Château Pape Clément #132
Sustainable Viticulture
Pape Clément employs organic mowing practices, utilizing 30 local sheep to graze the vineyards during winter. Since 2012, the estate has been committed to sustainable viticulture, joining an environmental management plan for Bordeaux’s wine industry and achieving the High Environmental Value certification. Equipped with its own radar system to detect potential storms, Pape Clément releases a helium balloon, carrying hygroscopic salts to prevent hail formation in clouds up to 30km away.
The Wine Portfolio
The 60-hectare vineyards predominantly produce reds, with over 90% of the output divided evenly between Merlot and Cabernet Sauvignon, complemented by a touch of Cabernet Franc and Petit Verdot constituting the remaining 5%.
CHÂTEAU PAPE CLÉMENT ROUGE Grand Cru Classé de Graves
WINEMAKING
- First sorting in the vineyard, manual harvest in crates
- Manual destemming berry by berry and use of a sorting table
- Transfer into 30-70 hl wooden vats by gravity flow
- Low temperature pre-fermentation maceration
- Manual punching down
- 30-40 day maceration
- The wine is run off into French oak barrels by gravity flow
- Malolactic fermentation in oak barrels
- Aging for 18 months in oak barrels
BLEND
56% Cabernet Sauvignon, 40% Merlot, 4% Cabernet Franc.
CHÂTEAU PAPE CLÉMENT BLANC Grand Vin de Graves
WINEMAKING
- Manual filling into the pneumatic press
- Pressing of the whole berries with slow pressure without crumbling, under inert atmosphere to protect the aromas
- Run off of the juice into oak barrels by gravity flow
- Settling and fermentation in French oak barrels
- Aging on the lees, stirring of the lees
- 15% of the wine is aged in a state-of-the-art egg-shaped concrete tank
- Aging for 16 months in oak barrels
BLEND
50% Sauvignon blanc, 40% Sémillon, 10% Sauvignon gris.
CLÉMENTIN ROUGE Grand Vin de Graves
WINEMAKING
- First sorting in the vineyard
- Use of a sorting vibrating table
- Transfer into 25-90 hl vats by gravity flow
- Low temperature pre-fermentation maceration (8°C )
- Manual punching down
- 30-35 days maceration
- The wine is run off into French oak barrels by gravity flow.
- Malolactic fermentation in barrels
- Aging for 16 months in barrels
BLEND
70% Merlot, 30% Cabernet Sauvignon
CLÉMENTIN BLANC Grand Vin de Graves
WINEMAKING
- Manual filling into pneumatic pressing
- Pressing of the entire berries with slow pressure under inert atmosphere
- Running off into oak barrels by gravity flow
- Settling and alcoholic fermentation in French oak barrels
- Aging on fine lees, stirring out of the lees
- Aging for 15 months in 55% new oak barrels, 35% one year-old wine and 10% egg-shaped concrete tanks
BLEND
75 % Sauvignon blanc, 20 % Sémillon, 5% Muscadelle.