En Primeur 2017 - Available for delivery Spring / Summer 2020
94 Points - Decanter
This has a tautness and an intensity to it, with extremely well placed citrus and white peach flesh, a lick of fresh slate and some wet stones. Good quality.
97-98 Points - James Suckling
This is so serious with incredible density and a chewy texture. Focused and tight. Layered and fascinating. Lots of minerals and lemon rind. Great young white. Can’t wait to see it after its elevage.
17 Points - Julia Harding MW
Rich lemon and grapefruit on the nose. Full and broad on the palate but with much better freshness than in the past. Powerful but not heavy. Has the lovely waxy depth that the Sémillon brings. Full in the mouth. Lovely sour-citrus finish. This is really a revolution and a massive improvement in style.
94-96+ Points - Lisa Perrotti-Brown
A blend of 55% Sauvignon Blanc and 45% Sémillon, the Pape Clement 2017 Blanc gives up profound notes of apricots, spiced pears and apple tart with suggestions of orange blossoms, fresh ginger and beeswax. The palate is medium-bodied with plenty of tightly wound, intense stone fruit and spicy layers supported by fantastic freshness, finishing very long.
91-93 Points - Neal Martin
The 2017 Pape Clément Blanc was picked from 30 August to 14 September, 15% of the production is aged in 8-hectolitre egg-shaped concrete vats and Burgundy barrels (30% new) for a total élevage of 14 months. The nose offers citrus fruit, kaffir lime and white flower scents that need a little encouragement from the glass. The palate is well balanced with a fine line of acidity. Freshly squeezed lime with white peach and a touch of mango lead to a crisp, lemongrass-tinged finish.
93-96 Points - Antonio Galloni
A white of real distinction and class, the 2017 Pape Clément Blanc is textured, racy and super-inviting. Stylistically, the 2017 is more citrus and floral driven than in the past. Tropical notes and the more unctuous feel that are typical of the Blanc are present, but less overt than in the past. Above all else, in 2017 the Blanc stands out for its exceptional purity, nuance and delineation. The Blanc has been nothing else than deeply impressive on the four occasions I have tasted it so far.
Located in Pessac-Léognan, Château Pape Clément is one of the oldest estates in Bordeaux, with records of vineyard plantings going back to 1300. Today the vineyards are planted predominately with Cabernet Sauvignon (approximately 60%) and Merlot. In 1939 vigneron Paul Montagne took over the château and with the help of the brilliant oenologist Émile Peynaud by 1949 the results of their efforts were starting to show. Following his father’s death, Léo Montagne took over the property with Bernard Magrez (owner of Château La Tour Carne) and they enrolled the help of wine winemaker Michel Rolland as a consultant. Today, Château Pape Clément produces one of the best red wines in Bordeaux. The château also produces a celebrated white wine, Château Pape Clément Blanc which is a blend of Sauvignon Blanc, Semillon, Sauvignon Gris and Muscadelle.
Bordeaux is not only the most famous wine producing region in France but in the world, with the most prestigious châteaux and wines in the industry. Its history dates back to the Roman times and today is the largest producing region of fine wines. Vineyards in Bordeaux are known by châteaux and therefore the name of each individual château is an important brand.
Many top wines are sold ‘En Primeur’ meaning that they are sold in the barrel prior to bottling. Almost 90% of the wine produced in Bordeaux is red (called ‘Claret’ in the UK) from over 8,500 producers. The main reason for the success of the wine production in Bordeaux is the perfect combination of climate, with long hours of sunshine ideal for ripening the grapes and well-draining gravel soil. Appellations are an important part of the Bordeaux culture and the region has 54 appellations recognized by the AOC, the Appellation d’Origine Controlle.
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