Wines Pessac-Léognan Château Pape Clément - 1989

Château Pape Clément 1989 is a remarkable red wine from the prestigious Pessac-Léognan appellation within the Graves region of Bordeaux. This vintage, crafted primarily from Cabernet Sauvignon and Merlot, benefits from the ancient gravelly soils that are the hallmark of this terroir, facilitating perfect drainage and promoting deep root systems for the vines. The 1989 vintage enjoyed a particularly favourable growing season, resulting in optimal ripeness and concentration. Vinification at Château Pape Clément adheres to a meticulous, traditional Bordeaux approach—manual harvesting, fermentation in temperature-controlled vats, and ageing in French oak barrels, a proportion of which are new each year. With several decades of maturation, this wine has evolved to display exquisite complexity: notes of cigar box, leather, truffle, and plum blend harmoniously with softened tannins and a lingering, elegant finish.

Pessac-Léognan, situated south-west of the city of Bordeaux, is renowned for its gravel soils deposited by prehistoric rivers, contributing significantly to the distinctive character of the region’s wines. The climate is temperate and reliably warm during the growing season, which, coupled with the reflective properties of the gravel, aids in the ripening of classic Bordeaux varieties. Graves boasts a noble winemaking history, being one of the oldest producing regions in Bordeaux, and is the only Bordeaux subregion equally celebrated for both its reds and whites.

For food pairings, the mature and nuanced profile of this Château Pape Clément 1989 lends itself beautifully to traditional dishes such as roast lamb with rosemary, beef Wellington, or duck breast with a red wine reduction. For a regional touch, consider serving with entrecôte à la bordelaise, featuring a sauce of local red wine and shallots. Earthy accompaniments like truffled mashed potatoes or wild mushroom fricassée will echo the wine’s evolved aromas.

For optimal enjoyment, it is best served at 17-18°C. Decanting an hour before serving will facilitate aeration and allow the bouquet to fully express the tertiary aromas developed over its impressive ageing. This is a wine to be savoured slowly, befitting its grandeur and maturity.