CHÂTEAU PAPE CLÉMENT

Grand Cru Classé de Graves

Red

CHÂTEAU PAPE CLÉMENT

Grand Vin de Graves

White

CLÉMENTIN

Grand Vin de Graves

Red

CLÉMENTIN

Grand Vin de Graves

White

CHÂTEAU PAPE CLÉMENT ROUGE

Grand Cru Classé de Graves

“With their smoky and spicy bouquet, the red wines are of an admirable quality and a very characteristic softness. The wine is both concentrated, fine and harmonious, with an aromatic palette as wide as it is precise. The depth and length in the mouth are exceptional. Quality of the terroir, sustained efforts and dynamism have borne fruit bringing Pape Clément to a level very close to that of the premiers crus.” - Figaro Vin
 

 


VINEYARD MANAGEMENT

- Parcel based management
- Grass grown between the grass, ploughing between vine rows
- Integrated pest management, vigor control
- Debudding, removal of side shoots, green harvesting
- Manual harvest in small crates
- Tillage with animal traction
- Terra Vitis Label and HVE3 Label (high environmental value 3th level )
 
WINEMAKING
 

- 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 maceration
- The wine is run off into French oak barrels by gravity flow
- Malolactic fermentation in oak barrels
- Aging for 18 months in oak barrels

 


BLEND

 

56% Cabernet Sauvignon, 40% Merlot, 4% Cabernet Franc.

CHÂTEAU PAPE CLÉMENT BLANC

Grand Vin de Graves

“Among the best dry whites of Bordeaux and of Pessac Léognan, this wine combines richness, concentration and finesse. Like for the reds, the aromatic palette is both precise and full, with notes of citrus, green fruit, minerality and fine oak. On the palate, the concentration and length are exceptional.  Its potential for long ageing should be used to draw out all its quintessence.”  - Figaro Vin

 

VINEYARD MANAGEMENT
 

- Parcel based management
- Natural grass growing, oxen and horse-drawn ploughing between vine rows
- Integrated pest management
- Debudding, removal of side shoots, green harvesting
- Manual harvest in 2 passes
- Terra Vitis Label and HVE3 Label (high environmental value 3th level )

 

WINEMAKING

- 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 barrels
- Aging on the lees, stirring of the lees
- 15% of the wine is aged in a state-of-the-art egg-shaped concrete tank
- Aging for 16 months in oak barrels

 

BLEND

 

50% Sauvignon blanc, 40% Sémillon, 10% Sauvignon gris.

CLÉMENTIN ROUGE

Grand Vin de Graves

“An intense, refined wine with a wide and rich bouquet, structured tannins and the complexity of its appellation. We note, in the 2008, the discreet presence of Cabernet Franc and Petit Verdot. All the wines age very well.”- Figaro Vin

 

VINEYARD MANAGEMENT
 

- Parcel based management
- Grass grown between the grass, ploughing between vine rows
- Integrated pest management, vigor control
- Debudding, removal of side shoots, green harvesting
- Manual harvest in small crates
- Tillage with animal traction
- Terra Vitis Label and HVE3 Label (high environmental value 3th level )

 

WINEMAKING
 

- First sorting in the vineyard
- Use of a sorting vibrating table
- Transfer into 25-90 hl vats by gravity flow
- Low temperature pre-fermentation maceration (8°C )
- Manual punching down
- 30-35 days maceration
- The wine is run off into French oak barrels by gravity flow.

- Malolactic fermentation in barrels
- Aging for 16 months in barrels

 

 

BLEND
 

70% Merlot, 30% Cabernet Sauvignon

CLÉMENTIN BLANC

Grand Vin de Graves

“Produced with the same care and the same methods as the grand vin, Le Clémentin de Pape Clément is one of those second wines which are near-firsts, having acquired a status in their own right, as shown by the tasting notes and the high prices they command.” - Figaro Vin

 

VINEYARD MANAGEMENT

- Parcel based management
- Natural grass growing, oxen and horse-drawn ploughing between vine rows
- Integrated pest management
- Debudding, removal of side shoots, green harvesting
- Manual harvest in 2 passes
- Terra Vitis Label and HVE3 Label (high environmental value 3th level )

 

WINEMAKING

- Manual filling into pneumatic pressing
- Pressing of the entire berries with slow pressure under inert atmosphere
- Running off into oak barrels by gravity flow
- Settling and alcoholic fermentation in French oak barrels
- Aging on fine lees, stirring out of the lees
- Aging for 15 months in 55% new oak barrels, 35% one year-old wine and 10% egg-shaped concrete tanks

BLEND
 

75 % Sauvignon blanc, 20 % Sémillon, 5% Muscadelle.

L'ABUS D'ALCOOL EST DANGEREUX POUR LA SANTÉ. À CONSOMMER AVEC MODÉRATION.