Chat with us, powered by LiveChat

Château Pape Clément 2009 Magnum

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

Grand Cru Classé of Graves in 1959

Magnum 1,5L
Sold out
Notify me when available

Free delivery from 300€ in Europe and from 1000 €/$ in USA

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
Cabernet Sauvignon 50%
Merlot 45%
Cabernet Franc 5%
Château Pape Clément

Château Pape Clément

The Château Pape Clément is one of the oldest properties in the Bordeaux vineyard, with seven centuries of history 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 gift for his appointment as archbishop of Bordeaux, a property located in Pessac planted with vines. 

Bertrand de Goth was elected Pope in 1305 and took the name Clement V. He renamed his Domaine Pope Clement. 

Grand Cru Classé in red in the 1953 Graves classification, Domaine has belonged to Bordeaux businessman Bernard Magrez since 1983. With determination and passion, he has led Pape Clément into the sphere of the greatest Bordeaux wines. Respect for the environment, the use of drones to follow the evolution of the vines, made-to-measure vinification, from the vine to the cellar nothing is left to chance to ensure that the potential of this exceptional terroir is expressed.

Le Château Pape Clément is a 63-hectare vineyard planted on an exceptional hilltop of Pyrenean gravel. 

- The red grape varieties are 56% Cabernet Sauvignon, 40% Merlot and 4% Cabernet Franc. The grand vin is aged for 16 to 18 months in French oak barrels, 70% of which are new. Clémentin de Pape Clément is the Second red wine.

 - The white grape varieties are 74% Sauvignon blanc, 22% Sémillon, 3% Sauvignon gris and 1% Muscadelle. The... See more ...

Critics Château Pape Clément 2009 Magnum.

Wine Advocate - Robert Parker
James Suckling
Wine Spectator
Jancis Robinson
Vinous - A. Galloni
La Revue du Vin de France

Description Château Pape Clément 2009 Magnum.

The 2009 vintage is one of the exceptional vintages of the Bordeaux vineyard. After a rainy spring, the flowering of the vines went well thanks to a nice month of May. The summer as well as the months of September and October were very dry, which was beneficial for an excellent maturation of the grapes. The grapes were able to mature to their full potential, concentrating tannins, anthocyanins and aromatic freshness. The harvest was thus carried out serenely.

Blend of the 2009 vintage: 50% Cabernet Sauvignon, 45% Merlot, 5% Cabernet Franc.

The robe is a nice deep dark red color, with beautiful slightly tiled reflections.

The nose is intensely expressive, with notes of black fruits, vanilla wood, peppery spices and graphite. We also perceive a hint of faded rose.

The attack is supple, revealing a full-bodied, fleshy and dense wine, which evolves on a finely built tannic structure. Very rich and concentrated, it shows a balanced power until a long, persistent and tasty finish. A very great Pape Clement that has not finished delighting the taster.

Food and wine pairing:

Château Pape Clément 2009 in magnum would be a perfect accompaniment to a mature rib of beef cooked on vine shoots, a leg of lamb with garlic and rosemary, a roast pigeon with crosnes and trumpets of death, or a beef cheek braised in red wine with onion condiments.

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

For dessert, it will be particularly exquisite with Yann Couvreur's Caribbean dessert, a black forest or praline macaroons.

Ageing potential and tasting:

Château Pape Clément 2009 in magnum can still wait in the cellar for nearly twenty more years. Indeed, 2009 is a great vintage for ageing and the large capacity of the bottle gives the wine a greater aptitude for ageing. Its peak will be reached between 2042 and 2045.

However, it lends itself wonderfully to tasting now. To do this, take care to open the bottle the night before, having placed it in a room at room temperature between 15 and 18°C. If not, open it and decant it ideally 6 to 7 hours before tasting.

The bottles should be kept in the cellar in a dark place, lying down, with an optimal hygrometric degree of 70%.