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Chateau Pape Clement, Pessac-Leognan, 1996

Red Wine from Bordeaux, France
$179.99
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This is a classified Pessac-Léognan red with almost three decades in bottle. Unless you laid one down yourself back then, it's very hard to get to taste mature Bordeaux from a historic estate like this one. Few wine estates anywhere have a longer story. Pape Clément's vineyard was first harvested in 1252, and it belonged to Bertrand de Goth, who became Pope Clement V in 1305 and kept managing the vines closely after his election (hence the name on the label). The estate has been a Grand Cru Classé de Graves since 1953. Its vines grow on clayey gravel washed down from the Pyrenees in the late Pliocene and early Quaternary, the gravel-based soil behind the reputation of this corner of southern Bordeaux. The 1996 was made under Bernard Magrez, who acquired the estate in the 1980s; Pape Clément was the first vineyard he ever bought. As with any red this old, stand the bottle upright for a day before opening and pour it carefully.

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More about Chateau Pape Clement

Pessac-Léognan's oldest estate was founded in 1252 and it still farms with gravitas. The red wines are mineral-driven and elegant; the dry whites are exceptional. A place where history isn't just marketing—it's embedded in every terraced vineyard.

See all Chateau Pape Clement wines

Wine Details

  • Grape Variety

    Red Blend

  • Vintage

    1996

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast rack of lamb with rosemary and garlic, a simply grilled rib of beef, or roast pigeon or partridge. A wild mushroom fricassée or a cèpe risotto also suits an older Bordeaux like this one.

Tasting Profile

Expect the classic profile of a mature Pessac-Léognan red: dark fruit that has softened into dried plum and cassis, with cedar, tobacco, earthy notes and the smoky, slightly gravelly edge the appellation is known for. It's typically medium- to full-bodied, with tannins mellowed by bottle age and fresh acidity, finishing dry, savoury and long.

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