2023 Pape Clement
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Tasting notes
This is chalky and pure with bright, plummy red fruit on the nose. The palate is supple and round, with a loose, soft structure. It’s layered with plum and cherry fruit, and fine-textured tannins, feeling surprisingly open even now. Blend: 50% Merlot, 45% Cabernet Sauvignon, 3% Cabernet Franc, 2% Petit Verdot
Critic scores
Average Score
James Suckling
Yohan Castaing, Wine Advocate
More reviews and scores
Based on 50% Merlot, 45% Cabernet Sauvignon, and the balance Cabernet Franc and Petit Verdot, the 2023 Château Pape Clément has a deep purple hue as well as a sensational perfume of cassis, darker berries, crushed stone, graphite, violets, and subtle smoky tobacco. Medium to full-bodied, pure, and layered on the palate, it has polished tannins, beautiful overall balance, and a great finish. It’s a classic, seamless Pape Clément that already offers pleasure yet has the structure and depth to evolve for 30 years. Drink 2026-2056.
The 2023 Pape Clément is raised in around 36% new oak with use of Clayver, foudres and concrete tanks. This has an attractive bouquet, admirable purity, raspberry and cranberry scents, a touch of mulberry and light Italian herb scents. The palate is medium-bodied with fine tannins, a keen line of acidity, quite sapid in style with a classically styled finish that would surprise those accustomed to the more hedonic wines produced in the past.
The 2023 Château Pape Clément is based on 50% Merlot, 45% Cabernet Sauvignon, 3% Cabernet Franc, and 2% Petit Verdot. Its deep purple hue is followed by a beautiful array of red and black fruits, smoked tobacco, subtle leather, and savory herbs. It's not massive, but it’s medium to full-bodied, with a supple, elegant mouthfeel, seamless tannins, and just about flawless balance. Pure class with its overall balance and finesse, it should shine right out of the gate yet still have 25+ years of overall longevity. Tasted three times.
About the producer
Among the oldest estates in Bordeaux, Ch. Pape Clément has been guided into the modern era by Bernard Magrez, who has managed the estate since 1985. It makes some of the best reds in the region.