Chateau Pape Clément 2019

Herkunftsland: Frankreich
Region: Bordeaux
Anbaugebiet: Graves
Rebsorten: 66% Cabernet Sauvignon, 30% 4% Cabernet Franc
Rebenalter: 35 Jahre
Klassifizierung: Grand Cru Classé (Graves)
Trinkreife: 2025 bis 2050
James Suckling bewertete (02/2022) Château Pape Clément 2019 wie folgt: “Crushed-stone and berry aromas with some blackberry and black-tea character. Just a touch of smokiness. Sweet fruit, too. This is so refined, subtle, and beautiful for Pape with full body, ultra-fine tannins and a succulent finish. The center-palate is dense and complete. Goes on for minutes. So subtle and refined, focused and classy. “- 97 Punkte
Jeb Dunnuck bewertete (04/2022) Château Pape Clément 2019wie folgt: “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 pencil 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 brought up in two-thirds new French oak.. “- 98 Punkte
Antonio Galloni bewertete (02/2022) Château Pape Clément 2019 wie folgt: “The 2019 Pape Clément is just as impressive as it was en primeur. It shows all of the textural richness that is so typical of Bernard Magrez’s wines, but with an extra kick of freshness that provides energy as well as a sense of proportion. A wine of stature, the 2019 is so classy. Succulent black cherry, plum, mocha, new leather and licorice are all beautifully delineated. But more than anything else, I find the wine’s energy really impressive. This is a fabulous vintage for Pape Clément. Tasted two times. “- 97 Punkte
Serviervorschlag: 2 Stunden dekantieren, Trinktemperatur 18°C.
Passt zu: Steinpilze “à la Bordelaise” (mit Rindermark, Schalotten und Rotwein), Rinderschmorbraten mit Karotten.