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| Community Tasting Notes (average 93 pts. and median of 93 pts. in 5 notes) - hiding notes with no text | | | Tasted by englishman's claret on 2/16/2024 & rated 93 points: The 1962 Pape Clément is so satisfying. Gutsy and fleshy (rich for a ‘62), the nose is laden with rhubarb, cedar, carob, cinnamon, and warm earth. Naturally sweet and resonant in the mouth with such nice roundness. Opened well after a few minutes and lasted for about 45 minutes before tailing off. A great example of how nice the 62s can be and of how well Pape Clément performed in that era. (558 views) | | | Tasted by DanTheRhoneFan on 12/10/2012: Vie - 12/8/12 - Laura's BD. Bottle showed a lot of label fading (only the year was able to be made out at this point). Nose of cherry and barnyard. The nose had me excited for the taste. Taste was of light light fruit with some minerality and stable notes. It was enjoyable but very short and thin at this stage. The bottle showed far better than I feared given its condition and so I was in no way displeased. Finish was short lived. Special bottle on a special evening. No Rating. (4465 views) | | | Tasted by baja on 12/9/2007: Drank at Berns Steakhouse in Tampa for my wifes birthday (after opening a corked 62 Branaire Duluc-Ducru). Medium Ruby color with a slight bit of fading and minimal bricking showing on edge. The nose on this showed of cherry, leather and mineral with some underlining vegetal V8 notes that I have found in some older Bordeaux...very attractive/interesting nose. On the palate we again found notes of cherry and leather turning real mineral and menthol with that band aide element on the medium finish. This is oh so soft and delicate but still showing some good flavor for it's age........kind of like a real sophisticated older Madison Ave lady in her 80's....she has seen her day but still has that elegant touch and look to her.....very nice to experience older Bordeaux like this. (5375 views) | | | Tasted by Dave Dalluge on 10/11/2007: Winestreet Tastes an Abundance of Leroy: Ordered off the WA Frost winelist ($125). We had a lot of trouble getting the cork out in one piece, but ultimately prevailed. Deep ruby red with minimal bricking. The nose gives a great blast of smokey red fruit with some funkiness. We didn't wait around to see if this blew off. Pretty impressive on the palate, with good weight, good balance, and a fun melange of black fruit, black tea, cloves, mineral, and smokey/charred notes. Not overly expansive but plenty of flavor. Tannins are fully resolved (as if there was any doubt). A very good (not great) bottle of wine, but very, very fun. (6123 views) | | | Tasted by Siggy on 10/11/2007: Winestreet Does Leroy (WA Frost, St. Paul): $125 on the restaurant list. Deep red color. Slightly swampy nose. On the palate, this shows fully mature black tea, cloves, dust, earth and mushrooms, in a light, elegant frame. The fruit is a little dilute, but seems to be holding on. Soft and supple in the mouth. Light body. Fully resolved tannins. Interesting. (6027 views) |
| By John Gilman
View From the Cellar, Sep/Oct 2012, Issue #41, Château Pape Clément’s Fall From Grace
(Château Pape Clement (served from magnum)) Login and sign up and see review text. | By John Gilman
View From the Cellar, Sep/Oct 2012, Issue #41, Château Pape Clément’s Fall From Grace
(Château Pape Clément) Login and sign up and see review text. | By John Gilman
View From the Cellar, May/Jun 2007, Issue #9, 1962, 1964 and 1966 Claret: Unsung Vintages of Superb Quality
(Château Pape Clement) Login and sign up and see review text. | By John Gilman
View From the Cellar, May/Jun 2007, Issue #9, 1962, 1964 and 1966 Claret: Unsung Vintages of Superb Quality
(Château Pape Clement) Login and sign up and see review text. | By John Gilman
View From the Cellar, Bonus Articles, Recently Tasted Claret (November 2003)
(Château Pape Clement) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar. (manage subscription channels) |
| Château Pape Clément Producer website - Read more about Chateau Pape ClementRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanGraves Vins de Graves (Conseil des Vins de Graves) - Read more about Pessac Leogan Graves and its winesPessac-Léognan Pessac-Leognan reds:
Grape Varieties: Cabernet Sauvignon, Merlot
Soil: Predominantly gravel and sandy rock, with varying proportions of clay and sandstone
Surface Area: 1,491 ha
Pessac-Leognan whites:
Grape Varieties: Sauvignon Blanc, Sémillon
Soil: Gravel and rocks covered with sand, sandstone, and clay
Surface Area: 275 ha |
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