- Château le Pape
- Cabernet Sauvignon/ Merlot/Cab Franc/Syrah
- 2025 - 2035
- Case size
- Available Now
Neal Martin, May 2021,
The 2020 Le Pape was picked September 9–15. It is initially tight on the nose and only opens about an hour after opening (I spent the time chatting to Véronique Sanders via Zoom) to offer blackberry and wild hedgerow intermixed with light incense and pressed iris scents, all very well defined. The palate is medium-bodied with sappy black fruit, beautifully balanced and very harmonious. There is a tincture of white pepper sprinkled over the finish that veers toward more red fruit in its final few bars. Excellent. Drink 2026 - 2046
Wine Advocate, May 2021,
A blend of 80% Merlot and 20% Cabernet Sauvignon, the Merlot for the 2020 Le Pape was harvested from the 9th, 11th and 15th of September, and the Cabernet Sauvignon was harvested on the 25th of September. Deep garnet-purple colored, it wafts sensuously from the glass with beautiful floral notes of lilacs and lavender, giving way to a core of kirsch, fresh blackberries and black cherries, plus hints of menthol and pencil lead. The medium-bodied palate is soft, refreshing and delicately flavored, delivering a compelling mineral-laced finish. Drink 2023-2035
Antonio Galloni, June 2021,
The 2020 Le Pape is an absolute beauty. Bright and vibrant in the glass, the 2020 sizzles with tension. Freshly cut flowers, mint, sweet red cherry and blood orange are all finely cut. There is an energy to Le Pape that I don't remember seeing in the past. This is a stellar showing from Le Pape. Drink 2025 - 2035
Wine Cellar Insider, May 2021,
Fresh red berries and savory herbs create the aromatic profile. Elegant, medium-bodied, fresh, pure, clean, soft and unadorned, the wine leaves you with the essence of ripe, cherries and refined textures on the palate and in the finish. The wine was produced from a blend of 80% Merlot and 20% Cabernet Sauvignon.
Jancis Robinson, April 2021,
Ripe, round and juicy with plenty of berry fruit to the fore. Perhaps a little more density than previous years. Fine-grained tannins provide the structure for medium-term ageing. (JL)
Jeb Dunnuck, May 2021,
Ample blackcurrants, leafy tobacco, and damp earth as well as a hint of truffle emerge from the 2020 Château Le Pape. This puppy is medium to full-bodied, with a ripe, rounded texture, ripe tannins, and just impeccable overall balance. A beautiful wine, it will be drinkable in its youth yet also have 15 years of prime drinking and, I suspect, a gradual decline after that.
Matthew Jukes, May 2021,
This is a crunchy, tense Le Pape and it is built for the medium term so please don’t open a bottle before at least seven or eight years of age. The fruit is deep and a touch closed right now and there are fine-grained tannins here, too, but they are balanced and I like the fact that there are brief flashes of mulberry and plum notes in among the darker fruit tones. This is a lovely wine and it will open gradually over the next decade.
Château le Pape
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.