Château Pape Clément 2025

Fine, very fruity bouquet: cherry liqueur, blackberries, floral notes, with no dominant oak; juicy palate, well-structured, crisp and fruit-driven, with polished tannins and a long, spicy finish of red fruits. As in 2023, in this new, fresh, elegant style.

Really floral on the nose, expressive with ripe red and black fruit, incense perfumed scents and a rich headiness with such aromatic purity. Supple and velvety, round and lively with quite a delicate style here where the focus is on the clarity of the blueberry fruit and the lifted aspects rather than fleshiness or power. Almost understated, a word not often used with Pape. A soft salty, wet stone and chalky aspect on the finish. Definitely fresh with lots of energy here. Elegant and precise with a soft chew on the finish and ripe fruit. 1% Petit Verdot completes the blend. 3.68pH. A yield of 29hl/ha. Ageing 85% in barrels (1/3 new) and 15% in foudres. Harvest 3–25 September.

Dark ruby in color, cigar box, flowers, smoke, tobacco, blackberries, cocoa, and burning leaves create the aromatic profile. The palate is lushly textured, with layers of juicy, creamy fruits, dark chocolate, saffron, and a hint of tobacco leaves in the spicy finish. Aging takes place in 33% new, French oak, amphora, and other assorted, neutral vessels. The wine blends 53% Cabernet Sauvignon, 45% Merlot, 1% Petit Verdot, and 1% Cabernet Franc. 13.7% ABV, 3.68 pH. Harvesting took place September 3 - September 25. Yields were only 29 hectoliters per hectare. Drink from 2029-2060. 95-97 Pts

Wide-ranging and expansive, I love the bright notes of cherry pit and damson; tons of breadth and character, luscious with dark berry fruit, espresso and cocoa bean. Consultant: Julien Viaud. A new group technical director has joined from Penfolds, Pablo Laborde, arriving in early 2026, and was therefore involved in the blending and ageing of this vintage. Harvest ran from September 3 to 25. Yield: 23 hl/ha. 50% of the wine is aged in barrels, 25% of which are new. 55 ha, with a refocus on the historic vineyard around the estate in Pessac. Indigenous yeast fermentation.

Such finesse in the bouquet of Pape Clément, which shines through its many facets without any one element taking over. Nuances of ripe black berries mingle with notes of cocoa, a touch of eucalyptus, and then red berries. A highly accomplished union of freshness and ripeness, with exemplary complexity and subtlety. On the palate, the wine makes no secret of who it is—its strong identity deserves praise. The tannins are beautifully fine-grained and in harmony with the richness imparted by ageing, while the incisive acidity delivers salinity and freshness. A wine that stands out for its energy and contemporary style—one that doesn’t call its character into question, but rather sharpens it and showcases its strengths. What remains is to rein in the energy through the finish; ageing should help in that respect.

Deep black colour. The nose is intense, refined, fruity and subtle. Precise on entry, with a classy texture and a deep black-fruit flavour, the wine develops smoothly—melting and noble—towards a long finish with a slight liquorice note. Superb, and very hard to spit. Blend: 60% Merlot, 36% Cabernet Sauvignon, 3% Cabernet Franc, 1% Petit Verdot. Alcohol: 13.7% - pH: 3.6. Yield: 30 hl/ha. Production: 120,000 bottles. For the record, 60% Merlot at Pape Clément is a first. It’s not the only one, though—I’m also thinking of Château Olivier. All of which is to say that on great terroirs, Merlot has no urgent need to be replaced in order to cope with climate warming.