| 9 Most famous Cheteaus of Bordaux |
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| Information |
| Tradename：Chateau Pape Clement 2005 |
| Item No.：FBPL010 |
| Grape Varieties：Cabernet Sauvignon, Merlot |
| Classification：1959 Grand Cru Graves（red） |
| Appellation：Pessac-Leognan |
| Alcohol：13.5% |
| Specification：750ml |
| Decanting time： |
Original Bottle：2.5 hour |
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Decanter：1.5 hour |
| Scores： |
Robert Parker：98
Wine Spectator：96
Decanter： |
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| Tasting Note： |
Wine Advocate#176(4/2008) Rating: 98 points Drink: 2015-2043
Probably the greatest Pape-Clement ever made, the dense purple-colored 2005 (a blend of 55% Merlot and 45% Cabernet Sauvignon) exhibits sumptuous notes of smoky scorched earth, graphite, melted licorice, and blackberries. Once past the exquisite perfume, the wine reveals full body, extraordinary concentration, plenty of chocolate, smoke, cassis, and blackberry flavors, and that unmistakable volcanic ash-like earthiness that comes from this appellation. The tannins are slightly sweeter than those found in most northern Medocs, but this is still a backward, large-scaled effort that requires 7-8 years of cellaring. It should last for 30-35 years. -Robert Parker
Wine Spectator (3/31/2008) Score: 96
Dark in color, offering wonderful aromas of licorice, berry, fresh tobacco and currant, with Indian spices. Complex and full-bodied, with super silky tannins that caress every inch of the palate. Long and satisfying. A joy to taste this young wine. Best after 2015. 7,500 cases made. –JS
Decanter Rating：
Very ripe, modern wine. Red berry fruit with definite confit notes. Oak a little apparent but has a huge depth of fruit and firm, gripy tannins. Drink 2014-2025. |
| 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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