Château Pape Clément 2016

Description

Grand Cru Classé of Graves in 1959 The 2016 vintage, with its many climatic hazards, is a great vintage in Bordeaux. The weather in June was very favorable to a homogeneous flowering and then to a good beginning of vine growth. The dry and sunny summer, the slightly cooler nights of August and finally, the beautiful months of September and October allowed the berries to obtain an excellent maturity: Very beautiful color, aromatic potential, richness in sugars and tannins. Blend of the 2016 vintage: 50% Cabernet Sauvignon, 50% Merlot. The robe is a beautiful deep purple color, tinged with purple reflections. The nose reveals a beautiful freshness, with expressive notes of black fruits, blackcurrant and cherry, violet, coffee and Zan. In the mouth, it shows an almost irreproachable density and finesse. The tannins are silky, it offers greedy notes of red berries and spices, and it blooms with freshness on a long and persistent finish. Definitely a great vintage from Pape Clement. Food and wine pairing: Château Pape Clément 2016 will pair with leg of lamb with Provencal herbs, Thai beef curry, roasted wild boar shoulder, beef tenderloin with morel sauce, or red-legged partridge salmis. For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers. For dessert, enjoy it with a famous chocolate mi-cuit, a chocolate-pistachio entremet or Pierre Hermé's Carrément chocolat. Cellaring potential and tasting: Château Pape Clément 2016 can wait in the cellar for several more years thanks to its great ageing potential. Its peak will be reached between 2030 and 2035. However, it lends itself wonderfully to tasting now. To do so, take care to open and decant the bottle ideally 4 to 5 hours before tasting and at a room temperature between 15 and 18°C. The bottles will be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.

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