I certainly underrated the 2010 Pape Clement from barrel, rating it only 93-95+. (Thank God I put a “plus” there!) Having tasted it four times in Bordeaux, and rating it perfect three times and 99 the fourth time, this final blend of 51% Merlot, 47.5% Cabernet Sauvignon, and 1.5% Petit Verdot is perfection in a bottle. Tipping the scales at 14.5% natural alcohol, there are 8,000 cases of it. Its sublime elegance, the power, the medium to full-bodied texture, the silky tannins, the subtle notes of smoke, lead pencil shavings, black currants, charcoal, camphor, blueberry and cassis fruit are all remarkable. It is a rich, full-throttle wine, but the elegance and the great terroir of Pape Clement come through in abundance. It is slightly more developed and evolved than the 2005 was at a similar point in its evolution, but it certainly needs another 5-7 years to develop further nuances, which it surely will. This wine will last 30-40+ years. ||Kudos to proprietor Bernard Magrez, who has built an empire based on high quality more than any other characteristic. Wine Advocate.February, 2013
Very chewy, with wonderful blueberry and mineral character. Hints of mint too. Full and super classy. Love the texture of the tannins. Hyper-refined in texture. jamessuckling.com
Superb concentration of ripe Cabernet fruit, slightly smoky, potentially very complex, wonderful presence and richness on the palate, ripeness and tannins in complete harmony, very good indeed and a great future. Drink 2015-30. Steven Spurrier, decanter.com
Pape Clement - Black in color, smoke, truffle, burning wood, jammy blackberry, earth and hot stone aromas are found with ease. This concentrated, powerful wine is filled with sweet, ripe, boysenberry, cassis and licorice. Polished, supple and opulent in texture, the wine ends with a long pure fresh, blackberry liqueur sensation. Some tasters will appreciate that this is toned down from the full throttle 2005. winecellarinsider.com
Tasted three times, the Pape-Clement ’10 is a blend of 50% Cabernet Sauvignon and 50% Merlot, this has a surprisingly conservative bouquet but with very fine delineation and clarity. Blackberry and a touch of briary. The palate is very well balanced, very fine tannins and superb tension, the acidity lending this great poise and freshness. Good grip on the finish, this is an outstanding Pape-Clement. Tasted March 2011. Neal Martin erobertparker.com
A flashy, modern style, with lots of dark fig, anise and graphite notes, pushed by more black currant sauce and tar. Ample toast runs through the finish, but this has plenty of raw material. James Molesworth, winespectator.com
A lot of wood and dark liqueur fruit on the nose. A very liqueur style, chewy and very full-bodied. A bit too prune for my taste but attarctive if this is your kind of wine. Certainly well made in a late harvest style.
The deep ruby purple 2010 Pape Clement exhibits aromas of blackberries, plums, cassis, cedar and spices, followed up on both nose and palate by a gorgeous spectrum of flavours, with cashmere-like thick tannins and a long finish. I am often not a fan of Pape Clement, finding it too polished and slick, but here is a lovely textured wine with plenty of substance and charm, coming across as rich without being heavy. In short, this is a gorgeous wine, the most impressive vintage of Pape Clement I have tasted, and a wine that will easily keep for a decade or more.asianpalate.com
Very dark with even a hint of brown. Direct and leathery on the nose. Then very sweet – almost right-bank sweetness – but then it returns to acidity and fine tannin. A dramatic even if not-that-comfortable wine. Almost too drying on the finish but it works in the end. Slightly tarry finish. Not the most succulent.
Nocturnal magenta passes through verspertine tones to a cardinal purple edge. Resistant aromas give little hint of the rich, full, dark-fruited, herbaceous, spice and tobacco flavours, under well-balanced fruit and tannins
I tasted the 2009 a year ago. It has similar withdrawn intensity and wonderful brooding under the surface, a similar richness and body, with dark fruits and spices. Though both may be good to drink in 10-15 years, both will be at their best in 35-40 years. The 2010 will be a fitting celebration of this early fourteenth-century pontifical foundation, with what may be its best of the decade.