Pape Clement 2003 Sidste chance and 56% was fermented using

and 56% was fermented using whole clusters

der var ideelle til at producere en vin med både intensitet og finesse

Eftersmagen er vedholdende og elegant

Smagen bevæger sig mellem modne røde bær

som søger den modne og intellektuelle side af Bordeaux

Pape Clement 2003 Sidste chance and 56% was fermented usingRobert Parker This gorgeous, fully mature, complex Pape Clement exhibits notes of smoky tobacco, earth, loamy soil, forest floor, black cherries, plums and cassis. Medium to full bodied, fresh and lively, the acids have fallen away and the tannins have melted into an opulent, fleshy, classic Bordeaux. Consume it over the next 10 15 years. Bravo! Stephen Tanzer Ruby red. Very ripe aromas of kirsch, dark berries, gravel, espresso, minerals and exotic