| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Pape Clement 2000 |
| Item No.：FBPL007 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：1959 Grand Cru Graves（red） |
| Appellation：Pessac-Leognan |
| Alcohol：13.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：1.5 hour |
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Decanter：40 minutes |
| Scores： |
Robert Parker：95
Wine Spectator：92
Decanter： |
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| Tasting Note： |
Wine Advocate#146(4/2003) Rating: 95 points Drink:2007-2025
The profound 2000 (a blend of equal parts Merlot and Cabernet Sauvignon) continues to put on weight. An opaque purple color is accompanied by stunning aromas of wood smoke, cocoa, black currant and cherry liqueur, coffee, scorched earth, and new oak. A wine of extraordinary concentration, elegance, and complexity, it is one of the finest Pape Clements of the last three decades, but look out ... the 2001 may be even better! -Robert Parker
Wine Spectator (3/31/2003) Score: 92
Subtle aromas of blackberries and cherries, with hints of chocolate. Full-bodied, with silky tannins and a ripe fruit, chocolate aftertaste. A solid Pape Clément. Best after 2010. 6,915 cases made. –JS
Decanter Rating：
Shows all the positive traits of this generous vintage. Dark cherry fruit matched with classy oak (mocha, liquorice) with a slight burnt earth/smoky nuance. Soft ripe fruit on attack, sweet, warm, plenty of extract. Tannins plentiful, suave and polished.
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| Food Match： |
Western: Beef stew, buffalo, duck, lamb, ostrich, pepper crusted tuna, pot roast , ribs, steak, veal.
Chinese: Roast duck/goose,grilled lamb, roasted suckling pigeon,Spicy shrimps and crabs,dried or smoked meats,braised fish.
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