Chateau Pape Clement 2017 Pessac-Leognan Grand Cru Classe

Château Pape-Clément 2017

Bordeaux - Pessac-Léognan - Cru Classé de Graves - Château Pape Clément

Grand Cru Classé of Graves in 1959

$87.95 $87.95 Tax excl.
Bottle 0.75L
In stock ( 3 )

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Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
Grape varieties
Cabernet Sauvignon 55%
Merlot 45%
Château Pape Clément

Château Pape Clément

The Château Pape Clément is one of the oldest properties in the Bordeaux vineyard, seven centuries old and born of the passion of a pope. It was at the end of the 13th century that Bertrand de Goth received from his brother Bréaud de Goth, as a present for his nomination as archbishop of Bordeaux, a property located in Pessac planted with vines. Bertrand de Goth was elected Pope in 1305 and took the name of Clement V. He will thus rename his Domaine Pope Clement.

Grand Cru Classé in red in the Graves classification in 1953, Domaine has belonged since 1983 to the Bordeaux businessman Bernard Magrez. With determination and passion, he has led Pape Clément into the sphere of the greatest wines of Bordeaux. Respect for the environment, the use of drones to follow the evolution of the vineyard, tailor-made vinification, from the vineyard to the cellar nothing is left to chance so that the potential of this exceptional terroir is expressed.

The Château Pape Clément is based on a 63-hectare vineyard implanted on an exceptional Pyrenean gravel hillock.

- The red grape varieties are 56% Cabernet Sauvignon, 40% Merlot and 4% Cabernet Franc. The aging of the great wine lasts from 16 to 18 months in French oak barrels, 70% of which are new. The Clémentin de Pape Clément is the Second red wine.

- The grape variety in white is 74% Sauvignon blanc, 22% Sémillon, 3% Sauvignon gris and 1% Muscadelle. The great white wine is aged for 12 to 14 months in French oak barrels, 70% of which are new. Pape Clement's Clementin is the Second white wine.

The Château Pape Clément produces wines that combine richness, freshness and modernity. Wines that are in tune with the times, with elegant, fine and fruity reds, and generous and intense whites, among the best in the Pessac-Léognan appellation.

Critics Château Pape-Clément 2017.

Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Antonio Galloni

Description Château Pape-Clément 2017.

The 2017 vintage will have started under beautiful conditions at the beginning of the year allowing an early budding of the vine. The season will be marked by a hot and dry summer, which will allow the vine to continue its good development. Thanks to adequate months of September and October, the berries will obtain a very good maturity.

Blend of the 2017 vintage: 55% Cabernet Sauvignon, 45% Merlot

The robe is a magnificent dark red color with purple highlights.

The nose expresses sublime notes of jammy black fruits, blueberry and blackcurrant, followed by more roasted aromas of vanilla wood, licorice and truffle.

The attack is particularly elegant, revealing a supple and voluminous texture carried by finely built tannins. It asserts the finest expression of its terroir, with flavors of red berries, spices and Zan that bring freshness and density. The finish is long, precise and persistent, signing a great Pessac-Léognan.

Food and wine pairing:

Château Pape Clément 2017 would be a wonderful accompaniment to saddle of lamb with herbs, pepper-crusted beef, venison pie, stuffed turkey, as well as all types of small game such as jugged hare or rabbit with mushrooms.

For a match with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.

Finish it off with a chocolate dessert, in particular Pierre Hermé's Carrément chocolat, a praline entremet or a Paris-Brest style layer cake.

Cellaring potential and tasting:

Château Pape Clément 2017 is a great nectar that has a beautiful potential for aging, it will reach its peak between 2029 and 2032.

However, it can be enjoyed now if properly prepared. To do so, take care to open and decant the bottle 3 to 4 hours before tasting, in the serving room at room temperature.

The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70%.