1996 Pape Clément
France
Pessac Léognan Grand Cru Classé, Graves
Bordeaux
Red
Bordeaux Blend
00
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Under new director Monsieur Larramona, Pape-Clement did significant crop-thinning in 1998, thereby providing the remaining grapes with better aeration. The estate thus was able to wait longer to harvest without risking rot. Ultimately the merlot was picked late, and quickly, beginning September 26. Tannin levels were virtually the same as in '96, and the estate carried out a longer-than-usual cuvaison My early look at the '98 revealed a rather powerful Pape-Clement, despite the relatively high 55% merlot.
00
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Bernard Pujol, who now does half his malolactic fermentation in barriques, adjusted his vinification in '97 "to respect the fruit" of the vintage. The temperature of fermentation was kept cooler, remontages were gentler and shorter, and there was less maceration after the fermentation ended. The tannic structure of the vintage, says Pujol, is hidden by fruit. Pape Clement is normally harvested a week or two later than Haut Brion just a couple of miles up the road, and Pujol points out that the '97 will be 12.7% alcohol with very little chaptalization.
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions