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Pape Clément Blanc 2018 75cl

AOC | Graves, Pessac-Léognan | Bordeaux | France
CHF 145.95
Critics scores
96 Wine Spectator
This is on the showy side, with a brioche frame around creamed white peach, yellow apple, honeysuckle and lemon curd notes. Long finish.—J.M.
95 Robert Parker
The 2018 Blanc is a blend of 57% Sauvignon Blanc, 39% Sémillon and 4% Muscadelle. It was aged for around 14 months in 55% new and 45% second-fill French oak barrels. It races out of the gate with flamboyant scents of pineapple upside-down cake, lemon meringue pie and honey-drizzled peaches, plus suggestions of orange blossoms and yuzu peel. The medium to full-bodied palate has a decadent touch of oiliness to the texture with loads of spicy sparks to the tropical fruit layers, finishing long with a refreshing burst of zestiness. It's a richer expression, for sure, but it really works and it is seriously scrumptious.
18 Rene Gabriel
Kunz Fassprobe 19: Samtenes, dichtes, fruchtiges Bouquet, gelbe Pfirsich, Ananas, Minze, Kumquats, Kreide. Kräftiger, cremiger Gaumen mit voller Frucht, feiner Säure, kräftiger Aromatik, langer, voller Abgang.
Producer
Château Pape Clément
Château Pape Clément is one of the oldest Grand Cru Classé vineyards in Bordeaux. With a history dating back to the 13th century, the reputable château was established by Bertrand de Goth, the Archbishop of Bordeaux. Decades later, he became Pope in 1305 under the name Clement V, thus the château inherited his name. In 1939, the Montagne family acquired the estate, and it is now owned and run by wine enthusiast, Bernard Magrez. Hidden among the Pessac suburbs, the 32.5-hectare property is predominately dedicated to red wine production, with only 2.5-hectares planted to white varieties. Both wines represent some of the appellations best, the Pape Clément Rouge is a dense but approachable wine, while the small production of Pape Clément Blanc is an elegant, impressively complex, creamy new oak noted white. Today, the Château boasts the finest clarets in Pessac-Léognan, and continues to express with finesse the essence of their terroir.