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Château Pape Clément 2016

Bordeaux - Pessac-Léognan - Grand Cru Classé de Graves - Château Pape Clément

Grand Cru Classé of Graves in 1959

Bottle 0.75L
In stock

USA & Europe: Free delivery from 1000$/€. Our prices are all tax and duties included, there are no additional fees.

Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Merlot 50%
Cabernet Sauvignon 50%
Château Pape Clément

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 2016.

Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Antonio Galloni

Description Château Pape Clément 2016.

The 2016 vintage, with its many climatic hazards, is a great vintage in Bordeaux. The weather in June was very favorable to a homogeneous flowering and then to a good beginning of vine growth. The dry and sunny summer, the slightly cooler nights of August and finally, the beautiful months of September and October allowed the berries to obtain an excellent maturity: Very beautiful color, aromatic potential, richness in sugars and tannins.

Blend of the 2016 vintage: 50% Cabernet Sauvignon, 50% Merlot.

The robe is a beautiful deep purple color, tinged with purple reflections.

The nose reveals a beautiful freshness, with expressive notes of black fruits, blackcurrant and cherry, violet, coffee and Zan.

In the mouth, it shows an almost irreproachable density and finesse. The tannins are silky, it offers greedy notes of red berries and spices, and it blooms with freshness on a long and persistent finish. Definitely a great vintage from Pape Clement.

Food and wine pairing:

Château Pape Clément 2016 will pair with leg of lamb with Provencal herbs, Thai beef curry, roasted wild boar shoulder, beef tenderloin with morel sauce, or red-legged partridge salmis.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, enjoy it with a famous chocolate mi-cuit, a chocolate-pistachio entremet or Pierre Hermé's Carrément chocolat.

Cellaring potential and tasting:

Château Pape Clément 2016 can wait in the cellar for several more years thanks to its great ageing potential. Its peak will be reached between 2030 and 2035.

However, it lends itself wonderfully to tasting now. To do so, take care to open and decant the bottle ideally 4 to 5 hours before tasting and at a room temperature between 15 and 18°C.

The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.