Château Pape Clement

Château Pape Clément is a Grand Cru Classé des Graves that has been famous for centuries for the quality of its great wines. It is one of the historic domaines of the Bordeaux region, created by Bertrand de Goth, who in 1305 became Pope under the name of Clément V. The first vintages date as far back as 1252, and after more than seven centuries, Château Pape Clément is still a prestigious reference point for all producers in the region. The estate was acquired in 1980 by Bernard Magrez, who in the following years also took control of the domaine: La Tour Carnet in the Haut Médoc, Château Fombrauge in Saint-Emilion and Clos Haut Peyraguey in Sauternes), establishing itself as one of the most important players on the Bordeaux scene. Under the leadership of Bernard Magrez, Château Pape Clément has regained its former glory, thanks in part to the advice of renowned winemaker Michel Rolland.

The property is located in the municipality of Pessac and falls within the Pessac-Léognan Appellation, among the most famous in the entire Graves area. The estate covers a total area of about 60 hectares, divided into three main parcels, located near the historic Château. The area enjoys particularly favorable soil and climate conditions for quality viticulture. The soils consist of ancient alluvial terraces, called "nappe des graves pyrénéennes," characterized by a surface layer of small pebbles, deposited by the Garonne about one and a half million years ago. According to local traditions, red grapes: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and white grapes: Sauvignon Blanc, Sauvignon Gris, Sémillon and Muscadelle are grown between the rows.

The real wealth of the Domaine lies precisely in an extraordinary vineyard heritage. All work in the vineyard, including the harvest, is done manually with great care and attention. Horses are used in the vineyard so that the soils are not compacted by heavy mechanical means and can maintain natural vitality. At the end of harvesting operations, the grapes are again selected on sorting tables to send only healthy and perfectly ripe bunches to vinification. Careful fermentations and long aging in French oak barrels result in a range of wines of absolute excellence.