Few great wines can boast seven centuries of history and trace their origins back to a pope. Elected supreme pontiff during the reign of King Philip the Handsome in 1305, Clement V gave his name to Château Pape Clément.
The present owner does his utmost to perpetuate the ancient tradition of quality. Among other innovations, this was the first estate in Bordeaux to destem the entire crop by hand. The grapes are transported by gravity flow into small oak fermentation vats adapted to the yield of each plot. The entire winemaking process is conducted with meticulous attention to detail.
Combining traditional and state-of-the-art techniques, Pape Clément wines are made to the highest standards.
Le Clémentin du Pape Clément: First sorting in the vineyard. Use of a sorting vibrating table. Transfer into 25-90 hl vats by gravity flow. Low temperature pre-fermentation maceration (8°C ). Manual punching down. 30-35 days maceration. The wine is run off into French oak barrels by gravity flow. Malolactic fermentation in barrels. Aging for 16 months in barrels.
Second wine: Le Clémentin du Pape Clément
Area Under Vine:
|Production:||Red: 150,000 bottles
White: 15,000 bottles
|Soil:||Pyrenean clay gravel from the late Pliocene and early Quaternary periods|
|Grape Varieties:||Red: 52% Cabernet Sauvignon, 46% Merlot, 1% Cabernet Franc, 1% Petit Verdot
White: 74% Sauvignon Blanc, 22% Sémillon, 3% Sauvignon Gris, 1% Muscadelle
|Ageing:||Red: 16 to 18 months
White: 12 to 14 months
New barrels: 70%
|Second wine:||Le Clémentin du Pape Clément|
|Contact||Château Pape Clément
216, avenue du Docteur Nancel Pénard 33600 Pessac