This was the first vintage for the Vauthier family of Château Ausone off this tiny three-hectare estate. Composed of 80% Merlot, 15% Cabernet Franc and 5% Cabernet Sauvignon aged for 18 months in French oak barrels, 85% new, the 2015 La Clotte displays a medium to deep garnet-purple color and a very spicy nose of cinnamon stick, cloves, star anise and allspice over core of red and black currants, mulberries and black soil plus a waft of violets. Full-bodied and decadently fruited with a firm backbone of very ripe, beautifully velvety tannins, it has a lively backbone providing loads of lift throughout the very long finish. LPB
Pauline Vauthier considers the 2015 La Clotte to be the family’s maiden vintage after finishing the work in the winery after its acquisition in 2014 (there is also an ongoing replanting program). The oak barrel has integrated into the fruit since en primeur, though I would argue that it does not quite possess the sophistication of the Vauthier’s Haut Simard or Moulin St. Georges at the moment. The palate is medium-bodied with supple tannin, a fine thread of acidity, very pure in the mouth with blackberry, raspberry and veins of spice. There is pleasing depth to this La Clotte and impressive precision toward the finish. I have the feeling that La Clotte is going to be an exceptional wine in the future. This is the first step toward reaching those heights.
Very perfumed and beautiful with blackberry and blueberry aromas that follow through to a medium to full body, firm and silk tannins and a chalky and limestone undertone. Peppery edge. Lightly chewy finish.
Made by Alain Vauthier and from a similar terroir to Ausone, yet with a different exposition, the 2015 Château La Clotte is a blend of 80% Merlot, 15% Cabernet Franc, and 5% Cabernet Sauvignon raised in 85% new French oak. Possessing an incredible elegance and purity, with medium to full-bodied richness and notes of cassis and black raspberry fruits, underbrush, damp earth and subtle oak, it has a striking floral component, a great mid-palate, and sweet tannin, all suggesting it’s going to keep for at least 10-15 years.
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