Château Pape Clement

Château Pape Clément is a Bordeaux wine estate located in Pessac in the Gironde. It is listed in the 1959 Graves wine classification. The vineyard covers an area of 57 hectares. The Château produces the grand cru classé 'Château Pape Clément' (also available in white), as well as a second wine 'Clémentin de Pape Clément' in both red and white.

The reds are powerful, fresh and elegant, with tannins that are present but remain subtle. The white wines are voluptuous, fresh and have perfect balance.

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The history of Château Pape Clément

  

In the 14th century, Bertrand de Goth became Archbishop of Bordeaux and received the La Mothe vineyard in Pessac. In 1305, he was elected Pope under the name Clement V, thus leaving the estate which became the property of the archdiocese and was renamed "Pape Clément". The estate prospered for centuries, but was confiscated during the French Revolution. In 1858, Jean-Baptiste Clerc bought it back, expanded the vineyard and consolidated the quality of the wines. Paul Montagne saved it from extinction in 1939 and his efforts were rewarded in 1959 when the Château's wines were classified among the Grands Crus Classés de Graves. Finally, in 1985, Bernard Magrez bought the Château and, in collaboration with renowned oenologist Michel Rolland, significant efforts were made to improve the quality of the wines. In 2003, the new barrel cellar became fully operational and in 2007, the vat room was renovated, showcasing its magnificent oak vats.

  

What are the characteristics of Château Pape Clément wines?

  

Château Pape Clément is a vineyard covering an area of 57.2 hectares, of which 50 are for red wine and 7.2 for white. The grape varieties used for blending Château Pape Clément red are Cabernet Sauvignon (56%), Merlot (40%) and Cabernet Franc (4%).

  

Each plot is manually harvested in small crates at the optimal predicted date, and a first selection is made directly in the vineyards. The grapes are then de-stemmed by hand, berry by berry, followed by a second selection on a sorting table, before being pressed. The obtained musts are then transferred by gravity into small oak vats with a capacity of 30 to 70 hectolitres, each vat corresponding to a specific plot. The punching down, which is the mixing of the must with the skins, is entirely done manually. The maceration period varies between 30 and 40 days. After the must is run off into French oak barrels, again by gravity, malolactic fermentation and ageing take place in new barrels for 18 months.

  

The distinctive soil of this estate, known as grave, was formed during the Quaternary era through alluvial deposits from the Garonne. This soil has the particularity of absorbing the sun's heat during the day and releasing it at night, which promotes optimal ripening of the grapes.

  

Another remarkable feature of this vineyard is that it was one of the first in France to adopt the alignment of vines in rows, thus facilitating soil ploughing work.

  

The wines of Château Pape Clément are renowned for their elegance and aromatic complexity. They offer a range of harmonious flavours, from ripe fruits to delicate spices, with woody notes.

  

The best vintages of Château Pape Clément

  

The best vintages for red wine are as follows: Château Pape Clément 1943, 1945, 1961, 1975, 1982, 1986.

  

Two exceptional vintages have received a score of 100/100 from Robert Parker: Château Pape Clément white 2009 and Château Pape Clément red 2010.

  

Food and wine pairings

  

The red wines of Château Pape Clément, which have aromas of red and black fruits as well as a nice acidity, can be paired with dishes such as red meats (beef, venison), chicken, game, mushroom-based dishes, and spicy dishes.

  

The white wines of Château Pape Clément, which have aromas of dried fruits and floral notes, can be paired with dishes such as fish, seafood, rice and vegetable-based dishes, and dishes made with fresh and soft cheeses.

  

Château Pape Clément website

  

https://www.chateau-pape-clement.fr/en

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