2019 Château Pape Clément
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Note di degustazione
Concentrated dark berry and brooding earthy aromas. Dense tannin structure, high concentration, textured but resolved. The ripe richness of fruit on the palate is really impressive – lovely detailed fresh blackcurrant cassis, blackberry jam balances well with the high tannin content. Fruit is pristine producing an exceptional Pape Clement with its signature muscle backed by impressive concentration and clarity to the fruit. Some nice gravelly minerality on the finish too.
Punteggi della critica
James Suckling
Decanter
Altre recensioni e punteggi
The 2019 Pape Clément has a lot of intensity on the nose, although the new oak is more prominent here compared to the Domaine de Chevalier. Still, there is admirable delineation and focus. The palate is medium-bodied with a sweet 'n sour entry, grainy tannins, black truffle and soy. Quite intense and assertive on the finish. This will require 3-5 years in bottle and will doubtless deserve a higher score. Tasted blind at the Southwold annual tasting.
Tasted blind. Contained but rich and ample without being fat. Lanolin and very classic Pessac-Léognan with real depth and zest. Hint of veg and herbs – maybe fennel? Alex Hunt MW says it’s lightstrike . And with time in the glass it became astringent on the end. (JR)
As to the Grand Vin 2019 Château Pape Clement, it reveals a dense purple hue to go with stunning aromatics of crème de cassis, graphite, lead pencils shavings, scorched earth, and tobacco. Beautifully balanced, with flawless tannins, this full-bodied Pessac has that rare mix of elegance and power, a great mid-palate, and again, perfect balance. It's one of the gems of the vintage and has some accessibility today given its purity and balance, yet deserves 4-5 years of bottle age and will cruise for 20-25 years or more in cold cellars. The blend is equal parts Cabernet Sauvignon and Merlot, brought up in two-thirds new French oak.
Informazioni sul produttore
Among the oldest estates in Bordeaux, Ch. Pape Clément has been guided into the modern era by Bernard Magrez, who has managed the estate since 1985. It makes some of the best reds in the region.