- Colour Red
- Producer Château Pape Clément
- Region Pessac-Léognan
- Drinking 2022 - 2048
- Case size 12x75cl
- Available Now
2010 - Ch Pape Clément Cru Classé Pessac-Léognan - 12x75cl
- Colour Red
- Producer Château Pape Clément
- Region Pessac-Léognan
- Drinking 2022 - 2048
- Case size 12x75cl
- Available Now
Select pricing type
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Goedhuis, April 2011, Score: 93-96
Followers of Pape Clement will absolutely love the 2010. Rich, toasty and spicy on the nose, it is unexpectedly lifted and fresh on the palate with additional nuances of fresh sweet berries and currants. Its tannins settle in on the finish. This may even convert a few new collectors. Produced from 50% Cabernet and 50% Merlot. RK
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Neal Martin, March 2011, Score: 94-96
Tasted three times, the Pape-Clement '10 is a blend of 50% Cabernet Sauvignon and 50% Merlot, thishas a surprisingly conservative bouquet but with very fine delineation and clarity. Blackberry and a touch of briary. The palate is very well balanced, very fine tannins and superb tension, the acidity lending this great poise and freshness. Good grip on the finish, this is an outstanding Pape-Clement.
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Robert Parker, February 2013, Score: 100
I certainly underrated the 2010 Pape Clement from barrel, rating it only 93-95+. (Thank God I put a “plus” there!) Having tasted it four times in Bordeaux, and rating it perfect three times and 99 the fourth time, this final blend of 51% Merlot, 47.5% Cabernet Sauvignon, and 1.5% Petit Verdot is perfection in a bottle. Tipping the scales at 14.5% natural alcohol, there are 8,000 cases of it. Its sublime elegance, the power, the medium to full-bodied texture, the silky tannins, the subtle notes of smoke, lead pencil shavings, black currants, charcoal, camphor, blueberry and cassis fruit are all remarkable. It is a rich, full-throttle wine, but the elegance and the great terroir of Pape Clement come through in abundance. It is slightly more developed and evolved than the 2005 was at a similar point in its evolution, but it certainly needs another 5-7 years to develop further nuances, which it surely will. This wine will last 30-40+ years. Kudos to proprietor Bernard Magrez, who has built an empire based on high quality more than any other characteristic.
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Robert Parker, May 2011, Score: 93-95+
Bernard Magrez's flagship estate continues to produce consistently beautiful wines and thatincludes his sensational 2010. The fruit was harvested between September 24 and October 20, and the result is an opaque purple-colored blend of equal parts Cabernet Sauvignon and Merlot that achieved 13.5% alcohol naturally. Subtle notions of smoke, graphite, oak, black cherries and blackberries jump from the glass of this impressively perfumed claret. Medium to full-bodied, strikingly elegant and less thick and intense than a structured vintage such as 2005, the 2010 possesses remarkably sweet tannin (sweeter than the 2005) as well as a full-bodied, long finish. It should be drinkable at an early age and keep for 20-25 years. Drink: 2011 - 2036
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James Suckling, April 2011, Score: 96-97
Very chewy, with wonderful blueberry and mineral character. Hints of mint too. Full and super classy. Love the texture of the tannins. Hyper-refined in texture.
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Decanter, April 2011, Score: 18.5
Superb concentration of ripe Cabernet fruit, slightly smoky, potentially very complex, wonderful presence and richness on the palate, ripeness and tannins in complete harmony, very good indeed and a great future. Drink 2015-30.
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Jancis Robinson, April 2011, Score: 16.5
Very dark with even a hint of brown. Direct and leathery on the nose. Then very sweet – almost right-bank sweetness – but then it returns to acidity and fine tannin. A dramatic even if not-that-comfortable wine. Almost too drying on the finish but it works in the end. Slightly tarry finish. Not the most succulent. Drink 2018-2030
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Wine Spectator, April 2011, Score: 93-96
A flashy, modern style, with lots of dark fig, anise and graphite notes, pushed by more black currant sauce and tar. Ample toast runs through the finish, but this has plenty of raw material. -J.M.
Producer
Château Pape Clément
Created in the 13th century by Pope Clément V, Château Pape Clément is one of the oldest estatesin Bordeaux. After he took the Papacy in 1306 and moved to Avignon, he relinquished the châteauto the church. This heritage remains with the château today in the form of a Papal cross on its label - a symbol that is shared by Châteauneuf du Pape producers in the Rhône Valley. Since 1985 with the arrival of Bernard Magrez, much in...Read more
Created in the 13th century by Pope Clément V, Château Pape Clément is one of the oldest estatesin Bordeaux. After he took the Papacy in 1306 and moved to Avignon, he relinquished the châteauto the church. This heritage remains with the château today in the form of a Papal cross on its label - a symbol that is shared by Châteauneuf du Pape producers in the Rhône Valley. Since 1985 with the arrival of Bernard Magrez, much investment has been made to increase the potential at this estate including extensive grape selection, stainless steel fermentation and additional new oak barrels for the château's ageing cellar.Read less
Region
Pessac-Léognan
Stretching from the rather unglamorous southern suburbs of Bordeaux, for 50 km along the left bank of the river Garonne, lies Graves. Named for its gravelly soil, a relic of Ice Age glaciers, this is the birthplace of claret, despatched from the Middle Ages onwards from the nearby quayside to England in vast quantities. It can feel as though Bordeaux is just about red wines, but some sensational white wines are produced in this area from a blend of sauvignon blanc, Semillon and, occasionally, muscadelle grapes, often fermented and aged in barrel. In particular, Domaine de Chevalier is renowned for its superbly complex whites, which continue to develop in bottle over decades. A premium appellation, Pessac-Leognan, was created in 1987 for the most prestigious terroirs within Graves. These are soils with exceptional drainage, made up of gravel terraces built up in layers over many millennia, and consequently thrive in mediocre vintages but are less likely to perform well in hotter years. These wines were appraised and graded in their own classification system in 1953 and updated in 1959, but, like the 1855 classification system, this should be regarded with caution and the wines must absolutely be assessed on their own current merits.
