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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 93 pts. in 199 notes) - hiding notes with no text | | | Tasted by melzar on 3/31/2024 & rated 95 points: All one could ask for in a Bordeaux. Love the nose, palate and finish. Ditto previous notes. (273 views) | | | Tasted by melzar on 3/8/2024 & rated 95 points: Black olives on the nose. Palate reveals the main show. Unmistakable Graves with it's burnt earth character. Gobs of fruit add to the complexity. One forgets how satisfying a high end Bordeaux can be. (456 views) | | | Tasted by Chrysostomus on 2/22/2024 flawed bottle: I have to admit that this is one of my favorite Bdx in 2003, had beautiful experiences with it. This bottle was not entirely ok. The wine was very cloudy, as if the sediment had immediately dissolved in the liquid. It also was very short and the nice impression on the nose only hold on for 1/2 an hour. At the beginning it was a 94 pts wine, after 1 hour.....no further notes...after having this wine 5 times I can notice that there is definitly some bottle variation. Bought it from retailer - bad provenance? (438 views) | | | Tasted by Chrysostomus on 12/16/2023 & rated 95 points: copy my last note! Balanced old school Bdx. No heat, just beautiful tertiary aromas. Give it 2-3 hours of air! Long life ahead...95-96 (752 views) | | | Tasted by essenceofreal on 10/27/2023 & rated 93 points: After an hr decant started to open. 92 pts
Nice but nothing special, no wow factor.
Good balance, in a decent window for consumption.
Some nice Pessac character. Longish lingering sort of finish.
May be better with a longer decant, hope so. Lacks complexity.
After 2 hr decant showed improvement. Maybe up to 93.
Has some truffle which I like. Compared Reidel v Zalto for stemware. Reidel glass tasted more mature and balanced. Zalto more energy at first then it started to fade on the finish.
Overall I stil prefer larger Reidel over Zalto, been a consistent result w BDX
OK next day....yep much better. Up another notch. Way smoother, more velvety and gained weight. Great balance now, was missing before. Saved half the bottle as felt it was holding back. Good choice as next day some Haut Brion characteristics appearing and up a notch in quality. Probably could have decanted but as only 2 glasses we quaffed it down. Will buy more and next time decant 4 hrs or more. Great QPR (931 views) | | | Tasted by Chrysostomus on 10/20/2023 flawed bottle: Every bottle of this vintage was perfect but this one was an off bottle. No fruit, very adstringent at the end. (823 views) | | | Tasted by Tao on 10/18/2023 & rated 96 points: Highly praise the architect who's behind the creation of this version of the wine! Your goal is reached and in the most formidable fashion. Superb nose of riped, super racy black fruits, rich, spicy, bold and yet, silky, phenomenal texture! To me, it is still very very young, tasted exactly like a five to eight-year-old, I wish I'm old enough to taste the accomplished product of it! (850 views) | | | Tasted by Mark1npt on 9/19/2023 & rated 97 points: One hour decant of my final bottle of this '03....mid garnet in the glass, with a ruby rim. Nose of faint barnyard, mushroom, leather, cigar box, mild fragrant herbs and dark red fruit. Barnyard blows off after 30 minutes. Over 3 hours a perfumed component shows up, along with red roses on the nose. Palate of smooth red velour like fruit, gentle barrel spice and a caramel-like molasses note. Everything resolved and in balance, not a harsh edge anywhere to be found. This is solidly in its drinking widow and has a wonderfully fulfilling ending based on the balance of its fruit, acidity and tannins. I don't think this one gets much better from here as one of the components is bound to tail off and render a less 'balanced' wine, eventually. No? Just a fabulous bottle....sad to see it gone. (1886 views) | | | Tasted by melzar on 7/27/2023 & rated 94 points: May have deserved a higher score, but it followed, (by a few days) the 2000 Palmer. Graves burnt earth quality present in spades. Does not suffer from the hot, dry weather experienced in Bordeaux in 2003. Ditto previous notes. Drinking well, but will hold. (1022 views) | | | Tasted by k H i L o on 7/23/2023 & rated 95 points: Franchement, je ne vois pas pourquoi je ne mettrais pas 95 !
QUATRE-VINGT-QUINZE !
Confirmé ! Mérités !
C'est équilibré, c'est envoûtant, c'est hypnotique.
C'est Pape Clément... (871 views) | | | Tasted by jrt on 7/8/2023 & rated 100 points: I have only once before judged a wine a perfect 100. I am unable to think of how this wine could be improved in any way. At 20-years old it is fully mature, but still youthful and can go another 20-years at least. It is everything you could want in a classic Bordeaux in terms of fruit, structure, depth, acidity, freshness and sex appeal. Decanted 1 1/2 hours and drank over the next two. Happily I have plenty more of this and purchased a case for my first son when he was born in 2003. (921 views) | | | Tasted by Chrysostomus on 7/7/2023 & rated 96 points: Could paste and copy the last note! Very good after PnP, developes nicely over the next 3-4 hours and presents black and blue fruits, surrounded by coffee, tobacco, forest floor, wood. Very fresh and pure! A beauty! (850 views) | | | Tasted by chablis28 on 5/4/2023 & rated 96 points: Capital Grill MPLS Steaks & killer Aged BDX! My btl and killer with a shared Capital Grill strip steak tonight. This likely wins my nose of the night. So much cigar ash it smelled like I was in a room with Sir Winston Churchill! Fabulous nose! The palate did not suck either. Semi big but enough lift to keep it plenty fresh and vibrant. More cigar, dark & red fruit, hint of minerally iron, tea and spice. The impression is of sheer pleasure and yet not remotely flabby. In the pocket. I'll likely drink my last before the end of the decade. Bravo! 96+ I slow-oxed in a glass and open btl for 5hrs at home before leaving for Capital Grill. Kept in my bag till 45 minutes prior to drink to keep it semi cool. Cork back out about 45 minutes prior to drinking. Cork was perfect as I owned since release. About 1/2 a shot glass of sediment. (1269 views) | | | Tasted by I'd Rather Be Drinking Wine on 4/30/2023 & rated 93 points: Old Bordeaux (10 years or older) (Capital Grille - Minneapolis): Another stellar wine! Slo-O for 5 hours. This wine was drinking quite well! Could pass for a second wine from Haut Brion, same earthy/gravelly character! Red and dark fruit with lots of earth, mushroom and old leather. Nice balance between fruit and tertiary flavors, leaning slightly on the tertiary side. In a great window for my palate, but those who adore lots of tertiary flavors, and don't mind sacrificing fruit, may want to wait 10 more years on this! Those, who like me, desire a nice balance between the fruit and tertiary flavors may want to drink now with substantial air, or wait a couple more years and give it an hour decant. No hurry, but no regrets popping one open now. 92+ to 93. (1278 views) | | | Tasted by galewskj on 4/30/2023 & rated 93 points: Bordeaux 2009 or older (Capital Grille): CHABLIS28's bottle. A classic well-aged bordeaux profile. Smoke, forest floor, tobacco, light tannin, graphite. (1105 views) | | | Tasted by rocknroller on 4/30/2023 & rated 93 points: Monthly Tasting Group: Bordeaux 2013 and Older (Capitalle Grille, Mpls, MN): Very dark red color. Slow-O for 5 hours; drank a small glass over an hour plus. Classic scorched earth nose, blackberry, violets, farmyard, and cassis. The palate is dense with ripe black fruits, blackberries, cassis, creosote, gravel, and plum. Delicious. (1159 views) | | | Tasted by G_H on 3/12/2023 & rated 92 points: Still some fruit in the nose, but fully mature in the palate. Quite balanced with some leather and forest floor notes. (966 views) | | | Tasted by Chrysostomus on 1/25/2023 & rated 96 points: Great! Ripe, but floral nose with tertiary aromas of cedar, tobacco and forest floor. Barnyard disappears after 1 hour airation. Very dense pressure on the palate, perfectly balanced and classical structure. Lasts very long. In a perfect drinking window. 1 hour decant and tested over the next two hours. No improvement, so I think, it's on its peak now (1212 views) | | | Tasted by vvWine.ch on 1/9/2023 & rated 94 points: Das ist einer der Weine der Sorte "Flasche auf und Spass ist im Glas": Gereiftes Rubinrot. Rauchige Nase, Tabak, florale Noten, Minze, Zedern, reife, rote Früchte, Gewürze, komplex. Im Gaumen auf den Punkt gereift, sehr schöne Balance aus Frucht und Struktur, weitgehend abgeschmolzene Tannine und eine gut verpackte Säure, im Abgang mit viel Länge und Harmonie. Es gibt wohl keinen besseren Zeitpunkt als jetzt (2022-2026), um diesen Wein zu geniessen. www.vvwine.ch (1400 views) | | | Tasted by Get Real on 12/8/2022 & rated 94 points: Tried immediately on opening - was still slightly cold. Barnyard funk and a little sourness with limited nose other than smoke, thought possibly this was past its best. Did not decant but left open for a couple of hours and transformed. Dark colour, limited bricking. Medium full bodied. Nose of smoke, coffee, cedar - one of my guests said he was just enjoying smelling it. On the palate - good weight, smooth, mellow fruit very soft tannins. (1262 views) | | | Tasted by wineordeath on 5/6/2022 & rated 93 points: Just delicious. Plush, ripe red fruit and berries with hints of oak and ceder. Rich, but not fat or over extracted. Really enjoyed this on day one and day 2. A bottle of 2004 La Mission Haut Brion just opened is a staid and a bit thin in comparison. Good stuff. (2376 views) | | | Tasted by Eric on 5/4/2022 & rated 93 points: Delicious. Mature from 375ml. Smoky. Coffee. Cherry. Textbook Graves. Absolutely on point.
I should add that I have a full case of 750ml bottles, and based on this showing I plan to start visiting those over the coming years. This is still young but yielding early secondary notes and lots of pleasure. (2625 views) | | | Tasted by popopdrops on 4/13/2022 & rated 92 points: Dekantert. Herlig mørk pessac som er på plass fra første glass. (1393 views) | | | Tasted by k H i L o on 3/6/2022 & rated 94 points: Pape-Clément, franchement, c'est dément. Jamais ne ment, un vrai médicament, qui se boit goulûment sur le chemin du firmament. (2063 views) | | | Tasted by Mr T on 2/7/2022: I really enjoyed this wine. PNP and drunk over several nights and kept getting better. There is a smokiness to the wine (Graves attribute) along with ripe but mellowed and accessible fruit. The wine is soft but nothing excessive or over the top due to the vintage. Very nice drink
93 (2154 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Julia Harding, MW
JancisRobinson.com (3/21/2013)
(Ch Pape Clément Pessac-Léognan Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, March 2013 (3/1/2013)
(Château Pape-Clément Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/1/2010)
(Ch Pape Clément Pessac-Léognan Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/23/2008)
(Ch Pape Clément Pessac-Léognan Red) Subscribe to see review text. | The World of Fine Wine, December 2007, Issue #18
(Château Pape Clément) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/10/2007)
(Ch Pape Clément Pessac-Léognan Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/3/2005)
(Ch Pape Clément Pessac-Léognan Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Chateau Pape Clement Pessac-Leognan) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/7/2005)
(Ch Pape Clément Pessac-Léognan Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Chateau Pape Clement Pessac Leognan) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/7/2006)
(Château Pape Clément) Plum and espresso nose; tasty, rounded coffee, tart black fruit and vanilla palate; medium finish 91 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Winedoctor and The World of Fine Wine and Vinous and RJonWine.com. (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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