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.
91+ points – Robert Parker (Wine Advocate #181, Feb 2009)

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.
– JS (Wine Spectator.com, March 2009)

Aromas of currants and dark berries with hints of minerals. Full body with super-integrated tannins and a slightly austere and intense tannin backbone. But it’s pretty and attractive. Drink or hold.
– jamessuckling.com, July 2013

Bright ruby-red. Expressive aromas of currant, tobacco, graphite, herbs, roast coffee and smoky oak. Supple, solid and broad, with a mouthfilling fleshiness leavened by good energy and vinosity. There's a medicinal reserve to the redcurrant and dark chocolate flavors. Finishes broad and long, with substantial dusty tannins and very good length. A more muscular style than Armailhac, also from the team at Mouton-Rothschild, and in need of at least five years of cellaring.
– vinous.com, May 2009

Tasted at Bordeaux Index's annual 10-Year On tasting in London.The 2006 Château Clerc-Milon has a very respectable bouquet: red fruit rather than black, laced with tobacco, woodland and dried herbs aromas, quite Saint Julien-like in style. The palate is medium-bodied with a sweet, succulent opening: blackberry and raspberry fruit laced with salt and a dash of white pepper that leave the mouth tingling on the Merlot-driven finish. Tasted January 2016. Drink 2016-2030.
– eRobertParker.com, May 2016