Chateau Pape Clement 2010

Bewertungen

• 100/100

  The Wine Advocate
  I certainly underrated the 2010 Pape Clement from barrel, rating it only 93-95+. (Thank God I put a “plus” there!) Having tasted it four times in Bordeaux, and rating it perfect three times and 99 the fourth time, this final blend of 51% Merlot, 47.5% Cabernet Sauvignon, and 1.5% Petit Verdot is perfection in a bottle. Tipping the scales at 14.5% natural alcohol, there are 8,000 cases of it. Its sublime elegance, the power, the medium to full-bodied texture, the silky tannins, the subtle notes of smoke, lead pencil shavings, black currants, charcoal, camphor, blueberry and cassis fruit are all remarkable. It is a rich, full-throttle wine, but the elegance and the great terroir of Pape Clement come through in abundance. It is slightly more developed and evolved than the 2005 was at a similar point in its evolution, but it certainly needs another 5-7 years to develop further nuances, which it surely will. This wine will last 30-40+ years."

• 19/20

  Weinwisser
  Sattes Granat mit rubinroten und violetten Reflexen. Bombiges Bouquet, viel reife Pflaumen, exotische Hölzer, Zedern, Korinthen, ausladende Amarenasüsse, Mokkatouch, Ruby- affin wegen leicht überreifer Trauben. Mundfüllender Gaumen, auch hier eine unbändige Süsse zeigend, die sich mit Kirschkompott und schwarzen Bounty- Noten vermischt, im Finale dunkles Malz, leicht kernige Gerbstoffe, Szechuanpfefferkörner und eine nachhaltige, schwarzbeerige Aromatik mit Pumpernickelnuancen. Etwas weniger von allem könnte hier mehr sein. Wer den Wein blind ins Glas bekommt, sucht nicht unbedingt in Bordeaux nach der Lösung. Kenner werden ihn aber hoch einschätzen müssen. Der Wein ist eine Bombe, aber ich trauere den klassischen Papes hinterher."

• 96/100

  James Suckling
  Intense blueberry nose with great precision and expression. Full and vibrant on the palate with a minty note. Vanilla. Wonderful structure. Firm but ripe tannins and very long. Needs time to soften. Great potential. Try in 2016."

• 95/100

  Wine Spectator
  Nicely toasty, with a lovely broad stroke of mocha and ganache spread over the velvety core of plum sauce, blackberry coulis and steeped currant fruit. The long, polished finish keeps a tarry thread running along with the fruit, adding length and range. Not shy on style. Best from 2018 through 2035."

• 95/100

  Wine Enthusiast
  A smooth, dense wine, ripe and polished. It brings out a modern view of Bordeaux, dark and concentrated, hinting at the new-wood aging. At the same time, the wine has a serious edge that promises proper aging."

• 95/100

  The Wine Cellar Insider
  Fat, deep, intense and packed with licorice, smoke, fresh ground coffee beans, black cherries, fennel, blue fruits, earth and plums. Thick, rich, full bodied, lush textured and packed with layers of rich, dark berries, chocolate and oak, this blend of 62% Cabernet Sauvignon, 37% Merlot and 1% Cabernet Franc produced a strong vintage for Pape Clement."

• 95/100

  Falstaff
  Tiefdunkles Rubingranat, violette Reflexe, zarte Randaufhellung, zart ätherisch unterlegte Kirschenfrucht, ein Hauch von Cassis, etwas Kakao und Nougat, attraktives Bukett. Saftig, kraftvoll, feine Extraktsüße gut integrierte, tragende Tannine, schokoladige Textur, zeigt eine gut Länge, reife dunkle Beeren und Nougat auch im Finish, feine Edelholzwürze, sehr gutes Zukunftspotenzial. Wird seine Zeit brauchen."

• 93/100

  Decanter
  Pape Clement was still all about shoulders and pecs at this point; and even at 10 years old this is a serious beast. There is a lovely elegant uptick through the finish, offering a counterpoint to black chocolate shavings, black olive, cut herbs, rosemary and cinnamon, just full of spice and power. It's a good wine, no question; if not particularly signature Pessac."

• 17/20

  Jancis Robinson
  Tasted blind. Brick-rimmed and deep garnet. Ripe, almost exotic in its tertiary sweetness of black fruit, coffee and charry oak. Tastes a little over-extracted on the palate but the fruit is still holding centre stage so it may come round once the massive tannins have softened further. Meaty and savoury in its bold richness."