Learn everything about Chateau Pape Clement Graves, Pessac Leognan, with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Pape Clement History, Overview
Chateau Pape Clement has a long and interesting history in Bordeaux wine production. As you might have guessed, the chateau is named after the properties’ most famous owner, who was a Pope! In 1305 the Cardinal’s elected Bertrand de Goth the Pope. He was renamed Clement V, which is where the Bordeaux property took its historic name.
The Pope, Clement V, was widely known for his interest in wine. Due to his strong interest in wine, Clement V received a Pessac Leognan estate as a gift. The gift included the vineyard de la Mothe. Clement V developed an interest in the production of Bordeaux wine. He enjoyed working in the vineyards. Pope Clement V was known for managing the chateau, using the most sophisticated techniques of his day.
In 1309 the Pope moved the papal court to Avignon to break with Rome and its influence. Avignon of course is where Chateauneuf du Pape is located, which allowed the pope to continue his interest in wine and vineyards. When he moved to Avignon, Clement V relinquished his Bordeaux vineyards. He gave it to the Archbishop of Bordeaux. When the Pope left, the chateau was renamed in honor of the Pope Clement V, which is where Chateau Pape Clement takes its name.
From that time on, every Archbishop followed the vineyard techniques and teaching of Clement V. When the 18th century drew to a close, the Archbishop of Bordeaux lost the estate.
Chateau Pape Clement The Modern Age
Jumping ahead to the next chapter, which marks the modern age of the estate, Chateau Pape Clement was sold in 1939 to Paul Montagne. With time, Montagne’s heirs renovated the estate and brought the property back to the previous level of high quality Chateau Pape Clement was known for. However, it was not easy in those days because of mother nature. Due to a massive hail storm during the 1950’s, which destroyed the vast majority of their vines, Paul Montagne was forced to replant most of his vineyard before passing the estate on to his children.
His descendants included Leo Montagne and later Bernard Magrez. Bernard Magrez, the current owner is in charge of managing Chateau Pape Clement, as well as a myriad of wineries throughout Bordeaux and in numerous wine producing countries all over the world. Magrez brought in Michel Rolland as their consultant in 1993. Under the direction of Bernard Magrez, the wines of Pape Clement have never been better. Much of this is due to lower yields, picking much riper fruit, a severe selection and the increased use of new French oak barrels for aging. However, the lavish use of oak is a problem for some tasters, especially when the wines are young.
Chateau Pape Clement Vineyards, Terroir, Grapes, Winemaking
The Pessac Leognan 32.5 hectare vineyard of Chateau Pape Clement is planted for the production of both red wine and white Bordeaux wine. For the red wine, 30 hectares are planted to 60% Cabernet Sauvignon and 40% Merlot. The terroir is a complex blend of gravel, clay, small rocks sand soils. Below that you have clay, sandstone and limestone. You can divide the vineyard into 2 main sections, with about 20 hectares planted adjacent and in front of the chateau. They also have vines placed in parcels across the main road. You find the Merlot placed in the soils with more clay here, and the Cabernet Sauvignon in the gravel as you would expect. On average, the vines are 30 years of age. The vine density ranges from 7,700 vines per hectare to 9,000 vines per hectare.
Their closest neighbor is Haut Brion. It’s interesting to note that even though Pape Clement is closer to the city of Bordeaux, which might make you think they have a warmer micro-climate, that is not the case as the grapes here are usually harvested from several days to a week after Haut Brion. While there are several chateaux today that use horses in their vineyards to help plow, that is not what takes place here. Instead they use two Gascon Oxen. The first pair of ox used at the estate were brothers named, Blanc and Marcel.
2.5 hectares of vines are used for the production white wine at Chateau Pape Clement. Those vines are planted to 45% Sauvignon Blanc, 45% Semillon, 5% Sauvignon Gris and 5% Muscadelle. The vines are planted at an average vine density of 7,700 vines per hectare. The white wine grapes are on average, 34 years old. The terroir for the white wine grapes consist of gravel, clay and sand with limestone in the soil. While white Bordeaux wine has always been produced at Chateau Pape Clement, production has more than doubled since Bernard Magrez began managing Pape Clement. In fact, it’s interesting to note that prior to Bernard Magrez, Pape Clement Blanc was not sold, it was only for private use by the owners.
Starting with the 2013 vintage, Chateau Pape Clement began enlisting the help of drones in the vineyard. Known as the Vitirover, the drone is powered by solar energy. The Vitirover drone uses GPS technology to maneuver all over the vineyards looking at specific parcels and vines. The vineyard managers can fly the drone using an app on their smart phone! Although the information received takes a very sophisticated piece of software to understand the data.
The Vitirover drones fly over the vines taking continuous images, using infra-red technology. The pictures capture the photo synthesis that is taking place in the vines. This allows the vineyard managers to know on a very precise level, what is taking in the place in the vines before the growing season, during the season and just before harvest. Prior to picking, the images from the drones help guide the workers as to the maximum level of ripeness in the fruit to pick on a parcel by parcel, as well as a vine by vine basis.
To produce the red wine of Chateau Pape Clement, the fruit is whole berry fermented. The grapes are manually destemmed. Vinification takes place in large, temperature controlled wood vats that range in size, corresponding to the size of the parcels. The large, oak tanks vary in size from 50 hectoliters to 150 hectoliters. There is a manual punching down of the cap. The red wine is run off directly into 100% new, French oak barrels via gravity flow, without any pumping over. Malolactic fermentation takes place in barrel. The red wine of Pape Clement is aged in 100% new, French oak barrels for an average of 18 to 20 months before bottling.
For the production of the white Bordeaux wine at Chateau Pape Clement Blanc, the grapes are whole cluster fermented without being destemmed in 100% new, French oak barrels. There is no malolactic fermentation. The white wine is aged in 100% new French oak for an average of 12 months while being aged on its lees before bottling.
The best vintages of Chateau Pape Clement are: 2016, 2015, 2012, 2010, 2009, 2008, 2005, 2001, 2000, 1998, 1996, 1990 and 1961. However, it is important to keep in mind that the best vintages for the red wine of Pape Clement are not always the same as they are for their white wine. For example, 2013, 2011 and 2007 are sublime for Pape Clement Blanc, but they are quite difficult years for their red wine.
There is a second wine, Le Clementin du Pape Clement for the red and white wines. Le Clementin du Pape Clement made its debut in 1986. The estate also produces an entry level third wine, Le Prelat du Chateau Pape Clement. On average, the production for the red wine of Chateau Pape Clement is 7,500 cases per vintage. For the white wine, it is closer to 375 cases per vintage. Starting with the 2010 vintage, Chateau Pape Clement began taking anti counterfeiting measures using the Spottag system, which adds an invisible ink to the labels.
When to Drink Chateau Pape Clement, Anticipated Maturity, Decanting Time
Chateau Pape Clement needs time before it begins to show its true character. Pape Clement needs at least 10-15 years of aging in good vintages until it is ready to be enjoyed. Young vintages can be decanted for 2-4 hours, or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Pape Clement offers its best drinking and should reach peak maturity between 15-50 years of age after the vintage.
Serving Chateau Pape Clement with Wine, Food, Pairing Tips
Chateau Pape Clement is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Pape Clement is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Pape Clement is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Chateau Pape Clement Blanc, the white wine of Pape Clement is best served with a myriad of different seafood dishes, shellfish, crab, lobster, sushi, sashimi, chicken, pork and veal, as well as Asian cuisine.
The wines of Chateau Pape Clement are modern in style, with rich, lush textures and intense concentration of ripe fruit. However, the wines can be too oaky in some vintages. That being said, the wines being made under Bernard Magrez are dramatically better than the wines made before he took over Chateau Pape Clement.
Chateau Pape Clement is one of the first major Bordeaux estates to embrace wine tourism as a business. Open 7 days a week, depending on the needs of the guest, they are willing to customize a special a program, depending on the needs of the guest. Or, visitors can simply request a tour, tasting and visit to their wine bar and gift shop.
Château Pape Clément Wine Tasting Notes
39 Vintages 274652 Views Sort Vintage - Rating
Very dark ruby in color, the smoky blackberries, cigar box and licorice aromatics are singing. There is a lot of freshness to the fruit, and the lower alcohol levels make the wine feel lighter and refreshing on the palate, especially in the silky finish. This vintage shows elegance, complexity and restraint. The wine was produced from a blend of 50% Merlot and 50% Cabernet Sauvignon, reaching 13.5% alcohol. The wine is being aged in 60% new, French oak barrels. The harvest took place from September 13 to October 19.
Apr 29, 2017points - Tasted 2789 Views
Lemon custard, grapefruit, vanilla and green apples create the bouquet. Full bodied, sweet and fleshy, this should drink well young. The wine was produced from a blend of 55% Sauvignon Blanc 45% Semillon. No Sauvignon Gris was used in the blend this year. The wine is aging is taking place in a combination of foudre, concrete egg vats and new, French, oak barrels for 16 months.
Apr 29, 2017points - Tasted 900 Views
Fresh citrus squeezed over rocks with a bit of honeysuckle gives you the right idea of the luscious, crisp, sweet, concentrated white Bordeaux wine.
Jul 11, 2017points - Tasted 1348 Views
Vanilla, candied citrus peel, honey, floral, lemon and crushed rocks on the nose. Full-bodied, rich and lush with ample freshness and a green apple, spicy lemon, vanilla, and candied grapefruit finish that is both fresh and refreshing. The wine, which reached 14.82% alcohol, was produced from a blend of 50% Sauvignon Blanc, 40% Semillon, and 10% Sauvignon. Gris. Aging will take place in a unique combination of foudre, concrete egg vats and new, French, oak barrels.
Apr 23, 2016points - Tasted 1485 Views
Dark, deep and intense, there is ample, smoky, chocolate covered, black cherries, plum and espresso in the nose to keep you busy, Full bodied and fat on the palate, the finish keeps on going with all its fruit. .
Jul 12, 2017points - Tasted 4705 Views
Deep, dark hues lead you to a chocolate covered, black cherry, smoke, caramel and coffee bean set of aromas. Fat and rich with power, density and lush textures on the palate, this wine was produced from a blend of 56% Merlot, 40% Cabernet Sauvignon and 4% Petit Verdot. Reaching 14.2% alcohol with a pH of 3.85, the picking took place from September 25 to October 15. The grand Vin represents 60% of the harvest. 94 - 96 Pts
Apr 23, 2016points - Tasted 6603 Views
Cigar box, tobacco, smoke, licorice and blackberry aromatics open up the full bodied, fleshy wine. The fruit is fresh, ripe and rich, the tannins are refined and the texture is quite silky. A decade of time is warranted before pulling a cork here.
Nov 14, 2017points - Tasted 394 Views
Rich, round and smoky, with a lush, blackberry, blackberry, coffee, licorice, dark chocolate and earthy profile. Length and volume create the luscious textured, fruit and espresso bean filled finish.
Feb 7, 2017points - Tasted 3940 Views
Deep ruby in color, the wine opens with floral, mineral, cherry, caramel and coffee bean scents. It is soft, fresh, round juicy on the palate, ending with sweet, blackberry, vanilla and black currants in the finish. Produced by blending 57.5% Merlot, 37.5% Cabernet Sauvignon and 5% Petit Verdot, the wine reached 13.7% alcohol with a pH of 3.7 92-93 Pts
Apr 24, 2015points - Tasted 2897 Views
A strong vanilla note is the first thing you notice, before looking for the yellow, citrus fruits, white peach and stone. Round, forward and easy to drink, this should improve with age.
Jul 11, 2017points - Tasted 1280 Views
There is a richness to the floral, spice, honeysuckle, lemon curd, grapefruit and vanilla filled wine. There is ample freshness to keep everything on high, as you expect.
Feb 7, 2017points - Tasted 1575 Views
Sweet, with an overlay of vanilla, honey, floral, lemon chiffon pie, grapefruit and green apple in the nose. Full bodied, rich and even with all that going on, the wine manages to retain its fresh appeal. The wine was produced from a blend of 50% Sauvignon Blanc, 40% Semillon, and 10% Sauvignon Gris. 93 Pts
Apr 24, 2015points - Tasted 1319 Views
The freshness is apparent, which works well with all the just squeezed, grapefruit, lemon grass, orange and stone notes. The finish is all about the crisp, refreshing citrus with just a touch of honey.
Nov 14, 2017points - Tasted 192 Views
With a lot of fatness to the character, due to the blend of 44% Sauvignon Blanc, 16% Sauvignon Gris, 37% Semillon and 3% Muscadelle, (Which is a lot of Sauvignon Gris), the wine opens with a floral, vanilla, orange rind and sweet, lemon curd aromatic display. The wine definitely has length and volume.
Feb 1, 2016points - Tasted 1408 Views
Vanilla, lemon, stone and pomelo scents are quickly followed by a plush layer of citrus rind and orange marmalade with ample lift in the finish. 92-94 Pts
Apr 21, 2014points - Tasted 1549 Views
A lighter, fresher style of Pape Clement which should make fans of the estate that feel vintages like 2009 and 2010 were over the top, right at home. With smoke, licorice, espresso and black cherry aromas poking through, the wine is round, polished, fruity and forward.
Feb 3, 2016points - Tasted 2238 Views
With a smoke-filled nose of earthy black cherry, coffee bean and fennel, the dark-colored (for the vintage) wine is soft, polished and sweet, but just a bit short in the fresh black raspberry finish. From a blend of 55% Cabernet Sauvignon, 40% Merlot, and 5% Cabernet Franc, the wine reached 13.5% alcohol and is aging in 70% new, French oak. Fans of pre Bernard Magrez Pape Clement should be all over this lower alcohol, less concentrated style of wine. 90-93 Pts
Apr 21, 2014points - Tasted 1829 Views
Blending 55% Sauvignon Blanc, 30% Semillon and 15% Sauvignon Gris and perhaps a dash of Muscadelle worked perfectly. That is if you like the idea of sweet honeydew, grapefruit, orange and lemon zest, lift and vibrancy in your wine. I know I do and I really liked it!
Mar 11, 2015points - Tasted 2531 Views
Earth, truffle, tobacco and smoke work perfectly with the lush, sweet, ripe blackberries and espresso character that this soft, plush wine serves up in spades. There is good freshness and character to the fruit from start to finish. The wine was produced from a blend of 51% Cabernet Sauvignon, 46% Merlot, 2% Petit Verdot and 1% Cabernet Franc.
Mar 11, 2015points - Tasted 5197 Views
Inky in color; black and blue fruits, licorice, smoke and oak create the aromatics. On the palate, the wine is fresh, fleshy, rich and bold, with a concentrated finish packed with ripe dark berries and licorice. For tasters that found more heralded vintages over the top, this is a wine they should look into. 92-94 Pts
Apr 25, 2013points - Tasted 4516 Views
Blending 40% Sauvignon, 35% Semillon, 16% Sauvignon Gris and 9% Muscadelle produced a wine with a vanilla, floral, lemon, lime and grapefruit personality. Rich, but not over the top, the fresh, crisp, citrus and grapefruit finish filled out nicely.
Feb 10, 2014points - Tasted 2617 Views
Lemon, lime, grapefruit and vanilla notes give way to a sweet, concentrated, plump and fresh citrus oil finish. 93-95 Pts
Apr 25, 2012points - Tasted 1941 Views
Tight, needs effort to bring up the earthy, smoke filled perfume, with its coffee bean and blackberry notes. Soft, and polished, there is a dryness in the finish that stops the wine from scoring higher.
Feb 19, 2014points - Tasted 2803 Views
This wine blends equal portions Cabernet Sauvignon and Merlot and was aged in 100% new oak. Coffee, licorice, blackberry and tobacco smoke make up the perfume. This medium-bodied wine has some dryness in the finish and ends with black cherry, spice and raspberry. 90-92 Pts
Apr 25, 2012points - Tasted 3524 Views
Fat, deep, intense and packed with licorice, smoke, fresh ground coffee beans, black cherries, fennel, blue fruits, earth and plums. Thick, rich, full bodied, lush textured and packed with layers of rich, dark berries, chocolate and oak, this blend of 62% Cabernet Sauvignon, 37% Merlot and 1% Cabernet Franc produced a strong vintage for Pape Clement.
Feb 15, 2013points - Tasted 5451 Views
Pape Clement - Black in color, smoke, truffle, burning wood, jammy blackberry, earth and hot stone aromas are found with ease. This concentrated, powerful wine is filled with sweet, ripe, boysenberry, cassis and licorice. Polished, supple and opulent in texture, the wine ends with a long pure fresh, blackberry liqueur sensation. Some tasters will appreciate that this is toned down from the full throttle 2005. 94-97
Apr 21, 2011points - Tasted 5803 Views
Sweet, rich, fat, juicy and packed with fresh, ripe, citrus, grapefruit, vanilla bean, stone and candied lemon peel, the wine is concentrated, vibrant and lively and a lot of pep and energy.
May 17, 2014points - Tasted 4003 Views
Forward, open, medium bodied and easy to drink, with its soft, cherry, tobacco, earthy, espresso filled core.
Nov 18, 2016points - Tasted 2383 Views
As the oak further integrates and the earthy, smoky complexities of Pessac continues its progress, this is clearly improving in the bottle. The opulent, sensuous mouth feel and velvety finish tops everything off nicely.
Jul 6, 2017points - Tasted 3526 Views
Continuing to flesh out, the oak has faded quite a bit from bottling. Deep in color, with a smoke filled, silky, soft, polished, sensuous personality, the fruit is ripe, dense, pure, clean and opulent. The wine feels great on your palate. I look forward to seeing how this develops.
Feb 3, 2014points - Tasted 7083 Views
The famous property continues to dial back their wine making, Where some recent vintages could be described as a bit much, this is a strong, balanced effort. With smoke, licorice, coffee bean, blackberry and chocolate aromas, Rich, dense and packed with layers of juicy, ripe fruit, this sexy wine produced from a blend of 50% Cabernet Sauvignon, 45% Merlot, 3% Petit Verdot and 2% Cabernet Franc ends with a long, deep, lush, finish.
Jan 30, 2012points - Tasted 8091 Views
Big, rich, powerful, bold and lush, the ripe, slightly honeyed lemons, vanilla bean and stone elements are in full force. Still young, this should have a long life.
Nov 26, 2015points - Tasted 2907 Views
Fresh, forward and fun to drink, there is the right amount of minerality, ripe citrus, flowers, vanilla, honey and butterscotch to get your focus. On the palate, the wine is concentrated, soft, polished and bright with a lot of sweetness and acidity in the finish.
Nov 24, 2014points - Tasted 2158 Views
Blending 40% Sauvignon Blanc, 35% Semillon, 16% Sauvignon Gris and 9% Muscadelle, the nose pops with honeydew, flowers, honey, candied lemon rind and sweet tropical fruit. The perfect amount of fruit, sugar and acidity allow for dense layers of ripe fruit coupled with ample lift to keep it fresh. This is not heavy or close to being over the top, it's a beautiful, complex, harmonious expression of White Bordeaux wine from Pessac Leognan. You can drink this now for its young, vibrant fruit or age for 10-20 years. Either way, it's delicious.
Nov 10, 2012points - Tasted 3679 Views
From a blend of 40% Sauvignon Blanc, 35% Semillon, 16% Sauvignon Gris and 9% Muscadelle, this unctuous, powerful, mineral driven wine offers floral, grapefruit, apple, honey, citrus rind, lemon and pineapple notes in the perfume. The copious layers of concentrated ripe fruit combine with the right amount of acidity keeping the rich wine feeling fresh.
May 7, 2012points - Tasted 3662 Views
Medium bodied, round, forward, easy to drink wine with a cherry, espresso, smoke, licorice and vanilla character for current drinking. The wine was made from a blend of 50% Merlot and 50% Cabernet Sauvignon.
Sep 25, 2016points - Tasted 2604 Views
Pape Clement expresses smoke, tar, tobacco, cassis, cherry pipe tobacco and espresso in the perfume. Full bodied and richly textured, this round, concentrated wine ends with blackberry, cassis and bitter chocolate.
Jan 28, 2011points - Tasted 6364 Views
Smoke, herbs, tobacco and cassis on the nose. Medium bodied, soft, light in fruit, but lots of charm, this is fully mature and requires drinking over the next 3-7 years.
Mar 23, 2017points - Tasted 1354 Views
A powerful nose filled with vanilla bean, lemon, white nectarine, citrus oil, floral and lime scents. Full bodied and rich, with an intensity of flavor, this oily, white Bordeaux wine fills your mouth with flavor and freshness.
Oct 7, 2011points - Tasted 3275 Views
Smoke, herbs, tobacco and cassis on the nose. Medium bodied, soft, light in fruit, but lots of charm, this is fully mature and requires drinking over the next 4-6 years.
Jun 25, 2017points - Tasted 1945 Views
Showing the beginning of secondary aromatics with its forest floor, truffle, smoke, earth and dark red fruits, the wine is fleshy, rich, concentrated and still youthful. Give it a few more years to soften, allowing the wood to better integrate, as it still shows wood tones on the palate, and this should be markedly better.
May 25, 2016points - Tasted 2994 Views
With a smoke, earth. blackberry jam and cigar box perfume, round tannins, full body and a concentrated, tannic, jammy black cherry finish, the wine requires another 5 years to soften, allowing the oak to integrate and to display more secondary characteristics.
Feb 5, 2012points - Tasted 4286 Views
The wines kicks off with smoke filled aromatics. It's plush mouth feel ends with a ripe, tannic filled, blackberry blast. This is a big style of Pape Clement. The winemaker says 06 reminds him of a more tannic version of the 04.
Jun 28, 2009points - Tasted 6149 Views
Perfectly balancing all the sweet, ripe, pure, fresh, citrus, pomelo accented fruits with refreshing acidity, vanilla and a honeysuckle twist that brings more nuance to the wine. Developing nicely, drink this now or in a decade or two.
May 25, 2016points - Tasted 1895 Views
Full bodied, lusciously textured, opulent, ripe, sweet, black fruits are all over the place. Still youthful, as the oak continues to better integrate, this is growing on me. Give it until at least 2020 and this should be rockin'!
Jan 1, 2017points - Tasted 6401 Views
Secondary aromas of smoke, tobacco, wet earth, dark red fruits and lead pencil are already showing. Full bodied, concentrated and rich, the wine is silky, lush and the oak has mostly integrated into the wine, leaving you with sweet, velvety, ripe dark red fruits on the palate.
Jun 28, 2015points - Tasted 4417 Views
Still deep in color, this blend of 55% Merlot and 45% Cabernet Sauvignon provides complex aromas of smoke, truffle, licorice, black and blue fruit, earth, tobacco leaf, espresso bean and forest smells. Massive and intense, the wine flows over your palate with the weight of motor oil. As rich as it is, the fruit is incredibly polished, pure, refined and in balance. I’d hold off on popping a bottle until 2015-2020.
May 7, 2012points - Tasted 8609 Views
Incredible richness, density and levels of liquefied fruit oooze across your palate. Not heavy or ponderous, it remains balanced and elegant. The is the finest Pape Clement ever produced.
Jan 20, 2008points - Tasted 5764 Views
This continues developing nicely. The complex nose kicks off with fresh citrus, peach, honeysuckle and vanilla notes that bring you to a fresh, lemony blast of fruit that is kept fresh, due to its ample levels of acidity. This is drinking well now and has room for improvement.
Jun 28, 2015points - Tasted 1803 Views
Rich and concentrated, the ripe dark berries, soft tannins and round textures make this easy to drink.
Jan 4, 2015points - Tasted 2370 Views
With a perfume of smoke, tobacco, coffee, blackberries and jam, this supple textured, ripe, round wine offers a lot of voluptuous, spicy black cherries,cassis, tobacco and earthy tones. Give it a few more years and this delicious Pessac Leognan wine will add more complexity and roundness.
Aug 29, 2011points - Tasted 6838 Views
Smoke, fresh roasted Espresso beans, blackberry jam, chocolate, tobacco and forest aromas led off the wine. On the palate, the wine had plush textures and ample black and blue fruits, finishing with silky, chocolate covered cherries and coffee sensations. Well-made and fun to taste. But something was missing that would not allow me to buy the wine. Close, but no cigar.
Feb 21, 2013points - Tasted 4213 Views
Drinking surprisingly well at 10 years of age, the wine opens with licorice, smoke, blackberry and black cherry jam, tobacco and earth with a hint of espresso bean. The wine is soft, round and plush, finishing with a sweet, black cherry and cocoa sensation.
Dec 10, 2012points - Tasted 2651 Views
Smoke, licorice, coffee bean, cocoa and ripe black cherry notes pop, the moment the cork leaves the bottle. Silky, soft and lush on the palate, the only drawback is the oak on the rich, finish, which is a little drying.
Feb 18, 2013points - Tasted 3993 Views
Smoke, cherry pipe tobacco, licorice, vanilla, truffle and crème de cassis scents play well with the soft, sensuous textures and an inviting, fresh, cassis and spicy blackberry finish, While not mature, this is offering a lot of pleasure today.
May 7, 2012points - Tasted 4640 Views
This delicious, complex and close to mature wine blended smoke, spice, tobacco and currants in the perfume. Full bodied and with the texture of silk, this rich wine ends with a long supple, ripe, fruit filled finish.
Jun 25, 2009points - Tasted 4740 Views
Still young, the smoky, sweet and tart cherry, espresso and earthy aromatics open up with ease, especially after 90 minutes in the decanter. Full bodied and with ample concentration, the oak is still present on the palate, which takes away from the fruit at 17 years of age. Give it another half a decade to see if this all comes together. The wine was produced from a blend of 50% Cabernet Sauvignon and 50% Merlot.
Jan 2, 2017points - Tasted 3062 Views
Deep ruby, with some lightening to the color, but it's fairly dark for 16 years of age. On the nose, oak, smoke, eucalyptus, blackberry, plum, tobacco and a hint of truffle, that is trying to poke through, but just cannot get there. Very concentrated, fresh, young, rich and loaded with ripe, juicy, blackberries and a hint of dark chocolate in the soft, opulent, textural finish. This is still quite young, lush and vibrant. I'd wait 4-5 years before popping another bottle.The wine was decanted about 90 minutes when I wrote this note. I upgraded the score with 2.5 hours of air, which added a really silky feel to the wine. It will be interesting to see how this progresses tonight. If the oak fades into the wine, and that could take a while, this will deserve a much higher score as there is a lot of obvious quality in this wine.
Oct 12, 2015points - Tasted 4365 Views
This has not budged in a year. Still young, the nose offers incense, smoke, blackberry, boysenberry and earthy scents. The wine is soft. The tannins are refined. But the fruit is subdued and primary. There is a lot of upside potential if you are patient. 5-10 years is needed before it matures.
Mar 3, 2014points - Tasted 3468 Views
Intense aromas of smoke, tar, cigar ash, blackberry, boysenberry and cocoa. This seems to have become more structured over the past years. It's not quite as flamboyant. Concentrated, full bodied and rich, a hours in the decanted added a lot to the wine and helped it soften and flesh out. I'd give it 3-5 years before popping a bottle.
Mar 10, 2013points - Tasted 5912 Views
Deep in color, with tobacco, smoke, earth, caramel, cassis, espresso bean and blackberry aromatics. The wine is full bodied, concentrated, rich, ripe and round, the tannins are soft and the lush finish is packed with cassis, tobacco and cherry sensations. This is starting to drink well, although another year or two will add more softness and complexity to the wine.
Sep 21, 2012points - Tasted 5223 Views
With scents of earth, tobacco, cassis, cocoa, ripe blackberries, espresso bean, spice and jam, this blend of 50% Merlot and 50% Cabernet Sauvignon is rich, round and concentrated. Opulently textured, and still young, this deep, plush wine ends with ripe black cherries, cassis, spice, bitter chocolate and smoky flavors.
Aug 17, 2011points - Tasted 6815 Views
Jammy black fruit, anise, tobacco and black cherry tones greet your nose. This is big, fat, ripe, intense and filled with layers of rich, round black fruits.
Aug 5, 2010points - Tasted 8893 Views
The first vintage of Pape Clement with the stamp of Bernard Magrez is probably drinking at close to its peak today, with a tobacco, cherry, earth, smoke and truffle nose. The wine starts soft on the palate, but there is a dusty, rough note in the finish that is a little harsh. Still, the spicy, dark fruits and cocoa in the end are quite nice. There is probably no real hurry to drink this wine, but I am not sure it needs more age.
Feb 18, 2014points - Tasted 3651 Views
Fully mature, with a smoky, thyme, earth, lit cigar, leafy forest and cassis filled nose. There is a slight sense of rusticity on the medium bodied, palate that alternates between fresh cassis and cranberry fruits in the finish. I'd probably opt for drinking this sooner than later.
Dec 21, 2015points - Tasted 3177 Views
Like many wines from the 1995 vintage, the tannins remain hard, and the wine has taken on a firm, strict character. The secondary, smoke, espresso, tobacco and dark cherry nose is fine, but on the tough palate, the wine is not much fun to drink.
Nov 16, 2017points - Tasted 266 Views
Smoke, tobacco and smoked dark, red fruits sums this up nicely. Tasting and smelling like a cigar, burning cedar wood, smoked meats, earth dark, red fruits also made an appearance. The texture has started taking on the patina of age, but be forewarned, the cigar and smoke elements carry through from the nose and the palate. So, you have to like that character. The table was mixed on the wine. But I liked it. Fully mature, popped and poured, decanting was not needed here.
May 1, 2017points - Tasted 2202 Views
Spice, bbq, smoke, pepper, black cherry, hot bricks and dry leaves make up the . Medium/full bodied, with a soft textured, jammy black raspberry and kirsch filled finish, this Bordeaux wine is fully mature and is drinking perfectly today. But I would not hold it hoping it will get better, this Pessac Leognan needs to be enjoyed over the next 5-10 years.
Nov 6, 2011points - Tasted 5495 Views
Fully mature and ready to rock. This elegant wine offers a lot of pleasure with its tobacco scented, black fruit profile. Silky and elegant. This is the prefect time to catch this wine
Feb 10, 2008points - Tasted 5953 Views
A light ruby color greets your eyes. Notes of tobacco, smoke, cassis, blackberries & herbs says hello to your mouth. And your palate is met by a ripe, spicy, blackberry pie washed down with a dose of cassis. Very full bodied, rich, silky entry with good concentration of ripe fruit.
Jul 10, 2005points - Tasted 2914 Views
This has morphed into a very fine, fully mature Bordeaux. The wine features earthy, black fruit and smoke aromas and offers a good palate presence.
Dec 22, 2005points - Tasted 3877 Views
1975 Pape Clement is filled with smoke, cedar, cassis, peppery and earthy aromas. This fully mature, lean, austere wine ends with dark fruit and coca powder sensations. Drink up.
Sep 14, 2010points - Tasted 3033 Views
Smoke, truffle, earth, tobacco, tar, cedar and cassis notes make up the mature aromatics. Four square in texture, the wine finishes with short, earthy, spice and cherry tones.
Aug 21, 2010points - Tasted 1779 Views
Smoke, burning campfire embers, tobacco, earth and cherry notes create the nose. The wine is fully mature, with that beautiful patina of aged silky cassis in the medium bodied finish.
Feb 3, 2015points - Tasted 2830 Views
1961 Pape Clement offers smoke, cigar box, truffle, spicy black cherry, forest floor and tar scents. This medium/full bodied, fully mature, Pessac Leognan wine finishes with a smoky, tobacco and dark cherry sensation.
Oct 7, 2011points - Tasted 2247 Views
Pipe tobacco, smoke, ash, cigar box, cedar, cassis, cherry, earth, truffle and spice aromas led to an elegant, medium bodied, spicy, red berry filled wine that should not be held for further ageing.
Mar 29, 2012points - Tasted 3859 Views