In the heart of Pomerol, one of Bordeaux's most renowned wine-growing areas, lies Château Clos l'Eglise. Its vineyards extend over sandy and gravelly soils, resting on an iron-rich clay substrate. This combination, combined with the region's temperate climate, ensures that the fruit ripens perfectly every year. This red comes from a blend typical for the region, with Merlot accounting for 80% and Cabernet Franc for the remainder. The former brings softness, roundness and aromas of ripe dark fruit. The Cabernet Franc, on the other hand, provides elegance, structure and a lingering spicy note. The grapes are harvested by hand at the right degree of ripeness and then carefully vinified. Fermentation takes place in stainless steel vats, where indigenous yeasts transform the sugars into alcohol. Maturation takes place in French oak barrels for 18-24 months. In the glass, Clos l'Eglise offers an intoxicating bouquet. Smoky sensations, ripe plums, orange peel and herbaceous notes blend with delicate hints of white pepper and sweet spices. In the mouth it reveals a medium body, with fine and elegant tannins. The finish is long and persistent. Clos l'Eglise pairs well with red meat and pork dishes. or game. Its structure and complexity also make it ideal with mature cheeses or first courses with meat sauces. A perfect combination of wine and food that enhances the qualities of both, providing an unforgettable gastronomic experience.