Chateau Pape Clement

In the glass

Aroma: creme de cassis, graphite, lead pencil shavings, scorched earth, tobacco

Palate: black cherry, plum, dark chocolate, violets, licorice

From an estate documented since 1305 under Bertrand de Got (later Pope Clement V), one of the longest continuously documented vineyards in Bordeaux. Cabernet-and-Merlot blend delivering cassis, graphite, and tobacco with refined tannins; in great vintages approaches first-growth complexity.

What it pairs with

• Rack of lamb with Bordeaux reduction
  A classic Pessac-Leognan pairing; the cassis and scorched-earth character mirror the reduction while tannins harmonise with lamb.
• Beef tenderloin with truffle sauce
  Graphite and lead-pencil notes in the wine echo truffle earthiness; full body suits the richness of tenderloin.
• Wild boar stew
  Game and dark spice in the wine complement the gamey depth of wild boar; tannins cut through fat.
• Roquefort with walnut bread
  Salty, piquant blue cheese amplifies the wine's dark fruit while the walnut bread adds textural contrast.

How to serve Chateau Pape Clement

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Rack of lamb with Bordeaux reduction, Beef tenderloin with truffle sauce, Wild boar stew. Match the wine's structure to the dish's fat and salt.

History

The oldest wine property in Bordeaux, Pape Clement takes its name from Bertrand de Got, Archbishop of Bordeaux who became Pope Clement V in 1305 and who planted vines at the Pessac estate. The property passed through various clerical and secular hands before arriving with Bernard Magrez in 1985, who dramatically elevated quality through investment in viticulture and winemaking.

1. 1252: First documented vines at the Pessac property under the Archbishop of Bordeaux
2. 1305: Bertrand de Got becomes Pope Clement V; property renamed Pape Clement
3. 1953: Classified as Cru Classe de Graves in the Graves classification
4. 1985: Bernard Magrez acquires the estate and begins quality-focused transformation

Facts

Producer

Chateau Pape Clement · visiting guide

Grapes

Cabernet Sauvignon (50%), Merlot (45%), Petit Verdot (3%), Cabernet Franc (2%)

Classification

Cru Classe de Graves (1953 classification)

Oak

Principally French oak barriques, 40% new oak with amphora and neutral vessel component from 2023; 18 months

ABV

13.5%

Price

EUR 70-120 at retail

Drinking window

8-25 from vintage

First vintage

1252

Frequently asked about Chateau Pape Clement

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