Château Pape Clément, Cru Classé, Pessac Léognan
    Château Pape Clément

    Château Pape Clément, Cru Classé, Pessac Léognan,



    Château Pape Clément, Cru Classé, Pessac Léognan, 2010

    Justerini & Brooks Tasting note
    Château Pape Clément, Cru Classé, Pessac Léognan, 2010
    Jane Anson, Inside Bordeaux
    Inky depths to the colour, barely budging at 11 years old. This is excellent, showing the incredible potential of this site. Everything is delivered slowly and carefully, plenty of tannic grip, very little evolution in the expression, the whole thing inching forward. A ton of liqourice and slate, with the smoke and grilled herb quality that you find so often in Pape Clement, alongside layer upon complex layer of graphite, pencil lead, cassis and marzipan. 100% new oak. Michel Rolland consultant. Harvest September 24 to October 20, slow and steady with a yield of 32hl/h.
    Date Reviewed:
    Drinking Window:
    2021 - 2038
    Neal Martin, Vinous
    The 2010 Pape Clément has a well-defined bouquet with blackberry, hints of liquorice and cedar, very well defined and focused. The palate is medium-bodied with supple tannins, a fine bead of acidity and impressive depth. This is a Pessac with ambition and what it asks in complexity it makes up for in concentration on the finish. I have had better bottles than this particular one. Tasted blind at Farr Vintners 10-Year On Bordeaux horizontal.
    Date Reviewed:
    Drinking Window:
    2024 - 2050


    Grape Variety:
    Allergen Information:
    This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.
    Château Pape Clément

    Château Pape Clément

    Bernard Magrez’s flagship estate is ideally nestled in the suburbs of Bordeaux, close to the Rocade and not far away from Haut Brion and La Mission Haut Brion. The terroir is well respected, however, the Magrez style is sometimes criticised for over extraction. Indeed, the wines do sometimes appear thick when tasted from barrel, but there are many fans, none more influential than the American critic, Robert Parker. Of the 32.5 hectares of vineyards, 30 are planted with red varietals (60% Cabernet Sauvignon and 40% Merlot). The Pape Clement Blanc is produced from 45% Sauvignon Blanc, 45% Semillon and 10% Muscadelle and unusually is fermented and aged in oak. As a result it is quite a distinctive style and has a niche following.

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