Clinet 1993 Sausage ready to be cured and

ready to be cured and smoked

by the great showing of a number of wines from long forgotten vintages

Anticipated maturity: 2009-2019

These vine are still traditionally 'Cane and spur’ hand pruned onto a two wire vertical trellis system

This comes up to about ~300g of meat per pax

Clinet 1993 Sausage ready to be cured andSince 1987, this estate has consistently produced one of the most concentrated and complex wines in Bordeaux. The decision by Jean Michel Arcaute and oenologist Michel Rolland to (1) limit yields, (2) harvest physiologically ripe grapes with an element of sur maturitie, and (3) bottle the wine without fining or filtration has resulted in a bevy of splendid wines where the terroir and varietal composition are fully expressed. A saturated plummy color