2006 Château Pape Clément Blanc Pessac-Léognan Bordeaux France Wine Tasting Note
2739 Views
|
2006
Château Pape Clément Blanc (Pessac-Léognan)
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. 2,739 Views Tasted May 25, 2016 |
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, and 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.
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 program, depending on the needs of the guest. Or, visitors can simply request a tour, tasting, and visit their wine bar and gift shop.