91 Robert Parker - Robert Parker's Wine Advocate

"Made in a very forward style, the 2004 Clos l'Eglise offers sweet mocha-infused black raspberry and chocolate cherry-like fruit in its intense aromatics. In the mouth, it is pure silk, medium-bodied, and beautifully concentrated with no hard edges. Filled with sensual fruit, glycerin, and body, this is a delicious, food and consumer-friendly, complex Pomerol that should drink beautifully for 12-14 years." -91 points Robert Parker

"Shows intense blackberry, with other dark fruits and just a hint of coffee. Full-bodied, with lovely fruit, chewy tannins and a long, fruity, caressing finish. Best after 2010. 1,575 cases made." -91 Points Wine Spectator

"Ruby-red. Deep aromas and flavors of roasted black raspberry and chocolate. Rich, chewy and deep; this really spreads out to saturate the entire palate. Finishes with compelling sweetness and breadth, with substantial horizontal tannins. This boasts an almost exotic ripeness in the context of the vintage." -91 points- Stephen Tanzer- International Wine Cellar

WINE:
"The vineyard is 6 hectares and the soils are clay and gravel, that is rich in iron deposits. The average age of the vines is 35 years old."

"The wine is made according to traditional methods. It is for this reason that Sylviane Garcin-Cathiard chose wooden vats for Clos L'Eglise. Each batch is treated separately in a thermostat-regulated vat of 60 hl. Manual pigeage has been re-introduced; the pulp and mass of skins, known as chapeau, floats to the top during fermentation and is punched down manually several times a day. The wine is left in fermenting vats for a long time, and malolactic fermentation is carried out in 100% new barrels. Ageing lasts between 16 to 18 months depending on the vintage." -Winery

This also scored 89 points in the Wine Enthusiast.