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Chateau Pape Clement, Pessac-Leognan, 1985

Red Wine from Bordeaux, France
$179.99
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The 1985 is where the modern chapter of Pape Clément begins. It was the year Bernard Magrez took over the estate, and the year it made a definitive return to top-level production. Pape Clément was the very first vineyard Magrez ever bought, the first of all his acquisitions. The history before him is long and sometimes rough: the first harvest here came in 1252, and the name comes from Bertrand de Goth, the Archbishop of Bordeaux who became Pope Clement V in 1305. In the 1930s a violent hailstorm nearly destroyed the property, and Paul Montagne restored both the vineyard and the cellar before handing the estate on to Magrez. Today it's a Grand Cru Classé de Graves (it has held that status since 1953) in the Pessac-Léognan appellation. A forty-year-old bottle from the vintage that kicked off the estate's revival is a piece of Bordeaux history you can actually open. As with any red this old, stand it upright for a day and pour 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

    1985

  • 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 leg of lamb with garlic and rosemary, a simple grilled entrecôte bordelaise, or roast partridge or pheasant. Mushroom dishes like a wild mushroom fricassée or cèpes sautéed with parsley and garlic also suit an older red. Keep the sauces light and save the bold spices for another bottle.

Tasting Profile

Expect the classic Pessac-Léognan signature: smoky, gravelly earth and tobacco alongside dark currant fruit, which with long bottle age typically shifts toward dried fruit, leather and forest floor. The tannins tend to soften to a silky, medium-bodied texture over still-fresh acidity, and the finish is dry and savoury. Think old-school claret at its most graceful.

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