Cory Gowan, JJ Buckley, April 2012

50% cabernet sauvignon and 50% merlot. From a 43-hectare portion of this historic, 700-year old domaine planted at a high density of 7,700 vines/ha. The complex soils are a mix of different geological gravel formations, and yields are just 26 hl/ha. The wine was run off by gravity into 100% new French oak barrels from eight different coopers, for malolactic and six months of aging sur lies. This will be aged in barrel for roughly 18 months. Harvest ran from September 13th to October 6th. The fruit is hand-harvested and destemmed by hand on sorting tables manned by 200 people. The whole berries are then moved by hand to small oak fermenters. A deep shiny red, this is an ultra-concentrated wine and for me, the top Pessac of the vintage. The intense aromas of clay, violet, lilac, red flowers, cassis, blackberry, tar, and licorice immediately place this on another level. At this very young stage, it's incredibly tannic but ample minerality and fruit contribute to this long finish. Very powerful and doesn't quit. Michel Rolland consults. Tasted three times. Drink 2019-2035.

90 -91 points,

James Suckling, jamessuckling.com, April 2012

The nose of violets, warm stone and blueberries is very impressive. Full body, with chewy tannins and a firm finish. Outstanding but like to see a little more fruit in the mid-palate. Chewy.

92 -94 points,

Neal Martin's Wine Journal, April 2012

The 2011 is a blend of 50% Cabernet Sauvignon, 45% Merlot, 2% Cabernet Franc and 3% Petit Verdot cropped between 16th September and 7th October. It has a very refined bouquet with ripe blackberry, briary, crushed stone and graphite, almost Pauillac in style with impressive delineation. The palate is medium-bodied with ripe tannins, good acidity and much more substance than I was expecting. It is a Pape Clement whose byword is: panache. It is supremely well put together, very harmonious with a seamless finish that slips down the throat. Unashamedly modern in style as one would expect, but it is very well crafted.

92 -94 points,

Robert Parker's Wine Advocate, April 2012

I had the 2011 Pape Clement on four separate occasions and there was a slight sample variation, but this seems to be a fair estimate of its potential. A blend of 50% Cabernet Sauvignon, 45% Merlot and the rest tiny proportions of Cabernet Franc and Petit Verdot, the 2011 offers notes of lead pencil shavings, charcoal, barbecue meat, black cherries, black currants and plum sauce. This is a medium to full-bodied, dense as well as strikingly elegant and precise wine. The purity, palate presence and potentially complex aromatics always stand out in a Pape Clement. This example should drink well for 15-24 years.

This great terroir, which is basically within a suburb on the southern outskirts of Bordeaux only 2-3 miles from Haut Brion and La Mission Haut Brion, is just over 100 acres.

92 -94 points,

Stephen Tanzer's IWC, May 2012

Deep purple-ruby. Knockout aromas of blackcurrant and violet complicated by chocolate and spices. Then tighter and less opulent in the mouth than the nose would suggest, offering very pure, precise flavors of black fruits and minerals. The mounting tannins are polished and fine-grained, though not shy. This wine has the balance and structure to age well.

90 -92 points,

Wine Enthusiast, May 2012

This is a closed wine, dominated by dark, dry tannins and spice. The wine misses fruit with its solid core of dryness.

92 -95 points,

Wine Spectator, April 2012

Nothing is reined in here, with lots of roasted apple wood and mesquite aromas that lead to dark, plush blackberry and plum paste notes. Rich and broad, but well-detailed, this pounds its chest a bit, but it's impressively done.-J.M.

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