Situated on the doorstep of Bordeaux, Chateau Pape Clement is one of the oldest wine estates in the region, as the first grape harvest took place in 1252. The name of the Chateau Pape Clement estate refers to Pope Clement V who managed his vineyard with great passion before donating it to the archbishop of Bordeaux. At the time, they were referred to as "the vines of Pape Clement". In 1983, Bernard Magrez, the tireless builder and creator of rare wines, bought the estate. Bernard Magrez, who today owns 4 Grands Crus Classes in Bordeaux, injects all his energy and determination in order to elevate Chateau Pape Clement to the very pinnacle of Bordeaux Grands Crus. In 2009, Chateau Pape Clement was bestowed a 100/100 score from the American critic, Robert Parker.
Enjoying an exceptional terroir in the Pessac-Leognan appellation, the Chateau Pape Clement vineyard covers 46.5 hectares. The vines are 31 years old on average and are planted on Pyrenean clay gravel soils. The vineyard is managed on a micro-plot basis. The Chateau Pape Clément estate is certified High Environmental Value 3.
A mild, wet winter preceded a cool spring marked by heavy rainfall. Although these weather conditions delayed the development of the vines, the flowering period miraculously occurred thanks to a few warm and sunny days. From June 20th onwards, a hot and particularly dry summer set in, leading to significant water stress. The rainfall on September 13th salvaged and, with the help of wide temperature variations, ensured the optimal ripening of the grapes up until the harvest.
The vinification and aging
The grapes are harvested by hand in small crates, with a first sorting in the vineyard. Following manual destemming and a second sorting on a table, the grapes are transferred using a gravity flow method into 30 to 70-hl wooden vats. Pre-fermentation maceration at low temperature. Manual punching of the cap along with the maceration for 30 to 40 days in order to refine the extraction. Direct run-off into French oak barrels by gravity-flow. Malolactic fermentation is carried out in barrels, as is the 18-month aging period.
Cabernet Sauvignon (50%)
Brilliant, this wine showcases a beautiful purple colour.
Expressive, the nose combines fruity (blackcurrant, blackberry, morello cherry) and floral (violet, liquorice) fragrances.
Very elegant, the palate seduces with its fine tannins, its remarkable freshness and its exceptional length, all signs of a vintage with a promising aging potential.
Blended of 60% Merlot, 36% Cabernet Sauvignon, 3% Petit Verdot and 1% Cabernet Franc, the 2016 Pape Clement has a deep garnet-purple color and quite a serious, earthy nose with truffles, tilled soil, underbrush and smoked meats over a cassis, baked plums and redcurrants core plus a touch of lavender. Medium to full-bodied, firm and grainy, the palate is built like a brick house, supporting muscular black fruit and earthy notions and finishing very long and mineral laced.