Chateau Pape Clement Blanc 2013
- Producer Chateau Pape Clement
-
Blend
3% Muscadelle
44% Sauvignon Blanc
16% Sauvignon Gris
37% Semillon - Country France
- Region Bordeaux
- Appellation Pessac-Leognan
- UPC 0 15643 48100 0
The Chateau
Chateau Pape Clément is one of the oldest properties in Bordeaux. The vineyard was first planted in the 13th century by Bertrand de Goth, the youngest son of a noble family from Bordeaux. He was the Archbishop of Bordeaux and became Pope in 1305, then took the name of Clément V. The vineyard was run by the Bordeaux Archbishopry until the French Revolution. The estate can take pride in the production of wine in the same vineyards for over 7 centuries.
Average yields
28 hl per hectare
Harvest
From September 23rd to October 3rd 2013
Technical characteristics
Appellation: Pessac- Leognan
Location : Pessac
Area under vines : 7,85 hectares
Grape varieties planted : 46% Sauvignon blanc, 48% Semillon, 5% Sauvignon Gris, 1% Muscadelle
Age of the vines : 27 years
Planting density : 7,200 vines per hectare
Soil : Clay gravels dating back to the end of the Pliocene epoch and the Quaternary period.
Vineyard management :
- Parcel based management, natural grass growing, ploughing between vine rows
-Integrated pest management, vigor control
-Debudding, removal of side shoots, green harvesting
-Manual harvest in 4 passes
Location : Pessac
Area under vines : 7,85 hectares
Grape varieties planted : 46% Sauvignon blanc, 48% Semillon, 5% Sauvignon Gris, 1% Muscadelle
Age of the vines : 27 years
Planting density : 7,200 vines per hectare
Soil : Clay gravels dating back to the end of the Pliocene epoch and the Quaternary period.
Vineyard management :
- Parcel based management, natural grass growing, ploughing between vine rows
-Integrated pest management, vigor control
-Debudding, removal of side shoots, green harvesting
-Manual harvest in 4 passes
Winemaking
-Manual filling into the pneumatic press
- Pressing of the whole berries with slow pressure without crumbling, under inert atmosphere
-Run off of the juice into oak barrels by gravity flow
-Settling and fermentation in French oak barrels
-15% of the wine is aged for 18 months in a state-of-the-art eggshaped concrete tank
- Aging on fine lees, stirring of the lees
- Pressing of the whole berries with slow pressure without crumbling, under inert atmosphere
-Run off of the juice into oak barrels by gravity flow
-Settling and fermentation in French oak barrels
-15% of the wine is aged for 18 months in a state-of-the-art eggshaped concrete tank
- Aging on fine lees, stirring of the lees
