Château Pape Clément MC Pessac-Léognan AC pairs wonderfully with red meat, such as a juicy beef fillet or tender venison medallion, whose rich flavors enhance the wine's depth. It also complements white meats like veal or poultry, and aged hard cheeses like Comté or Beaufort, allowing its complex aromas to shine.

Château Pape Clément lies just outside Bordeaux and ranks among the oldest estates in the region, with its first harvest dating back to 1252. Its history began in 1305 when Bertrand de Got, later known as Pope Clement V, became the owner of Château Pape Clément in Pessac, near Bordeaux.

After the French Revolution in 1789, Château Pape Clément changed hands several times before being acquired by Paul Montagne in 1939. In 1983, Bernard Magrez, the dedicated creator of rare wines, purchased the estate.

Today, Bernard Magrez, owner of four classified Grand Crus in Bordeaux, devoted his full energy and determination to elevate Château Pape Clément into the elite of Bordeaux’s Grand Crus. In 2009, Château Pape Clément received a perfect 100/100 score from American wine critic Robert Parker.

Château Pape Clément benefits from an exceptional terroir in Pessac, within the Pessac-Léognan appellation. The estate spans 63 hectares of vineyards planted on gravelly-sandy, clay-limestone soils with an iron-rich limestone subsoil. Known for its outstanding red and white wines from Graves, Château Pape Clément is an essential reference among Bordeaux’s Grand Crus Classés for wine enthusiasts worldwide.

This wine is characterized by a dense, intense purple hue with a violet shimmer. The bouquet reveals a complex array of aromas, including black cherry, blackberry, and gooseberry, complemented by refined wood notes. On the palate, it is full-bodied, rich in fruit, with silky, well-integrated tannins that open gradually. Its structure is round and soft, displaying a fine, aristocratic elegance.

The grapes are hand-harvested and destemmed before being placed in large wooden vats. Alcoholic fermentation takes place over 20 to 35 days in stainless steel tanks at low temperatures. The cap is regularly submerged to ensure optimal color and aroma extraction. Malolactic fermentation occurs in oak barrels. Aging lasts 18 to 20 months in French oak barrels, 60% of which are new.

The vineyards of Pape Clément lie just outside Bordeaux on the oldest alluvial terrace of the region. The soils consist of pale yellow sand, clay in various colors, and quartz-rich gravel. The 63-hectare vineyard rests on gravel, sand, and clay-limestone soils with an iron-rich limestone subsoil.