Pooneet K

9.4

Absolutely excellent pape clement. At 21 years this is still quite primary, which confirms the general view that the 2005s will last forever (and likely longer than the 2000s). Paired with a rack of lamb for Easter, absolutely perfect. Delicious. — 3 months ago

Cary Jones

9.6

I don’t care what anyone says. A++ perfect French wine! — 9 months ago

Tom Garland

9.5

Legendary cabernet tasting with Jay Fletcher, MS.

2017 Heitz Cellar
2016 Yalumba, the Caley, Australia
2016 Beaulieu Vineyard clone 6, Rutherford
2009 Catena Zapata, Argentina
2018 Gaja. Darmagi. Piedmont
2013 Penfolds bin 707, Australia
2014 Chateau Pape Clement, Bordeaux
2015 Rampola, vigna D'alceo. Tuscany
2013 Duckhorn, the discussion, Napa
2017 Chateau pichon lalande, Bordeaux

The Penfolds and the Beaulieu clone 6 were the BOM! — 4 years ago

with Brenda

Jessica Gillen

9.1

Enjoying in Paris — 5 years ago

Chris Blanchard

9.6

I preferred this white Bordeaux over the Pape Clement. This was mellow and easy drinking with notes of rose petals, honey and a touch of citrus. Great wine. — 5 years ago

Bill Bender

9.2

Fun Italian outlier for our SB lunch from @Eric LaMasters noticeable depth and concentration. It unfurled slowly but I’d say it was right there with the Pape Clement and Silex for most unique wine of the day. — 7 years ago

Bill Bender

9.5

This was a special bottle for me. By far the oldest Dagueneau I’ve had. Honeyed bruised yellow pear, caramel, lychee. A marzipan brioche quality reminiscent of an older Pape Clement blanc or Haut Brion blanc. Thought provoking and absorbing. I kept going back for more. Thank you for the deep pull @Matthew Beckman. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I need to start w/ a little preamble.

For me, Pessac-Leognan was a late comer Bordeaux region. The last one I gravitated to in my 26 yr Bordeaux experience.

Nearly all the previous 2000 Bordeaux’s I’ve had up to this point needed a lot more cellaring. Mostly 1st & 2nd Growths, some 3rd. This 2000 started lean…lacking depth & a bigger tannin profile. But that is not entirely uncharacteristic for older Pessac’s. It seemed slightly more late in its drinking window. It picked up weight in the decanter at 2 1/2 hours and then showed more weight & depth w/ my Ribcap.

This started elegant w/ soft Bordeaux characteristics. Beauty & elegance as I understand it in Bordeaux’s from this region and this kind of age. But lacked 2000 earthiness & depth. For me, this is a 3rd tier Pessac producer, my terminology. Not up there with Haut Bailly or Pape Clement and of course Haut Brion.

2000’s up to this point have shown great depth & deep characteristics. Most needing longer than anticipated aging.

This was beautiful, elegant but lean based on previous definitions. Early on it seemly felt like it was a drink up in the next 3 yrs w/o the steak. With a longish decant & steak, more 7-10 yrs.

The nose shows muddled to slightly stewy; dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, dry herbs, dry leather-tobacco, softened graphite, moist clay, hints of pepper, some mushroom notes, rich, darkish soils with dry leaves, steeped tea, limestone/sandstone, dry twig, dry pebbles-top soils with dark, red, withering flowers.

The palate shows beautiful elegance with nothing that bites back. Perfectly resolved velvety tannins. Ripe, juicy, somewhat ruby fruits. Yet, have slightly stewy characteristics. Dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, softly layered & even baking spices; clove, nutmeg, cinnamon & vanillin, mid, dark, Asian spices, dry herbs, dry leather-tobacco, softened, nearly sweet graphite, moist clay, hints of pepper, rich, darkish soils with dry leaves, charcoal, volcanic ash, steeped tea, limestone/sandstone, dry twig, dry pebbles, dry top soils with dark, red, withering flowers, near perfect acidity, well balanced w/ softened structure/tension, great length and an elegant finish that goes on and on and long sets on spice & clay.

Almost new cork and little to no sediment.

92-93 with a long decant & a rich, fatty steak-Ribcap. First taste after pouring into the decanter, 90.

Photos of; Haut-Bergey, Paul Garcin-Managing Director and Francois Prouteau-Cellar Master. — 3 months ago

Bob McDonald

9.4

An extensive history with this Pessac-Leognan estate. In 1305 Bertrand de Goth, a major landowner in Bordeaux as well as its Archbishop, became Pope Clement V and the city named this estate in his honour. From 1939 it was owned by the Montagne family, and passed by marriage into the ownership of Bernard Magrez. After a 20 minute decant, aromas of vanilla, raspberry, pepper, menthol - minty, dusty and aristocratic. “Damn good claret” as the old boys in Pall Mall would say! JH said more like the Medoc than Pessac-Leognan on the nose. The medium bodied palate has become more savoury and less fruit driven at 17 years but still works extremely well - seamless. 55% Merlot, 45% Cabernet Sauvignon. One of the 1001 wines. — 4 years ago

Paul J

9.7

2010 blind wine tasting! Colgin, Continuum, Insignia, Montrose, Pape Clement, Smith Lafite. As expected I preferred the Bordeaux’s! — 5 years ago

with Steve

Neal Krishna Devaraj

9.0

Great. Raspberry. Plums — 7 years ago

Chris England

9.6

This Pessac-Léognan is my favourite next to Pape Clement & not being able to afford Haut-Brion 😁 Still not cheap @ £115-£130 now, but it’s worth it as a treat 👍 It just keeps getting better & better but is already divine 😍

🏵 96 points w/ more potential

🍇 64% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc & 1% Petit Verdot

🍷 Opaque ruby

👃 Cracked minerals & smashed pencil lead through spiced black berry/currant, damson & blueberry in soft char-smoked oak w/ mocha grounds, gravel, liquorice lashings & a minty hinty

👄 Med+ rich dark plummy silky smooth body of gloopy blackcurrant & dark plum in chewy liquorice & creamy mocha goo w/ a mineral punch

🎯 Long dark gooey fruity plummy sticky liquorice linger w/ mocha & mineral ka-pow — 8 years ago

JKT

8.9

GL tasting Pape Clement 10/18/17. Means tall oak tree. 60 Merlot 40 cab. Three vintages. '15 Nose of black berries and palette that's straightforward with some earthiness and medium finish. 8.8. 2010 nose that's black fruit and body with hints of wood and good structure. 8.9. 2005 nose that's complex with that autumnal secondary notes of age and good structure on palate and long finish. Rewards of aging. 9.0. Roland consulting previously but more moving away from me oak. — 9 years ago

Paul K

9.3

Hello from bitter cold MN. Woke up this morning to -23 degree temps and it was garbage day…. 🥶
Continuing my month of drinking 2016 wines. Almost opened Pape Clement tonight. Thoughts on if that’s too soon anyone? Smash or pass?
This is drinking very well. Has that Corison thing with great tension of fruit and acidity. Mouthwatering.
Cheers all. 🍷 stay warm and safe this weekend. — 5 months ago

Sheila G.

9.0

With Janine and Jared. Tannins balanced. “Yummy” — 2 years ago

Daniel P. Drake

9.0

The wine of this evening is the 2018 Bernard Magrez Le Prelat Laudun Côtes du Rhône Villages. This wine is from Bernard Magrez owner of 4 Grand Cru Classés most notably Chateau Pape Clement and is a blend of 52% Grenache, 41% Syrah, 4% Carignan and 3% Mourvedre.

On the nose this has black cherry, strawberry, raspberry, eucalyptus, clove, smokey oak, black pepper, anise and cinnamon.

On the palate there is bmack cherry, strawberry, raspberry, mint, cinnamon, smokey oak, black pepper, star anise and herbs.

This is a medium + to full bodied wine with medium + acidity and medium + fine polished tannins that leads you to a long vlack cherry smokey oak finish. The long weekend is at a close and we look forward to the new week ahead. Please stay safe and healthy. Have a great week. Nostrovia! 🍷🍷🍷🍷 — 5 years ago

Tom Garland

9.5

2010 Bordeaux zoom tasting with Lisa Perrott-Brown, editor in chief for RP Wine Advocate. The wines have been shut down, some waking up...big wines with volume turned up on everything (tannin, acidity, alcohol), structured, and should cellar for many years.

2010 Pichon Baron.  RP 96
2010 Leoville Las Cases.  RP 97
2010 Palmer.  RP 96
2010 Pape Clement.  RP 100
2010 Figeac.  RP 97
2010 Trotanoy.  RP 97 — 5 years ago

with Brenda

Chris England

9.2

🚨 From the man behind Pape Clement here’s a new Provence Rose for me @ £22 & it’s a beauty 😍 I could drink this all day in the 🌞 & is cracking for the price 👏 Now 2nd favourite Provence pink behind Domaines OTT Chateau Romassan that’s £31 so the best in this price point 👍 I’m buying a load for spring/summer 😍

📍 Bernard Magrez L'Excellence des Muraires 2017

🏵 92+ points

🍇 Grenache & Syrah

🍷 Pale peachy pink

👃 Fresh chalky peach, white blossom, red berry fruits & orange w/ soft minerals, light spice & citrus

👄 Med smooth body of punchy creamed red fruits & a zesty cutrus blast of lime, lemon & orange w/ a dry chalky undertone, white peach harmonies & cherry creeping through

🎯 Long touch dry red berry mineral infused chalky zingy citrus peachy linger w/ a cherry kiss
— 7 years ago

JKT

9.0

GL tasting Pape Clement 10/18/17. Also more Merlot than Cab. Also less New oak in newer vintages. 2015 nose that's black fruits and Cassis and hints of earth. Body Medium and palate very balanced between acid and fruit. Long finish. 8.9. '10 had great structure and texture that's mouth puckering. Will age well. 9.0. '05 more complex aged nose with dustiness. Firm body and structure and long finish. 9.0. — 9 years ago

Bill Bender

9.5

A muscular wine to be sure but with so much elegance and finesse you can't help but appreciate the nuance. To me this wine is the epitome of Bolgheri and I prefer it far more than Sassicaia. A bold chewy soil, gravel and fruit driven treat that reminds me of Pape Clement in its Graves flavor profile and density. Ready now on pop but gathers momentum in the glass. — 10 years ago