| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Pape Clement 1995 |
| Item No.：FBPL005 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：1959 Grand Cru Graves（red） |
| Appellation：Pessac-Leognan |
| Alcohol：13% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1 hour |
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Decanter：30 minutes |
| Scores： |
Robert Parker：90
Wine Spectator：90
Decanter： |
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| Tasting Note： |
Wine Advocate#115(2/1998) Rating: 90 points Drink:1998-2015
A softer, more accessible version of the more tannic 1996, Pape-Clement's 1995 exhibits a deep ruby/purple color, and a lovely nose of spice, lead pencil, minerals, smoke, and tobacco-tinged black currants. Rich and ripe, with medium body, sweet fruit on the attack, and an overall sense of elegance and impeccable equilibrium, this beautifully knit, complex wine is already enjoyable. One of the quintessentially elegant, complex, and most distinctive wines of Bordeaux, Pape-Clement has been in top form since the 1986 vintage. -Robert Parker
Wine Spectator (2007) Score: 90
Aromas of blackberry, tobacco and black licorice follow through to a full-bodied palate, with lots of ripe fruit and a chewy, slightly hot finish. Big, muscular wine. Needs time. Best after 2008. –JS
Decanter Rating：
Reserved, minerally nose. Similar weight and density to 1996 but a little warmer and rounder. Powerful tannic structure here, but the tannins are a little rustic and dry on the finish. Drink 2005-2010. |
| 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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