| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Pape Clement 2003 |
| Item No.：FBPL009 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：1959 Grand Cru Graves（red） |
| Appellation：Pessac-Leognan |
| Alcohol：13.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：2 hour |
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Decanter：1 hour |
| Scores： |
Robert Parker：94
Wine Spectator：93
Decanter： |
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| Tasting Note： |
Wine Advocate#164(4/2006) Rating: 94 points Drink: 2006 - 2026
The 2003 is evolved (part of its extraordinary appeal). Complex characteristics of smoke, meat, lead pencil shavings, sweet plums, black cherry liqueur, blackberries, and a hint of espresso are followed by an opulent, full-bodied wine with moderately high but silky tannin, a layered texture, and copious glycerin, which gives it a big, savory, expansive mouthfeel. The finish is long and persistent. This example appears to be on a fast evolutionary track, but it will probably never close down, and should last 15-20 years ... at the minimum. -Robert Parker
Wine Spectator (3/31/2006) Score: 93
Intense aromas of crushed berry, mineral, tobacco and smoke. Full-bodied, with silky tannins and loads of ripe, rich fruit. Goes on for minutes. This is tight and well-structured. Best after 2011. 7,080 cases made. –JS
Decanter Rating：
Very deep ruby with purple rim, lots of glycerine on the glass, smoky, complex nose showing deep blackcurrant fruit and good oak, smooth, ripe, very polished expression, excellent fruit and finely grained tannins. 2010-25. |
| 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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