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 (95)
High-end Pessac-Léognan can sometimes be too imposing to drink when it is young. But here, there’s such freshness to the melon, pear and white-peach aromas with hints of candied lemon and vanilla, that you can’t resist. Concentrated, but with a sleek silhouette, this moves extremely gracefully across the palate. The super-elegant finish has vibrancy that suggests very long aging potential.
|Grape Varieties||Semillon, Sauvignon blanc, Sauvignon Gris|
|Age of Vines||30 years old|
|Vinification||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 barre|
|Elevage||Ageing on lees, stirring of the lees. 15% of the wine is aged in a state-of-the-art egg-shaped concrete tank. Ageing for 18 months in oak barrels.|
|Soil Type||Pyrenean gravel and sand|