Château Pape Clément

Grand Cru Classé de Graves Blanc

standard courier: 3 working days

Sold by: LAPD

R 4,200

Ready to ship   available1 X 6

750 ml (Standard)


50% Sauvignon Blanc, 40% Sémillon and 10% Sauvignon Gris




95 Points - Robert Parker 95 Points - Wine Enthusiast 98 Points - James Suckling


13.00% alc vol Sugar g/l: N/A
Type: White Blend, White Wine Cellaring Potential: 15 yrs+
Origin: Bordeaux Appellation: Pessac-Léognan

Tasting Notes:

Fairly deep gold, with green-gold hints. Attractive intensity, depth and luster. Expressive and intense. There are notes of citrus fruits, apple, floral aromas, honeysuckle and acacia. The woody notes are perceptible but discrete: aromas of oak and pine, notes of vanilla, spices and toast. Forthright, round and full-bodied. The finish reveals the mineral qualities of the soil, well-rounded tannins and freshness.





Château Pape Clément owes its name to its most illustrious owner. A man of the cloth born in 1264, Bertrand de Goth became Bishop of Comminges, in the Pyrenees Mountains, at the age of 31; he later became Archbishop of Bordeaux in 1299. He then received as a gift the property in Pessac, the Vineyard de La Mothe. Taken by a passion for the vine, he continually took part personally in equipping, organizing and managing the domain in accordance with the most modern and rational practices. Nevertheless, on 5 June 1305 the cardinals met in a conclave in Pérouse and appointed him to succeed Pope Benedict XI, who had passed away prematurely after only eleven months of reign. Bertrand de Goth took the name of Clement V.

Manual filling into the pneumatic press. Pressing of the whole berries with slow pressure without crumbling, under inert atmosphere to protect the aromas. Run off of the juice into oak barrels by gravity flow. Settling and fermentation in French oak barrels. Aging on the lees, stirring of the lees.

15% of the wine is aged in a state-of-the-art egg-shaped concrete tank. Aging for 18 months in oak barrels.

Food pairing

Velouté of chestnuts with foie gras.

Charcuterie Poultry Salmon Seafood
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