Le Clementin du Pape Clement 2014

Winery Background and History

Château Pape Clément, located in the Pessac-Léognan appellation of Bordeaux, France, is one of the oldest estates in the region, with its first harvest dating back to 1252. The estate is named after its most famous owner, Pope Clement V, who received the vineyard as a gift in the 13th century. Over the centuries, Château Pape Clément has been renowned for producing high-quality wines that reflect the unique terroir of Graves. The estate practices sustainable viticulture, holding certifications such as Terra Vitis and High Environmental Value (HVE) Level 3, demonstrating a commitment to environmental stewardship.

Producer and Winemaker

As of the 2014 vintage, Château Pape Clément was under the ownership of Bernard Magrez, a prominent figure in the Bordeaux wine industry. The winemaking team, led by experienced professionals, focuses on combining traditional methods with modern techniques to craft wines that express the character and complexity of the Pessac-Léognan terroir. Their dedication to quality and innovation has solidified the estate’s reputation among wine enthusiasts worldwide.

Vineyards and Microclimate

The vineyards of Château Pape Clément are situated on gravelly soils typical of the Graves region, providing excellent drainage and heat retention, which are beneficial for ripening grapes. The estate employs parcel-based management, allowing for tailored viticultural practices that suit the specific needs of each plot. Techniques such as grass growing between rows, ploughing, debudding, removal of side shoots, and green harvesting are implemented to maintain vine health and optimize grape quality. The proximity to the Atlantic Ocean contributes to a temperate maritime climate, characterized by mild winters and warm summers, with sufficient rainfall distributed throughout the year, creating ideal conditions for viticulture.

Grape Varietals

The 2014 Le Clémentin de Pape Clément is composed of 64% Merlot, 35% Cabernet Sauvignon, and 1% Cabernet Franc.

Vinification & Aging Methods

The vinification process for the 2014 Le Clémentin de Pape Clément involved meticulous manual harvesting in small crates to preserve fruit integrity. Upon arrival at the winery, the grapes underwent sorting, including the use of a vibrating table, to ensure only the highest quality fruit was used. Fermentation took place in temperature-controlled vats, with a low-temperature pre-fermentation maceration at 8°C to enhance color and aroma extraction. Manual punching down was performed to gently submerge the cap and extract tannins. The wine was then run off into French oak barrels by gravity flow, where malolactic fermentation occurred, followed by an aging period of approximately 16 months, allowing the wine to develop complexity and integrate oak influences.

ABV (Alcohol by Volume)

The 2014 Le Clémentin de Pape Clément has an alcohol by volume (ABV) of approximately 13.5%.

Tasting Notes

The 2014 Le Clémentin de Pape Clément presents a deep garnet color with violet reflections. The nose reveals aromas of ripe black and red fruits, complemented by subtle smoky and earthy notes. On the palate, the wine is medium to full-bodied, offering flavors of stewed plums, cedar, and dried herbs. The tannins are solid and chewy, providing structure, while the fresh acidity balances the muscular fruit, leading to a savory finish.

Food & Wine Pairing

This wine pairs well with roasted or grilled meats, such as lamb or beef, and game dishes. It also complements hearty stews and aged cheeses, enhancing the dining experience with its depth and complexity.

Service Methods and Temperatures

To fully appreciate the 2014 Le Clémentin de Pape Clément, it is recommended to serve the wine at a temperature between 16°C and 18°C (61°F to 64°F). Decanting for about an hour before serving can help in expressing its aromatic complexity and soften the tannins, enhancing the overall tasting experience.

Storage and Aging Potential

The 2014 vintage has demonstrated the ability to age gracefully. Proper cellaring conditions—consistent temperature around 12°C (54°F), with appropriate humidity levels and minimal light exposure—can further preserve its quality. While it is enjoyable now, the wine has the potential to develop additional complexity with further aging.

Scores

• James Suckling: 92 points

• Robert Parker’s Wine Advocate: 86-88 points