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2010 Château Clerc Milon

75cl Volume

RP91-93ParkerWS94Wine Spectator

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Technical sheet

Type Of Wine: red wine
Vintage: 2010 Other vintages
Appellation:Pauillac (Bordeaux, France)
Winery: Château Clerc Milon
Volume: 75cl Other volumes
Grapes: Cabernet Franc, Cabernet Sauvignon, Merlot
Allergens: Contains Sulfites
Alcohol Vol.: 13.5%
The 2010 Château Clerc Milon ($178.25) of Château Clerc Milon: a red wine from Pauillac based on the best merlot, cabernet sauvignon and cabernet franc from 2010 and presents an alcohol content of 13.5%. The 2010 Château Clerc Milon is the ideal red to combine with roast and meat. Drinks&Co users reviewed this red wine with 4 of 5 points and obtained the following scores: robert parker: 91-93 and wine spectator: 94.

Description of 2010 Château Clerc Milon

2010 Château Clerc Milon (Cabernet Franc, Cabernet Sauvignon and Merlot)


  • Color: Dark crimson bright.
  • Nose: There are nuts with a darker twist here, notes of black cherry and black raspberry
  • Palate: The palate is smooth, very creamy in terms of composition, seductive and relaxed and composed.

GRAPES: Cabernet Sauvignon 50%, Merlot 36%, Cabernet Franc 11%, Petit Verdot 2% and 1% Carmenere

ALCOHOL: 14.5%

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How to serve


The Winery

Château Clerc Milon

Château Clerc Milon

Château Clerc Milon, classified a Fifth Growth in 1855, is located an exceptionally favourable situation adjoining Lafite and Mouton, both First Growths.

More about the Winery


RP91-93ParkerWS94Wine Spectator

Reviews of 2010 Château Clerc Milon


4 customer reviews
  • 5
  • 4
  • 3
  • 2
  • 1
Your rating for 2010 Château Clerc Milon:Rate 2010 Château Clerc Milon:

3.5 /5

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I found it exciting

Reviews of other vintages of 2010 Château Clerc Milon20062016


Color red concentrated, dark intensity handsome, has a nose highly refined that opens on aromas lightly toasted mixed with notes floral. In the mouth a strongly united structure of elegant tannins ...
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To drink in good company.
Red Bordeaux tone. Aromas of raisins. The taste reminded me to coffee.
I think the best pairing would be with meat.
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Sarah Carter