Chateau Pape Clement er en Premier Cru Classé vin fra Pessac Leognan. Huset er ejet af Bernard Magrez, som ejer tæt på 30 vinslotte - primært i Frankrig men også i an række andre lande. Der er investeret
voldsomt i slottet siden Bernard overtog slottet i starten af 80'erne. Og i dag er slottet, markerne, kældrene etc knivskart og leveret vin af meget høj kvalitet.
Robert Parker: 96+
Jeb Dunnuck: 99 Point
James Suckling: 97 Point
The Wine Cellar Insider: 97 Point
Tastingbook.com: 97 Point
About Pape Clement:
Château Pape Clément is one of the oldest properties in Bordeaux. The vineyard was first planted in the 13th century by Bertrand de Goth, the youngest son of a noble family from Bordeaux. He was the Archbishop of Bordeaux and became Pope in 1305, then took the name of Clément V.
The vineyard was runby the Bordeaux Archbishopry until the French Revolution. The estate can take pride in the production of wine in the same vineyards for over 7 centuries.
Appellation: Pessac Léognan
Area under vines : 67 hectares
Grape varieties planted: 54% Cabernet Sauvignon, 44% Merlot, 1% Petit Verdot, 1% Cabernet Franc
Age of the vines : 27 years
Planting density : 7,700 vines per hectare
Soil: Clay gravels dating back to the end of the Pliocene epoch and the Quaternary period.
Vineyard management :
- Parcel based management
- Grass grown between the grass, ploughing between vine rows - mainly using horses
-Integrated pest management, vigor control
-Debudding, removal of side shoots, green harvesting
-Manual harvest in small crates
-Tillage with animal traction
- Terra Vitis Label and HVE3 Label (high environmental value 3th level ) and SME certification
Technical Characteristics
Winemaking:
- First sorting in the vineyard, manual harvest in crates
- Manual destemming berry by berry and use of a sorting table
- Transfer into 30-70 hl wooden vats by gravity flow (no pumps)
- Low temperature pre-fermentation maceration 8°C
- Manual punching down
- 30 days maceration
- The wine is run off into French oak barrels by gravity flow
- Malolactic fermentation in oak barrels
- Aging for 16 months in oak barrels
Bottling : from 14th april to 23th april 2020
Harvest dates :
From 20th September to 12th October 2018
Consulting Enologist: Michel Rolland
