feront les frais, se laissant envahir par un « mildiou mosaĂŻque » assez virulent. Bien des sols, qu’il ne faudrait plus toucher, sont trop sales pour tenir jusqu’aux vendanges. L’annĂ©e du vigneron se dessine, s’imprime dans le paysage. Quelques parcelles s’affichent telles des verrues dans une architecture viticole marquĂ©e par le savoir-faire des vignerons. Une image de satisfaction, un vignoble en place malgrĂ© la contrainte. En fin de mois, alors que la vĂ©raison s’achĂšve, les raisins gonflent, gorgĂ©s d’eau. Dans nombre de parcelles, le travail est Ă  refaire, Ă  peaufiner. Il faut couper des grappes, affiner les effeuillages. Le soleil s’installe de maniĂšre franche, la derniĂšre ligne droite sera longue et difficile. Alors qu’on n’y croyait plus, les beaux jours s’enchaĂźnent en Septembre, puis les belles semaines, laissant enfin un sentiment d’éternitĂ©. Le bilan est pourtant lourd, le poids des raisins pulvĂ©rise celui de la moyenne dĂ©cennale. Les analyses de moĂ»t du dĂ©but de mois laissent apparaĂźtre une situation plus mauvaise qu’en 2013. Il va falloir tenir, attendre et compter sur le maintien du beau temps.C’est une maturitĂ© d’automne, elle ne se fera pas par le soleil. Le temps, l’alternance de nuits fraĂźches et de jours ensoleillĂ©s ont un rĂŽle essentiel sur l’attendrissement des peaux. Elles se dilatent, se rĂ©tractent sans cesse. Elles se tannent. Plus que jamais, l’opportunitĂ© de la crĂ©ativitĂ© pour organiser la vendange s’est prĂ©sentĂ©e cette annĂ©e. Nombre de domaines, qui nĂ©cessitent 10 jours pour vendanger, prirent un mois afin de rentrer chaque parcelle sous la maturitĂ© optimum, ou choisie. Les premiers merlots tombĂšrent vers le 20 septembre alors que les derniers cabernets quittĂšrent leur ceps dans les tout derniers jours d’octobre.

Vintage Description 2013

After a mild and humid winter, the arrival of spring, although slow, allows an explosion of vegetation and the vines developp in a regular manner. All the buds explode at the same time, inviting to make the first prognoses: it is a fruity vintage, becoming a true gift after two vintages marked by little productivity. We will cut ceveral grapes, and even too many, according to some the opinions.In May, temperatures remain low throughout the month and slow down the growth.Regular rains and persistent cold do not allow the soil to warm up, especially to clayish part of it. It is in the second half of May that symptoms of cold manifest themselves. The tendancy is not changing in June : the cold remaining throughout the month. It is under these fairly dramatic conditions that flowering begins. Very long on the Merlot variety, a little shorter on the Cabernets, the expulsion of flower caps stretches over two weeks offering a fabulous possibility for botrytis intrusion, as this period is the most sensitive. The summery of this 1st of July is depressing. It is already known that the harvest will be small, and the vine is three weeks behind its vegetative cycle. It is enormous. Luckily, the heat settled permanently and gave back hope to the winemakers. The warm and dry days are all linked throughout the month and give a sense of eternity. We now manage to catch up on the delay. July becomes the warmest month of the past twenty years . The month of August was rather beautiful. The average temperature was not so bad, especially considering the nocturnal freshness. Doubtlessly, the cold nights have slowed down the advances of maturity, but as for its aromatic consistansy, we could not ask for more, as these temperature amplitudes contribute greatly to the complexity of the wine. The beginning o ripening (veraison) starts slowly and stretches in the same way as flowering did earlier over the spring. It will therefore often be necessary to have a tour around the vines in order to check on the homogeneity of the ripening maturity. On average, the grape harvest should have begun around 7th October for the merlots and we could hope for a beautiful late vintage, as those of 2008 or 2011. Well-prepared vines, with broad raisins could perfectly go to its end, to its perfect maturity.

Vintage description 2012

Fresh, wet spring causes a rather late bud break. Until July, rain and humidity in the remain constant. These conditions encourage us to keep the seeds sown in the autumn of 2011. These same conditions allow us to limit the erosion of the soil, to guarantee the lift needed to pass the tools and avoid the excessive vigor. Root work is partcularly beneficial in the spring when their growth is the strongest. Only the very weak parts of the vineyard, which need to be stimulated (eg the top of the plateau), are plowed already in the spring. The frost strikes the Cabernet Francs and the lower parts of the domain close to the wood. The harvest is already promising to be limited in volume in these areas which are already delayed in their cycle. Disbuffing allows to correct the excess of growth and weight, and are done fairly quickly. Lifting requires some extra effort this year as the vine keeps on growing. The summer settles after a somewhat difficult flowering, marked by a significant but reasonable mildiou. Flowering takes about 15 to 20 days. In terms of maturity it is as much heterogenical from one grape to the other. Therefore, we decide to intervene in « green » only when it comes to the presentation of harvest at first, putting an accent on the ventilation (leaf removal and suppression of harvest piles). We will wait until the end of the ripening to remove all the delayed grapes. This is now the only way to obtain a harvest with homogeneous maturity. It will be necessary to pass through the vines over and over again until the end of August to remove all the grapes that will have blossomed late. The terroir of Clarisse is rather cold. Clays retain water and delay maturity of grapes. The rains of mid-September leave us fearing the botrytis, but luckily the work of harvest presentation, soil maintenance and leaf removal do not allow its installation. The skins are thick, the maturity requires time, it is an autumn vintage and must be harvested late.

Vintage descritption 2011

The year of 2011 will remain in the memories as a generally complicated vintage. We needed to have a bit of clay to make it work through the spring but not too much over the autumn. A vintage that rewards those who have had a good soil management for a long time beforehand, growing vines marked by strong and deep roots. The prophylaxis was sometimes more important than the load, which had to be adapted to the cycle and the quality of the foliage. The cellars had to be well equipped with sorting equipment, in the light of the vintage that could offer a lot of dry grains, wilted grains as well as rotten ones. Working with this vintage, the winemaker also had to consider the fragility of his grapes in order to adapt his vinification in regards of extraction.

Vintage description 2010

The deep red hue, the ruby tints, the density and depth of the colour testify to the full maturity of the fruit. The “in-glass” odor confirms a very dark aromatic palette (huckleberry, dewberry, blackberry) that evolves when swirled towards spicy notes (paprika) and jus de viande. The colour and nose reflect this ‘solar’ vintage : the summer heat has provided a fully mature fruit. The wine is black, but fresh. The nose is not dominated by alcohol, and not tainted with tiring kirsch and jam notes, as is sometimes the case with very hot vintages. The spherical-contoured mouth reveals a wide attack, powerful and agreeably fresh. This freshness is expressed in a complex aromatic scale (raspberry, black cherry), combined with the notes stemming from the maturing. The balance comes from a deep acidity that harmonizes the tannic intensity, inherent to these soils, and stretches the wine towards a saline and mineral finish. The mouth is drawn by these more or less deep clayey soils. Merlots, on these soils, draw the skeleton of the wine by giving it breadth and intensity. The shape of the wine is spherical and indicates a good maturity, a powerful but coated tannic structure, and the finish ends on a chalky hint conferred by the limestone. This finish expresses a soil, a typicality specific to the area. With regards to the wood, we look for a particular type of barrique/barrel. We favour fine and tight grains and avoid at all costs long and intense aromatizing toasting. By doing so, we obtain a medium that structures the mouth, the skeleton, but also preserves the integrity of the fruit. Our objectives in the vineyard are therefore to stimulate the mechanisms that allow rots to grow deep in order to try and express through the limestone the freshness and the typicality of the area.

Discover

Tasting comments from the greatest critics

Critiques:
Cuvée:
Year:
Wine Image Here

2022 – Puisseguin Saint Emilion CuvĂ©e Vieilles Vignes – James Suckling – 92

Score 92 - A velvety, balanced and lively red showing cherries, raspberries, forest floor and warm spices. Medium-bodied and delicious expressive on the palate with grainy tannins.
James Suckling
Wine Image Here

2022 – ChĂąteau Clarisse Castillon CĂŽtes de Bordeaux – 94 – James Suckling

Score 94 - A lively, transparent, precise and attractive red with aromas of dark cherries, blueberries, violters and some mild spices as well.
James Suckling
Wine Image Here

2022 – ChĂąteau Clarisse Puisseguin Saint Emilion – James Suckling – 92

Note 92 - This well-balanced, harmonious, bright red presents aromas of black cherry, plum, stone and flowers. Medium-bodied, with fine tannins.
James Suckling
Wine Image Here

2019 – Chñteau Clarisse Castillon Cîtes de Bordeaux – Andreas Larsson – 93

Dense garnet core with a purple hue. Wild berries, chalky notes, violet, fine tobacco and mild oak notes. The palate shows good concentration and density, yet the polish is fine, plenty of powdery tannins, well integrated oak, lush dark fruit flavours and a long vibrant finish. Note: 93
Andreas Larsson
Wine Image Here

2019 – Chñteau Clarisse Puisseguin-Saint-Emilion – Yves Beck – 90

Note: 90
Yves Beck
Wine Image Here

2019 – Chñteau Clarisse Castillon Cîtes de Bordeaux – James Suckling – 90

Cherries, plums, mushrooms, cedar and praline on the nose. Medium-bodied with firm tannins. Fleshy and woody with a chewy finish at this stage. Drink from 2023. Note: 90
James Suckling
Wine Image Here

2019 – Chñteau Clarisse Vieilles Vignes – Andreas Larsson – 93

Inky dark core with a purple hue. Fine toast and smoke with aromas of ripe blackberry, cassis and some meaty notes. Polished and dense palate, modern and glossy with a fine vein of freshly, crushed dark berries, some meaty and spicy notes leading to a long finish. Note: 93
Andreas Larsson
Wine Image Here

2019 – Chñteau Clarisse Vieilles Vignes – Yves Beck – 92

Note: 92
Yves Beck
Wine Image Here

2019 – Chñteau Clarisse Vieilles Vignes – Jancis Robinson – 16.5/20

A little stinky on the nose – drains. Les plush and less glossy fruit than the regular bottling. Drying tannins. But plenty tucked in for the longer term and some rather exciting intensity of dark fruit and minerals at the core. Note: 16.5/20
Jancis Robinson
Wine Image Here

2019 – Chñteau Clarisse Puisseguin-Saint-Emilion – Decanter – 90

Expressive and inviting nose, full of blackcurrants and blueberries. Gorgeous texture, velvety and generous tannins support the palate which brims with bright red cherries, blackberries and strawberries. The fruit is ripe, with a softly sweet jamminess underpinned by balanced acidity keeping the palate fresh and lively. Lovely quality on show here. One to drink now or age.Drinking Window 2022 – 2029 Note: 90
Decanter
Wine Image Here

2019 – Chñteau Clarisse Vieilles Vignes – James Suckling – 92

Blackberries, orange peel and some floral undertones. It’s medium-bodied with medium, round tannins. Fruity finish. Shows character. Better after 2022, but already delicious. Note: 92
James Suckling
Wine Image Here

2019 – Chñteau Clarisse Vieilles Vignes – Decanter – 91

Lovely nose, aromatic and expressive. Really enjoyable texture here, everything feels nicely balanced and packaged with bright black fruit flavours combined with acidity and freshness. Tannins are fine but relatively present in the mouth, giving a softly round structure to the palate. Lovely. Note: 91
Decanter
Wine Image Here

2019 – Chñteau Clarisse Castillon Cîtes de Bordeaux – Yves Beck – 90

Note: 90
Yves Beck
Wine Image Here

2019 – Chñteau Clarisse Vieilles Vignes – Vinous – Neal Martin – 91

The 2019 CuvĂ©e Vieilles Vignes has a refined, generous bouquet of seductive raspberry and blueberry fruit, like the regular cuvĂ©e but with more oomph. The palate is medium-bodied with soft tannins, fleshy and generous, though curiously, it doesn’t quite have hte same vigor as the regular bottling. Still, there is fine persistence here. Note: 91
Wine Image Here

2019 – Chñteau Clarisse Puisseguin-Saint-Emilion – Jancis Robinson – 16.5/20

A little stinky on the nose – drains. Less plush and less glossy fruit than the regular bottling. Drying tannins. But plenty tucked in for the longer term and some rather exciting intensity of dark fruit and minerals at the core. Note: 16.5/20
Jancis Robinson
Wine Image Here

2019 – Chñteau Clarisse Castillon Cîtes de Bordeaux – Decanter – 91

Floral element to the nose, a bit like potpourri – nicely aromatic. This has great freshness, showing bright, juicy strawberry and red cherry, with soft but present tannins that give a little weight and texture. Not a showstopper but energetic, approachable and easy to drink. Pretty, harmonious and with a minty fresh finish. Drinking Window 2022 – 2026 Note: 91
Decanter
Wine Image Here

2019 – Chñteau Clarisse Puisseguin-Saint-Emilion – Vert de Vin – Jonathan Choukroun – 90/91

Le nez offre de la gourmandise. On y retrouve des notes de mĂ»re Ă©crasĂ©e, de fraise Ă©crasĂ©e et plus lĂ©gĂšrement de petits fruits pulpeux associĂ©s Ă  des touches de vanille Bourbon ainsi qu’à une pointe de noisette et Ă  une trĂšs discrĂšte pointe presque bergamote (en fond). La bouche est fruitĂ©e, Ă©quilibrĂ©e et offre de la jutositĂ©, de l’acidulĂ© / une trame acidulĂ©e, une certaine gourmandise, de la tension ainsi qu’une petite droiture. En bouche ce vin exprime des notes de mĂ»re juteuse / pulpeuse, de cassis Ă©clatant et plus lĂ©gĂšrement de framboise Ă©crasĂ©e associĂ©es Ă  des touches de bleuet, de vanille, d’épices douces ainsi qu’à une subtile pointe d’amande toastĂ©e. Bonne longueur. De la sapiditĂ© en fin de bouche / persistance. Note: 90/91
Jonathan Choukroun
Wine Image Here

2018 – ChĂąteau Clarisse Vieille vignes – Guide Hachette 2022 – Vin remarquable 2*

Nous sommes heureux de vous annoncer que notre cuvĂ©e Vieilles Vignes 2018 a Ă©tĂ© rĂ©compensĂ©e de deux Ă©toiles par le Guide Hachette des Vins 2022. Deux Ă©toiles c’est une note qui distingue les vins remarquables pour le guide et nous vous laissons dĂ©couvrir les commentaires du Guide Hachette et de Margot Ducancel, Rouge aux LĂšvres sur Instagram et auteur de la prĂ©face du guide « Le Bordelais selon Margot » « PrĂ©sente Ă  la finale qui rĂ©unit les prĂ©tendants aux coups de cƓur, cette cuvĂ©e Ă©levĂ©e 16 mois en barrique dĂ©voile une tonique expression du fruit, agrĂ©mentĂ©e de lĂ©gĂšres notes mentholĂ©es et boisĂ©es. En bouche, des tanins bien domestiquĂ©s se font complices d’une palette aromatique expressive Ă  l’unisson du bouquet. Un vin harmonieux et complet. » « Ma rĂ©vĂ©lation de l’annĂ©e . On n’est pas Ă  Saint-Emilion, mais pas loin. Ce domaine tout en bio et en biodynamie est travaillĂ© avec talent par Olivia et Didier Le Calvez. »
Guide Hachette 2022
Wine Image Here

2018 – ChĂąteau Clarisse Puisseguin-Saint-Emilion – James Suckling – 91

Chñteau Clarisse – Puisseguin-Saint-Emilion 2018 – 91/100 Blueberry and blackberry with some lavender. Medium to full body, lightly firm tannins and a fresh finish. Good tension for the appellation. Better after 2021 Note: 91
James Suckling
Wine Image Here

2018 – ChĂąteau Clarisse Puisseguin-Saint-Emilion – MĂ©daille d’argent

Nous sommes heureux de vous informer que le ChĂąteau Clarisse Puisseguin Saint Emilion a reçu la MEDAILLE D’ARGENT au Concours International de Lyon. C’est un grand honneur de recevoir cette mĂ©daille
MĂ©daille d’argent
Wine Image Here

2018 – ChĂąteau Clarisse Vieilles Vignes – MĂ©daille d’argent

Nous sommes heureux de vous informer que le ChĂąteau Clarisse Puisseguin Saint Emilion Vieilles Vignes a reçu la MEDAILLE D’ARGENT au Concours International de Lyon. C’est un grand honneur de recevoir cette mĂ©daille.
MĂ©daille d’argent
Wine Image Here

2018 – ChĂąteau Clarisse Vieilles Vignes – Jeb Dunnuck – 90

Coming from a selection of old vines on the upper plateau, the 2018 ChĂąteau Clarisse CuvĂ©e Vieilles Vignes is another outstanding wine from this estate that has perfumed cassis and black raspberry fruits as well as spice, toasty oak, and dried flower-like aromas and flavors. Medium-bodied and nicely balanced, with silky tannins, it’s well worth following over the coming 10-12 years or so. Note: 90
Jeb Dunnuck
Wine Image Here

2018 – ChĂąteau Clarisse Vieilles Vignes – James Suckling – 92

Chñteau Clarisse – Vieilles Vignes 2018 – 92/100 A medium-bodied red with very nice density and layers. Firm, silky tannins and a flavorful finish. Blue fruit and black-tea undertones. Some bark and moss, too, suggesting the old vins. Try after 2021. Note: 92
James Suckling
Wine Image Here

2017 – Chñteau Clarisse – Jancis Robinson – 16/20

A rather flattering nose. Blackberry-jam sweetness offset by menthol-tinged acidity and directed, ambitious structure. Beautifully integrated. Coal-dusted minerality layering dark fruit, dark spice, iron and sous bois. Mushroom-ketchup umami notes in the framework, a subtle touch of lavender counteracting the darker flavours. Emphatic tannins set to carry the wine to long-term. Note: 16/20
Jancis Robinson
Wine Image Here

2017 – ChĂąteau Clarisse Vieilles Vignes – Jancis Robinson – 16.5/20

An intense blackcurrant-and-green-pepper nose – but sweet, like some kind of weird Fat-Duck-style bonbon. Big, ripe cassis fruit on the palate, cocooned in sooty tannins. Dry, firm but reasonably trestrained tannic structure. Sandalwoo and freshly planed pine. Full-bodied but has kept its focus. Was much more melded on day three, with the fruit resolving into the tannins. If you’re going to drink this early, decant. Note: 16.5/20
Jancis Robinson
Wine Image Here

2017 – ChĂąteau Clarisse – James Suckling – 91

Chñteau Clarisse – Puisseguin-Saint-Emilion 2017 – 91/100 A ripe, fruity wine for the vintage with blackberry and blueberry character. Full body, firm and lightly chewy tannins and a flavorful finish. Drinkable now, but better in a year or two. Note: 91
Wine Image Here

2017 – Chñteau Clarisse – Coup de cƓur – RVF Guide des Meilleurs Vins de France 2022 – 91

ChĂąteau Clarisse – 2017 : Le coup de cƓur , 91 « Une annĂ©e de plus a rendu le 2017 plus crĂ©meux : les fruits ont conquis la matiĂšre sobre du dĂ©but. Le bouquet en place s’étoffe d’un fruit plus audacieux. Le volume est plus sphĂ©rique en bouche tout en conservant l’allonge particuliĂšre du cru ». Note: 91
RVF Guide des Meilleurs Vins de France 2022
Wine Image Here

2017 – Chñteau Clarisse Puisseguin-Saint-Emilion Vieilles Vignes – Guide Hachette 2021 – 2*

Notre millĂ©sime 2017 du ChĂąteau Clarisse Puisseguin-Saint-Emilion Vieilles Vignes figure parmi les Guide Hachette des Vins 2021 avec deux Ă©toiles ! Deux Ă©toiles distingue un vin « remarquable ». Ces vins reprĂ©sentent 20% des cuvĂ©es retenues Ă  l’aveugle par les dĂ©gustateurs : le dessus du panier. Ce sont en quelque sorte les vins « mĂ©daillĂ©s d’argent » du Guide Hachette des vins. Commentaire de dĂ©gustation : « Encore marquĂ©e par un long sĂ©jour au contact du bois, cette cuvĂ©e s’exprimer avec vigueur, comme l’annonce le pourpre intense de sa robe. Une riche olfaction (torrĂ©faction, vanille, fruits noirs) prĂ©cĂšde une bouche armĂ©e de tannins solides mais au grain soyeux et de saveurs chocolatĂ©es. Encore austĂšre, la finale laisse augurer une longĂ©vitĂ© de plusieurs annĂ©es »
Guide Hachette 2021
Wine Image Here

2014 – ChĂąteau Clarisse Vieilles Vignes – James Suckling – 91-92

This has a very old vine character with wet earth, shitake mushroom and a dark fruit notes. Full body, velvety tannins and a flavorful finish. Lots of potential here. Note: 91-92
James Suckling
Wine Image Here

2014 – ChĂąteau Clarisse Vieilles Vignes – Jacques Perrin pour Vinifera – 90

Note: 90
Jacques Perrin
Wine Image Here

2014 – ChĂąteau Clarisse Vieilles Vigne – Jancis Robinson – 16/20

Rather fruity and sumptuous. Real attack and lift. Interest and some depth though it’s definitely not more than medium bodied. Note: 16/20
Jancis Robinson
Wine Image Here

2014 – ChĂąteau Clarisse Vieilles Vignes – J. Molesworth: The Wine Spectator – 89-92

Features a sappy edge, with blueberry and plum paste notes studded with anise and fruitcake accents, kept lively with a good bramble detail on the finish. A small property where Stéphane Derenoncourt consults; worth keeping an eye on. Note: 89-92
Wine Spectator
Wine Image Here

2014 – ChĂąteau Clarisse Vieilles Vignes – Steven Spurrer – Decanter – 16.75/20

Very good colour, lovely fragrance on the nose and more length than Clarisse on the palate, quite rich and succulent yet totally balanced, the aroma is so good that the palate just flows afterwards with ripeness, lift and fragrance, a beautifully made wine, very expressive of its vineyard. Note: 16.75/20
Decanter
Wine Image Here

2014 – ChĂąteau Clarisse Vieilles Vignes – Jeff Leve – 89-90

Made from vines that average 65 years of age, produced a wine packed with rich, lush, ripe, sweet fruits, supple, soft, elegant textures and a long, sweet, fruit filled finish. This will drink well on release and can age too. Note: 89-90
Jeff Leve
Wine Image Here

2014 – ChĂąteau Clarisse Vieilles Vignes – Neal Martin for Robert Parker – 89-91

Note: 89-91
Neal Martin

Discover

The aging of our wines

Since the beginning, we have chosen to age our wines in french oak barrels. Each barrel will bring to the wine a particular taste and structure, which will be important letr on during the blending. We are selecting carrrefully the cooper who will work with us. Seguin-Moreau and Taransaud, two internationally famous coppers from Cognac have been selected from the beginning and more recently, Orion, based in Tarn-et-Garonne, their barrel matching perfectly the structure of our wines.

Visit us

More information to organize your visit

Our winery