Château Pape Clément Château Pape Clément Rouge Cru Classé des Graves 2020
Bordeaux aristocracy. A majestic and profound red, blending Cabernet power with the signature smoky minerality of Pessac, in a sip of rare precision and velvet.
Château Pape Clément Château Pape Clément Rouge Cru Classé des Graves 2020
Power and refinement. The 2020 vintage explodes with a complex nose of cassis, black plum, and violet, enriched by notes of graphite, cigar box, and a touch of incense. On the palate, it is dense and layered, with monumental yet silky tannins, balanced by a mineral tension that keeps the finish fresh and endless.
TECHNICAL PROFILE
· Producer: Château Pape Clément · Origin: Francia
· Blend:50% Cabernet Sauvignon, 50% Merlot
· Denomination: Pessac-Léognan Grand Cru Classé de Graves
· ABV: 14.5% · Vintage: 2020
SERVICE GUIDE
· Serving Suggestion: A wine for long-term aging (30-40 years). If opened today, it requires at least 3 hours of decanting to soften its tannic structure.
· Glass: Large Bordeaux-style glass.
· Temperature: 17-18°C.
FOOD PAIRINGS
· Haute cuisine: Tournedos Rossini, saddle of venison with wild berries, roasted Pauillac lamb, or very aged washed-rind cheeses.
Château Pape Clément Château Pape Clément Rouge Cru Classé des Graves 2020
Power and refinement. The 2020 vintage explodes with a complex nose of cassis, black plum, and violet, enriched by notes of graphite, cigar box, and a touch of incense. On the palate, it is dense and layered, with monumental yet silky tannins, balanced by a mineral tension that keeps the finish fresh and endless.
TECHNICAL PROFILE
· Producer: Château Pape Clément · Origin: Francia
· Blend:50% Cabernet Sauvignon, 50% Merlot
· Denomination: Pessac-Léognan Grand Cru Classé de Graves
· ABV: 14.5% · Vintage: 2020
SERVICE GUIDE
· Serving Suggestion: A wine for long-term aging (30-40 years). If opened today, it requires at least 3 hours of decanting to soften its tannic structure.
· Glass: Large Bordeaux-style glass.
· Temperature: 17-18°C.
FOOD PAIRINGS
· Haute cuisine: Tournedos Rossini, saddle of venison with wild berries, roasted Pauillac lamb, or very aged washed-rind cheeses.
