Fantastic depth of fruit to this young wine with crushed-berry, tile and stone character. Full-bodied with superb structure. Polished yet intense tannins. Powerful finish. Best ever? - jamessuckling.com, April 2019

The 2018 Clos l'Eglise from this talented team is also beautiful, with ripe, sexy notes of blackberries, plums, graphite, smoked earth, and chocolate. Possessing the beautiful fruit of the vintage, medium to full-body, a great mid-palate, and building tannins, and a great finish, this deep, flawlessly balanced, complete Pomerol should be snatched up by savvy readers. - jebdunnuck.com, May 2019

The 2018 Clos l'Eglise is a final blend composed of 80% Merlot and 20% Cabernet Franc; the Merlot was harvested September 19-20, and the Cabernet Franc was harvested on October 10. Deep garnet-purple colored, it explodes on the nose with bold, expressive plum preserves, blueberry compote, mincemeat pie and sandalwood with nuances of lilacs, woodsmoke, Indian spices and dusty soil. Full-bodied, rich, velvety and decadently fruited in the mouth, it offers layer upon layer of voluptuous fruit, finishing long and spicy.

The 2018 Clos L'Eglise is a powerful, brooding wine with a huge core of super-ripe, dense fruit and equally imposing tannins. In 2018, heat and mildew impacted yields and resulted in a big, rich wine. Dark cherry, graphite, plum, mineral, spice and licorice add to an impression of brooding power. It will be interesting to see what élevage does here. Today, Clos L'Eglise is a real powerhouse. The blend is 80% Merlot and 20% Cabernet Franc.
- April 2019

The 2018 Clos l’Eglise has a different fruit profile to the Barde-Haut tasted alongside, as one might expect comparing Pomerol against Saint-Émilion. Here one finds more red fruit, raspberry and wild strawberry intermingling with blackberry and cassis fruit. The new oak (80%) is nicely integrated here. The palate is medium-bodied with grainy tannins. There is plenty of rondeur in this Pomerol, black truffle filtering through the blackberry fruit with a dash of cracked black pepper and clove towards the finish. This has always the hallmarks of classic Pomerol and it might drink earlier than the Barde-Haut.