Château Pape Clement red - Pessac-Léognan 2003

Wine Advocate

95 / 100

byRobert Parkerthe8/29/2014

This gorgeous, fully mature, complex Pape Clement exhibits notes of smoky tobacco, earth, loamy soil, forest floor, black cherries, plums and cassis. Medium to full-bodied, fresh and lively, the acids have fallen away and the tannins have melted into an opulent, fleshy, classic Bordeaux. Consume it over the next 10-15 years. Bravo!

Wein Wisser

19 / 20

byRené Gabrielthe11/19/2007

Mittleres, leuchtendes Granat, Purpurschimmer in der Mitte. Eine göttliche Nase, süsse, gekochte Kirschen, Grenadine, Kokos-Bounty, Himbeerparfüm, halbschwere Süsse, gleichzeitig aber auch frisch und verspielt. im Gaumen reich, perfekt ausgeglichen, viel Süsse in den Tanninen und im Extrakt, veloursartige Textur mit viel Stoff im Innern, gebündeltes Finale. Vielleicht kein typischer Pape, auch kein typischer Bordeaux, aber ein gewaltiger, ausufernder Wein, der sich jetzt schon gut trinken lässt und den man nie mehr vergessen wird.

Wine Advocate

94 / 100

byRobert Parkerthe4/24/2006

Named after the first French pope, this brilliant 75-acre estate located just south of the beltway surrounding the city of Bordeaux is planted with 60% Cabernet Sauvignon and 40% Merlot. Produced from yields of 25 hectoliters per hectare, the 2003 is evolved (part of its extraordinary appeal). Complex characteristics of smoke, meat, lead pencil shavings, sweet plums, black cherry liqueur, blackberries, and a hint of espresso are followed by an opulent, full-bodied wine with moderately high but silky tannin, a layered texture, and copious glycerin, which gives it a big, savory, expansive mouthfeel. The finish is long and persistent. This example appears to be on a fast evolutionary track, but it will probably never close down, and should last 15-20 years ... at the minimum.

Wine Spectator

93 / 100

byJames Sucklingthe3/31/2006

Intense aromas of crushed berry, mineral, tobacco and smoke. Full-bodied, with silky tannins and loads of ripe, rich fruit. Goes on for minutes. This is tight and well-structured. Best after 2011.

Wine Advocate

94-96 / 100

byRobert Parkerthe4/29/2005

A stunning success that has gone from strength to strength since I tasted it last year, Pape Clement is clearly one of the stars of the vintage. It boasts an inky dark plum/purple color as well as a big, sweet nose of smoked meats, lead pencil shavings, incense, blackberries, cherries, and plums. Opulent and full-bodied with decent acidity, lavish quantities of glycerin and concentration, and sweet tannin in the long finish, it should be relatively accessible in its youth, but age effortlessly for well over two decades. It is hard to know what some of the 1959s tasted like at a similar stage, but this could be a modern-day version of that hot-year vintage. A brilliant wine – don’t miss it!

Wine Advocate

92-94 / 100

byRobert Parkerthe4/30/2004

After the great performance of Haut-Brion, Pape Clement is undeniably the star of the Pessac-Leognan region. A blend of 60% Cabernet Sauvignon and 40% Merlot produced from low yields of 25 hectoliters per hectare, this deep purple-colored 2003 possesses a soft, projected, forward, smoky bouquet offering black currant, graphite, licorice, and earthy scents. Medium to full-bodied, with heady alcohol, low acidity, high pH, medium to full body, and a layered, fleshy finish, it will drink well between 2006-2016. This is a very seductive wine.