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.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- 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.
- 1252 — First documented vines at the Pessac property under the Archbishop of Bordeaux
- 1305 — Bertrand de Got becomes Pope Clement V; property renamed Pape Clement
- 1953 — Classified as Cru Classe de Graves in the Graves classification
- 1985 — Bernard Magrez acquires the estate and begins quality-focused transformation
Facts
- Producer
- Chateau Pape Clement
- 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
Scores
- Vinous 97 (2019 vintage, reviewed 2022)
- Vinous 98 (2020 vintage, reviewed 2023)
Frequently asked about Chateau Pape Clement
What does Chateau Pape Clement taste like?
On the nose, creme de cassis, graphite, lead pencil shavings, scorched earth, tobacco. On the palate, black cherry, plum, dark chocolate, violets, licorice. Structurally full-bodied, firm tannins, medium acidity with a very long finish. From the oldest wine estate in Bordeaux, tracing its history to the 14th-century papacy. Cabernet-and-Merlot blend delivering cassis, graphite, and tobacco with flawless tannins; in great vintages approaches first-growth complexity.
When should I drink Chateau Pape Clement?
Drink 8-25 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Chateau Pape Clement?
Rack of lamb with Bordeaux reduction is the canonical pairing. Other strong matches include Beef tenderloin with truffle sauce and Wild boar stew. A classic Pessac-Leognan pairing; the cassis and scorched-earth character mirror the reduction while tannins harmonise with lamb.
What grapes are in Chateau Pape Clement?
The blend is Cabernet Sauvignon (50%), Merlot (45%), Petit Verdot (3%), Cabernet Franc (2%). The wine is classified as Cru Classe de Graves (1953 classification).