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Chateau Pape Clement, Pessac-Leognan, 1999

Red Wine from Bordeaux, France
$139.99
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This is a classified Pessac-Léognan red that has already spent a quarter-century in bottle, the kind of back-vintage Bordeaux most people never get to taste unless they put it in their own cellar years ago. Pape Clément made its first harvest in 1252. It takes its name from Bertrand de Goth, the younger son of a noble Bordeaux family, who planted the vineyard and became Pope Clement V in 1305 while serving as Archbishop of Bordeaux. The vines then belonged to the Archdiocese of Bordeaux until the French Revolution, and the estate has been a Grand Cru Classé de Graves since 1953. The vineyard sits on Pyrenean clayey gravel laid down in the late Pliocene and early Quaternary. The estate splits its grapes by soil: Merlot grows on the clay in the east and Cabernet on the gravel in the west. The 1999 was made about fourteen years after Bernard Magrez bought the château in 1985. As with any red this old, stand the bottle 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

    Cabernet Sauvignon , Merlot , Red Blend

  • Vintage

    1999

  • 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

Rosemary-roasted leg of lamb, a standing rib roast with jus, or roast squab with wild mushrooms. A simple steak with porcini or a wedge of aged Comté also works well with an older Bordeaux.

Tasting Profile

Expect the classic Pessac-Léognan profile in its mature form: dark plum and blackcurrant giving way to cedar, tobacco, leather and the smoky, gravelly, warm-brick note the Graves is known for. Typically medium- to full-bodied, with tannins softened to a silky grip, fresh acidity and a long, savoury, dry finish.

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