Château Pape Clément 2017

Description

Grand Cru Classé of Graves in 1959 The 2017 vintage will have started under beautiful conditions at the beginning of the year allowing an early budding of the vine. The season will be marked by a hot and dry summer, which will allow the vine to continue its good development. Thanks to adequate months of September and October, the berries will obtain a very good maturity. Blend of the 2017 vintage: 55% Cabernet Sauvignon, 45% Merlot The robe is a magnificent dark red color with purple highlights. The nose expresses sublime notes of jammy black fruits, blueberry and blackcurrant, followed by more roasted aromas of vanilla wood, licorice and truffle. The attack is particularly elegant, revealing a supple and voluminous texture carried by finely built tannins. It asserts the finest expression of its terroir, with flavors of red berries, spices and Zan that bring freshness and density. The finish is long, precise and persistent, signing a great Pessac-Léognan. Food and wine pairing: Château Pape Clément 2017 would be a wonderful accompaniment to saddle of lamb with herbs, pepper-crusted beef, venison pie, stuffed turkey, as well as all types of small game such as jugged hare or rabbit with mushrooms. For a match with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. Finish it off with a chocolate dessert, in particular Pierre Hermé's Carrément chocolat, a praline entremet or a Paris-Brest style layer cake. Cellaring potential and tasting: Château Pape Clément 2017 is a great nectar that has a beautiful potential for aging, it will reach its peak between 2029 and 2032. However, it can be enjoyed now if properly prepared. To do so, take care to open and decant the bottle 3 to 4 hours before tasting, in the serving room at room temperature. The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70%.

Features