Tasted at Bordeaux Index's annual 10-Year On tasting in London and then later at the château.The 2006 Château Clinet has a nose that appears to have reached maturity. Red berry fruit, red cherries, a touch of fig jam coming through with aeration. It is not as complex as the top tier vintages from Ronan Laborde and his team, yet there is charm in spades. The palate is medium-bodied with chewy tannin, grippy in the mouth and with an almost crunchy, cracked black pepper finish that is a little more reserved than I was expecting. I would personally open bottles of the 2006 over the next 10-15 years. Tasted March 2016. Drink 2016-2023.
– eRobertParker.com, May 2016

Extremely backward, firm, and virile, this macho wine exhibits full-bodied power, a dense blackberry, smoky nose, huge tannins, but impressive stuffing and depth. This is not for the faint of heart, and also not for those who need immediate drinkability. Anticipated maturity: 2014-2027.
90+ points – Robert Parker (Wine Advocate #181, Feb 2009)

Clinet seems to have come of age over the last several vintages. Another strong effort, the dark ruby/purple-hued 2006 offers sweet aromas of blueberries, plums, black cherries, smoke, and toasty oak. Opulent, medium to full-bodied and rich with a good tannic structure in the finish, this fleshy Pomerol will be accessible in 3-4 years and keep for 15-18+. Drink 2010-2025.
90-92 points – Robert Parker (Wine Advocate #170, April 2007)

Pretty raspberry, mineral and vanilla aromas and flavors, with hints of dried herbs. Full-bodied, with good, silky tannins and a long finish that shows lots of raspberry and cherry fruit. Attractive and balanced for the vintage. Best after 2013.
– JS (WineSpectator.com, March 2009)

Red-ruby. Highly aromatic, inviting nose offers black raspberry, mocha, chocolate, licorice and a minty nuance. Lush, sweet and round, with very good richness and vinosity to the black raspberry, smoke and mocha flavors. The broad, firm finish shows a distinct medicinal reserve, suggesting that this will be better for five years or so in the cellar.
– vinous.com, May 2009