| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Pape Clement 1988 |
| Item No.：FBPL018 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：1959 Grand Cru Graves（red） |
| Appellation：Pessac-Leognan |
| Alcohol：12.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hour |
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Decanter：40 minutes |
| Scores： |
Robert Parker：92
Wine Spectator：90 |
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| Tasting Note： |
Wine Advocate#85(2/1993) Rating: 92 points Drink: 1993-2008
Possessing the quintessential Graves elegance and perfume, the 1988 is impressively deep in color for a Graves, with a thrillingly fragrant nose of roasted chestnuts, tobacco, currants, and earthy stones. One notices that this is an atypically backward, full Pape-Clement, but there are wonderful ripeness, and high, velvety tannins. The finish is all smoky-scented black-cherries. -Robert Parker
Wine Spectator (11/30/1998) Score: 90
This is the first of a string of modern, well-made Papes, showing blackberry, mint and currant character throughout. Full-bodied, with silky, fine tannins. Best after 2000. –JS
Decanter
Deep red; curious nose, slightly baked, oaky; rich but austere, tannic, rather hard, concentrated but very closed; quite good length and a dry finish.
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| Food Match： |
Western food: Beef stew, buffalo, duck, lamb, ostrich, pepper crusted tuna, pot roast , ribs, steak, veal.
Chinese food: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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