Chateau Pape Clement in Pessac, near Bordeaux, is named after its most famous owner: Pope Clement V. Château Pape Clément is one of the Oldest Grands Crus de Bordeaux. It was in 1305, Bertrand de Goth, under the name of Clement V, entered in Avignon, a city he had chosen to install the papal court.Archbishop of Bordeaux, Bertrand de Goth became Pope in 1305 under the name of Clement V. The estate took its name from this unique French Pope and its wine became an icon.
Bertrand de Goth, appointed Archbishop of Bordeaux in 1299, received on this occasion the vineyards of La Mothe, property in Pessac. He managed the estate and made it bigger. Appointed in 1305 by the conclave to succeed Benedict XI, he became Pope under the name of Clement V. Because of his new position, he had then to give away the estate to the Archbishop of Bordeaux and took the name "Pape Clement". From this day, the estate has been well managed, with continuity and quality for almost five centuries, its limited production being reserved mainly for the use of the archdiocese. By the French Revolution, the estat, went in the public domain, with successful owners. Jean-Baptiste Clerc, who acquired Château Pape Clément in 1858 expanded the vineyard to 37 ha, and thanks to his bright management, strengthened the quality of wines which then come right behind the ones of Haut-Brion. At the end of the XIXth century, Château Pape Clement wines are sole at the same price as the 2nd Grands Crus Classés of Médoc.
Notes and Reviews
James Suckling (99)
The clarity to this wine is impressive. Wealth of dark-plum and black-fruit essence not to mention orange citrus. Everything is dialed up to the limit here but then dialed in on the palate. Such impressive depth and suave, ripe, fluid tannins that deliver impressive length. Great wine. Such polish. Superb. Try from 2022.
|Grape Varieties||Merlot, Cabernet Sauvignon, Petit Verdot|
|Age of Vines||30 years old|
|Vinification||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 macerati|
|Elevage||18 months in oak barrel (75% new)|
|Soil Type||Pyrenean gravel and sand|