70% Merlot
30% Cabernet Franc

91 The Wine Cellar Insider / 89 Falstaff
89 CellarTracker / 86 Wine Enthusiast

The 2006 vintage for Bordeaux encountered various struggles but some good wines were made. A chilly winter saw plenty of rain, however, spring brought cheerier conditions and a hot, dry summer ensued until August delivered a downer as temperatures cooled and rains return.
the wine more freshness and lift. Young vintages can be decanted for 1 hour. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Clos du Clocher is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Clos du Clocher is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.