Château Pape-Clément 2009 Magnum
Grand Cru Classé of Graves in 1959
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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 2009 Magnum.
Description Château Pape-Clément 2009 Magnum.
The 2009 vintage is one of the exceptional vintages of the Bordeaux vineyard. After a rainy spring, the flowering of the vines went well thanks to a nice month of May. The summer as well as the months of September and October were very dry, which was beneficial for an excellent maturation of the grapes. The grapes were able to mature to their full potential, concentrating tannins, anthocyanins and aromatic freshness. The harvest was thus carried out serenely.
Blend of the 2009 vintage: 50% Cabernet Sauvignon, 45% Merlot, 5% Cabernet Franc.
The robe is a nice deep dark red color, with beautiful slightly tiled reflections.
The nose is intensely expressive, with notes of black fruits, vanilla wood, peppery spices and graphite. We also perceive a hint of faded rose.
The attack is supple, revealing a full-bodied, fleshy and dense wine, which evolves on a finely built tannic structure. Very rich and concentrated, it shows a balanced power until a long, persistent and tasty finish. A very great Pape Clement that has not finished delighting the taster.
Food and wine pairing:
Château Pape Clément 2009 in magnum would be a perfect accompaniment to a mature rib of beef cooked on vine shoots, a leg of lamb with garlic and rosemary, a roast pigeon with crosnes and trumpets of death, or a beef cheek braised in red wine with onion condiments.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, it will be particularly exquisite with Yann Couvreur's Caribbean dessert, a black forest or praline macaroons.
Ageing potential and tasting:
Château Pape Clément 2009 in magnum can still wait in the cellar for nearly twenty more years. Indeed, 2009 is a great vintage for ageing and the large capacity of the bottle gives the wine a greater aptitude for ageing. Its peak will be reached between 2042 and 2045.
However, it lends itself wonderfully to tasting now. To do this, take care to open the bottle the night before, having placed it in a room at room temperature between 15 and 18°C. If not, open it and decant it ideally 6 to 7 hours before tasting.
The bottles should be kept in the cellar in a dark place, lying down, with an optimal hygrometric degree of 70%.