• Chateau Clementin de Pape Clement Pessac Leognan Rouge 2018
  • Chateau Clementin de Pape Clement Pessac Leognan Rouge 2018
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Chateau Pape Clement Bordeaux Pessac Léognan

Chateau Pape Clement

Chateau Clementin de Pape Clement Pessac Leognan Rouge 2018

Red still

Most awarded
  • Chateau Clementin de Pape Clement Pessac Leognan Rouge 2018
  • Chateau Clementin de Pape Clement Pessac Leognan Rouge 2018
1 2
Show more
Chateau Pape Clement Bordeaux Pessac Léognan
€54,00
€54,00
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Multiple purchases: add more bottles to cart with one click

€324,00

6 bottles

€162,00

3 bottles

Immediate availability
Denomination Pessac Léognan AOC
Size 0,75 l
Alcohol content 13.5% by volume
Area Bordeaux (France)
Grape varieties Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot
Aging Malolactic fermentation and aging in barrels of second-fi ll (3/4) and tank (1/4) to favour the expression of the fruit.
Year 2018
Product name Chateau Clémentin de Pape Clément Pessac Léognan Rouge 2018
Color Violet-purple.
Perfume The nose is fruity, elegant and powerful. Notes of boysenberry, full-bodied strawberry and, to a lesser extent, blackcurrant are combined with delicate hints of violet, iris, violet plum and blackberry.
Taste On the palate, this wine expresses notes of boysenberry, full-bodied blackcurrant and, to a lesser extent, strawberry, combined with hints of flowers, liquorice, chocolate, toast and very fine hints of hazelnut.
Pairings Ideal with first courses with meat sauces, beef fillet, cheeses.
Region Bordeaux
Country France
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Awards

  • 2018

    94

    /100

    Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.

  • 2018

    95

    /100

    James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.

  • 2018

    93

    /100

    The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.

1 3

Details

Profumo

Perfume

The nose is fruity, elegant and powerful. Notes of boysenberry, full-bodied strawberry and, to a lesser extent, blackcurrant are combined with delicate hints of violet, iris, violet plum and blackberry.

Colore

Color

Violet-purple.

Gusto

Taste

On the palate, this wine expresses notes of boysenberry, full-bodied blackcurrant and, to a lesser extent, strawberry, combined with hints of flowers, liquorice, chocolate, toast and very fine hints of hazelnut.

Serve at:

18 - 20 °C.

Longevity:

15 - 25 years

Decanting time:

1 hour

Full Bodied and Very Aged Red Wines

Pairings

Ideal with first courses with meat sauces, beef fillet, cheeses.

Meat
Cheese
Matured cheese
Pork

Producer
Chateau Pape Clement
From this winery
  • Start up year: 1252
  • Hectares: 63
Château Pape Clément is one of the oldest Grands Crus of Bordeaux. His vineyard - the first harvests took place in 1252 - was implemented in the XIIth century by Bertrand de Goth, younger of a noble family from Bordeaux region. Archbishop of Bordeaux, Bertrand de Got became Pope in 1305 under the name of Clement V. This is where the Château inherited its name from and its wine became an icon. Read more
Production area: Bordeaux
Bordeaux
Chateau Pape Clement

Name Chateau Clementin de Pape Clement Pessac Leognan Rouge 2018
Type Red still
Denomination Pessac Léognan AOC
Vintage 2018
Size 0,75 l
Alcohol content 13.5% by volume
Grape varieties Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot
Country France
Region Bordeaux
Vendor Chateau Pape Clement
Soil composition Pyrenean clayey gravel from the late Pliocene epoch and Quaternary period.
Wine making Manual sorting of the clusters. Optical sorting of the berries. Gravity-fl ow into wooden and stainless steel vats, various sizes from 25 to 70 hectolitres. Prefermentation maceration at 8 °C. Running off directly into French oak barrels and tank.
Aging Malolactic fermentation and aging in barrels of second-fi ll (3/4) and tank (1/4) to favour the expression of the fruit.
Allergens Contains sulphites