Wine Advisor
Le Clementin de Pape Clement, Blanc 2019
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Description
Tasting notes
Reviewed by: Lisa Perrotti-Brown
A blend of 90% Sauvignon Blanc and 10% Semillon, the 2019 Clémentin de Pape Clement Blanc was harvested from the 30th of August to the 13th of September. It was vinified in various types of vessels. Sixty percent was fermented in French oak barrels of varying capacities ranging from 225 to 500 liters, 22% of which were new. Seven percent was fermented in concrete eggs. Seventeen percent was fermented in large, French oak foudres, with 44% new. And 16% was fermented in temperature-controlled stainless steel vats. The nose is already quite complex, offering a range of savory and fruit scents including baking bread, shaved almonds, dried herbs and white grapefruit with notes of apricots and fresh pears coming through along with a waft of allspice. Medium-bodied, the palate has wonderful vitality and energy with loads of mineral nuances and a long, intensely fruited finishing. Impressive for a second wine!
Reviewed by: James Suckling
This has a subtle yet serious nose of dried apples, crushed stones, fennel, lemon pith, white lavender and white pepper. It’s medium-bodied with bright acidity. Focused, flinty and layered. Drink or hold.
About the Producer
Château Pape Clément has been established in the Pessac-Léognan region since the 13th century and is a Cru Classé symbol of Bordeaux's great wine history. Château Pape Clément's vineyards cover 61 hectares. The vines are an average of 28 years old and are planted on Pyrenean clay-gravel soil. The vineyards are managed on a micro plot basis. Château Pape Clément is certified High Environmental Value Level 3, SME and Bee Friendly. For winemaking and aging, a first sorting takes place in the vineyard, followed by a second manual sorting of the bunches and then an optical sorting of the berries. Placed by gravity in wooden and stainless steel drums from 25 to 70 hl. Low temperature pre-fermentation maceration. Maceration lasts 28 days. Pour directly into barrels and vats.
