Bernard Magrez
Chateau Pape Clément Grand Cru Classé de Graves Red Bordeaux Blend
Graves, Bordeaux, France

Interesante, mi paladar necesita catar más vinos de esta área de Borgoña. Rico, lleno, y con una acidez deliciosa!
Interesante, mi paladar necesita catar más vinos de esta área de Borgoña. Rico, lleno, y con una acidez deliciosa!
Nov 1st, 2018
Plummy with grippy tannins and a silky finish.
Plummy with grippy tannins and a silky finish.
1 person found it helpfulApr 19th, 2016
We are celebrating my daughter's entering teenage years (tomorrow) and this Château Pape Clément 2012 is a year older than she is. I bought 2 bottles of it at a foire aux vins in 2014 back in Paris, have kept it since then, it went through a bunch of moves, including one from Paris to Warsaw and it came back in the trunk of our car this summer for the occasion. The carbon imprint of this (very heavy, on top of it) bottle is not great...
It was served along 2 massive beef tomahawk steaks cooked to medium-rare perfection by my dad.
Cassis, tar, tobacco, cedar, oak, a touch of red bell pepper which turned into menthol and black pepper as the wine warmed up in the glass (I had it chilled to 16°c and opened to shoulders).
The palate is full bodied, broad, layered, with cassis, black cherry, tar and oaky notes all along. It rolls on the tongue. The mouthfeel is soft and delicate but mutes into a grainy, gravely tannic wall that disrupts the finish and creates an additional layer of complexity. The finish is long, complex, evolving a tiny bitter note in the very end. The vintage is what it is and it can be felt in the way the wine is broad without being the broadest and in the mouthfeel which is a bit soft and lacking a tad of thickness. It's nevertheless a great wine which went super well with the steak. Happy Birthday Amelia!
We are celebrating my daughter's entering teenage years (tomorrow) and this Château Pape Clément 2012 is a year older than she is. I bought 2 bottles of it at a foire aux vins in 2014 back in Paris, have kept it since then, it went through a bunch of moves, including one from Paris to Warsaw and it came back in the trunk of our car this summer for the occasion. The carbon imprint of this (very heavy, on top of it) bottle is not great...
It was served along 2 massive beef tomahawk steaks cooked to medium-rare perfection by my dad.
Cassis, tar, tobacco, cedar, oak, a touch of red bell pepper which turned into menthol and black pepper as the wine warmed up in the glass (I had it chilled to 16°c and opened to shoulders).
The palate is full bodied, broad, layered, with cassis, black cherry, tar and oaky notes all along. It rolls on the tongue. The mouthfeel is soft and delicate but mutes into a grainy, gravely tannic wall that disrupts the finish and creates an additional layer of complexity. The finish is long, complex, evolving a tiny bitter note in the very end. The vintage is what it is and it can be felt in the way the wine is broad without being the broadest and in the mouthfeel which is a bit soft and lacking a tad of thickness. It's nevertheless a great wine which went super well with the steak. Happy Birthday Amelia!

Young but great aromatics. Dark plum, cassis, mocha, charcoal, cloves. Could go another 15+ years and still be in a good spot.
Young but great aromatics. Dark plum, cassis, mocha, charcoal, cloves. Could go another 15+ years and still be in a good spot.
Feb 20th, 2019Shows tremendous potential but very young right now. Fine tannins. Smooth black and blue fruits with cedar and spice secondary on the palate.
Give another 2 or 3 years before trying again.
Shows tremendous potential but very young right now. Fine tannins. Smooth black and blue fruits with cedar and spice secondary on the palate.
Give another 2 or 3 years before trying again.

Although a young wine, I love the smooth, light taste!!! Not too dry, not too sweet...
Although a young wine, I love the smooth, light taste!!! Not too dry, not too sweet...
Jan 25th, 2018Bold, black fruit. Soft tannins. Good complexity.
Bold, black fruit. Soft tannins. Good complexity.
Mar 6th, 2017




