- Château Pape Clément
- Cabernet Sauvignon / Merlot
- 2018 - 2038
- Case size
Goedhuis, April 2010,
Pape Clement is known for producing big, powerful wines that exude lots of ripe fruit and toasty French oak barrels. Though its reputation remains intact, the 2009 feels a bit more restrained and poised offering up the full throttle fruit but with notable balance and power. Finishes long and muscley.
Robert Parker, February 2012,
Although the 2009 Pape Clement may not be as sublime as the 2005 or 2000, but it is very close to those two efforts, and it will be fascinating to compare them (as well as the 2008 and 2010) over the following three decades. A blend of 50% Cabernet Sauvignon, 45% Merlot and 5% Cabernet Franc with a modest 13.5% alcohol, the 2009 reveals considerable structure and tannin along with tell-tale notes of burning embers, scorched earth, graphite, blueberries, blackberries and toasty vanillin, and a full-bodied mouthfeel. This rich, full offering is surprisingly backward. This cuvee should drink well in 5-6 years as one rarely has to wait a decade or more to enjoy Pape Clement. It should age for three decades or more. Drink: 2017 - 2047
Robert Parker, April 2010,
A blend of 50% Cabernet Sauvignon, 45% Merlot, and 5% Cabernet Franc, the 2009 Pape Clement is not as dense or provocative as the 2005, but it is a worthy competitor. Tighter and more muscular than the 2005, the 2009 reveals an opaque purple color along with notes of graphite, blueberries, and blackberries, stunning richness, a full-bodied mouthfeel, and tremendous length and intensity. Some patience will be required, and I do not believe this effort will achieve the near perfection of the 2005, but it is another winner in this extraordinary vintage. Yields were 43 hectoliters per hectare, and the wine finished around 13.5% alcohol.
Decanter, April 2010,
Black red, excellent extraction of beautifully concentrated ripe blackcurrant fruit, great suppleness on attack and a beautiful fragrance, great polish, class and depth. Drink 2017-35.
Jancis Robinson, April 2010,
Pretty dark crimson. Hint of toastiness. Bone dry. Succulent. Real clarity and purity. Everything in the right place - dry but not drying finish. Wonderful balance.
Wine Spectator, April 2010,
There's lovely density and beauty to this young wine, with tobacco, light vanilla, chocolate and ripe fruit. Full and polished, with velvety tannins. Long and reserved, but very, very serious.
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 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.
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.