Viniou Reviews
Château Pape Clément 1989 from Pessac-Léognan is a magnificent red Bordeaux, produced from a meticulous blend of predominantly Cabernet Sauvignon and Merlot, with small proportions of Cabernet Franc and Petit Verdot depending on the vintage. The 1989 vintage is celebrated for its richness and balance, marked by an optimal growing season that brought about excellent ripeness and concentration in the grapes. The terroir of Château Pape Clément is one of the great assets of this estate, with gravely soils atop clay and limestone subsoils, providing superb drainage and imparting a distinctive minerality and finesse to the wine. Vinification here is detailed and precise: following hand-harvesting, the grapes undergo meticulous sorting, traditional fermentation in temperature-controlled vats, followed by maturation in oak barrels, a significant proportion of which are new, lending complexity and fine, integrated tannins.
The Graves region, and more narrowly Pessac-Léognan, lies just south of the city of Bordeaux. Renowned as the birthplace of Bordeaux’s oldest vineyards, the area has been respected for centuries for its gravely, sandy soils—ideal for both reds and whites—and its relatively mild, maritime climate. These conditions encourage a long growing season, supporting gradual and even ripening. The history here runs deep, dating back to the Middle Ages, with Château Pape Clément itself founded in the 13th century and named for Pope Clement V. The union of tradition, unique soils, and the savoir-faire passed through generations make wines from this area elegant, structured, and capable of remarkable ageing.
Château Pape Clément 1989, at this stage, displays a bouquet of dried black fruits, tobacco, cedar, leather, and forest floor, alongside tertiary notes of cigar box and truffle. On the palate, it’s velvety, balanced and deep, with softened tannins and a lingering finish. Perfect pairings include classic French dishes such as roast lamb with herbs, duck breast with a red wine reduction, or regional cuisine like entrecôte à la Bordelaise. Mature cheeses like Comté or aged Gouda also complement its complexity beautifully.
For optimal enjoyment, decant gently to separate from any sediment and serve at 17-18°C to reveal all its nuanced aromas and flavours. This rare vintage is a testimony to the greatness of mature Bordeaux and demonstrates the enduring splendour of Pessac-Léognan’s terroir.
