Les vins du Château Pape Clément 

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CHÂTEAU PAPE CLÉMENT

Grand Cru Classé de Graves

Red

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CHÂTEAU PAPE CLÉMENT

Grand Vin de Graves

White

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CLÉMENTIN

Grand Vin de Graves

Red

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CLÉMENTIN

Grand Vin de Graves

White

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L'Ame de Pape Clément

Vin de Graves

Rouge

L'Ame de Pape Clément

Vin de Graves

Blanc

Château Pape Clément Rouge

Grand Cru Classé de Graves

“With their smoky and spicy bouquet, the red wines are of an admirable quality and a very characteristic softness. The wine is both concentrated, fine and harmonious, with an aromatic palette as wide as it is precise. The depth and length in the mouth are exceptional. Quality of the terroir, sustained efforts and dynamism have borne fruit bringing Pape Clément to a level very close to that of the premiers crus.” - Figaro Vin
 

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VINEYARD MANAGEMENT

- Parcel based management
- Grass grown between the grass, ploughing between vine rows
- 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 )
 
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
- Low temperature pre-fermentation maceration
- Manual punching down
- 30-40 day maceration
- The wine is run off into French oak barrels by gravity flow
- Malolactic fermentation in oak barrels
- Aging for 18 months in oak barrels

 


BLEND

 

56% Cabernet Sauvignon, 40% Merlot, 4% Cabernet Franc.

Château Pape Clément Blanc

Grand Vin de Graves

“Among the best dry whites of Bordeaux and of Pessac Léognan, this wine combines richness, concentration and finesse. Like for the reds, the aromatic palette is both precise and full, with notes of citrus, green fruit, minerality and fine oak. On the palate, the concentration and length are exceptional.  Its potential for long ageing should be used to draw out all its quintessence.”  - Figaro Vin

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VINEYARD MANAGEMENT
 

- Parcel based management
- Natural grass growing, oxen and horse-drawn ploughing between vine rows
- Integrated pest management
- Debudding, removal of side shoots, green harvesting
- Manual harvest in 2 passes
- Terra Vitis Label and HVE3 Label (high environmental value 3th level )

 

WINEMAKING

- 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 16 months in oak barrels

 

BLEND

 

50% Sauvignon blanc, 40% Sémillon, 10% Sauvignon gris.

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Clémentin Rouge

Grand Vin de Graves

“An intense, refined wine with a wide and rich bouquet, structured tannins and the complexity of its appellation. We note, in the 2008, the discreet presence of Cabernet Franc and Petit Verdot. All the wines age very well.”- Figaro Vin

 
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VINEYARD MANAGEMENT
 

- Parcel based management
- Grass grown between the grass, ploughing between vine rows
- 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 )

 

WINEMAKING
 

- First sorting in the vineyard
- Use of a sorting vibrating table
- Transfer into 25-90 hl vats by gravity flow
- Low temperature pre-fermentation maceration (8°C )
- Manual punching down
- 30-35 days maceration
- The wine is run off into French oak barrels by gravity flow.

- Malolactic fermentation in barrels
- Aging for 16 months in barrels

 

 

BLEND
 

70% Merlot, 30% Cabernet Sauvignon

Clémentin Blanc

Grand Vin de Graves

“Produced with the same care and the same methods as the grand vin, Le Clémentin de Pape Clément is one of those second wines which are near-firsts, having acquired a status in their own right, as shown by the tasting notes and the high prices they command.” - Figaro Vin

 

VINEYARD MANAGEMENT

- Parcel based management
- Natural grass growing, oxen and horse-drawn ploughing between vine rows
- Integrated pest management
- Debudding, removal of side shoots, green harvesting
- Manual harvest in 2 passes
- Terra Vitis Label and HVE3 Label (high environmental value 3th level )

 

WINEMAKING

- Manual filling into pneumatic pressing
- Pressing of the entire berries with slow pressure under inert atmosphere
- Running off into oak barrels by gravity flow
- Settling and alcoholic fermentation in French oak barrels
- Aging on fine lees, stirring out of the lees
- Aging for 15 months in 55% new oak barrels, 35% one year-old wine and 10% egg-shaped concrete tanks

BLEND
 

75 % Sauvignon blanc, 20 % Sémillon, 5% Muscadelle.

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L'Âme de Pape Clément Rouge

Vin de Graves

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VINIFICATION

 

Récolte mécanique réalisée la nuit pour préserver la fraîcheur et limiter les phénomènes d’oxydation, fermentation en cuves inox thermorégulées, pigeages et remontages quotidiens, macération post-fermentaire à chaud pour extraire une structure tannique assouplie, écoulage, séparation des jus de goutte et de presse, fermentation en cuves inox thermorégulées, élevage de 15 mois en cuve (90 %) et en barriques (10%). mise en bouteille, maîtrise de l’oxygène dissous tout au long du process d’élaboration.

 

COMMENTAIRE

 

Nez intense de fruits frais chocolatés, cerise, fraise. La fraîcheur mentholée ressort également.

En bouche, la douceur est son atout principal. Les tanins sont caressants et la fraîcheur fruitée amène une gourmandise bienvenue.

 

CÉPAGES

 

48% Merlot, 35% Cabernet Sauvignon, 17% Cabernet Franc

L'Âme de Pape Clément Blanc

Vin de Graves

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VINIFICATION

Récolte manuelle et trie à la vigne, pressurage pneumatique en douceur pour n’extraire que les plus beaux jus, fermentation en cuve (66%) et en barrique d’un ou de deux vins de 225 et 400 Litres (33%) pour conserver la fraîcheur du vin et sa gourmandise sans trop marquer aromatiquement, élevage dans ces mêmes contenants pendant 6 mois, bâtonnages réguliers, mise en bouteille, maîtrise de l’oxygène dissous tout au long du process d’élaboration. Vinification avec la même exigence qu’un Pessac Léognan Blanc.

COMMENTAIRE

Jolie nez de fruits à chair blanche (poire, pêche)au premier abord, puis une pointe de fenouil et de pierre à fusil se fait sentir. Des arômes floraux se dévoilent à l’ouverture.

En bouche, la fraîcheur et la gourmandise caractérisent le vin. Les arômes fruités prolongent le plaisir.

CÉPAGES

 

75% Sémillon, 15% Sauvignon Blanc  9% Sauvignon Gris, 1% Muscadelle

Où trouver nos vins

Le Château Pape Clément confie la distribution de ses vins aux négociants de Bordeaux, qui les commercialisent auprès des professionnels.

Vous retrouverez nos vins d'exception sur les plus belles tables et auprès des plus belles caves en France et dans le monde.

Vous pouvez, bien sûr, venir les déguster ou vous les offrir directement à la propriété à Pessac.