
1956 Chateau Pape Clement
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- Most Recent Global Avg Price (ex-tax)
- $ 425 / 750ml
- From July 2025
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Be the first to rate
- 1 Critic Review
- Style Red - Savory and Classic
- Grape Variety Bordeaux Blend Red
- Food Pairing Beef and Venison
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Classified Red Wine. Cru Classe de Graves in 1959. This producer also makes a white wine. Ensure your merchant has the color you are looking for.
Vineyard notes: "VINEYARD MANAGEMENT ?- Parcel based management - Grass grown between the grass, ploughing between vine rows - Integrated pest management, vigor control - Debudding, removal of side shoots, green harvesting - Manual harvest in small crates - Tillage with animal traction - Terra Vitis Label and HVE3 Label (high environmental value 3th level )"
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£16.50+ VAT for 1-5 Cases Additional £2 per case 6 and over.
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£16.50+ VAT for 1-5 Cases Additional £2 per case 6 and over.
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Details
- Classification
- Cru Classé
- Drinking Window
- 1968-2010
- Alcohol ABV
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13.5 - 14.5%
- Sweetness
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Dry
- Maturation
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Oaked
- Consultant Winemaker
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Michel Rolland Julien Viaud
- Ownership
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Bernard Magrez
- Closure Type
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Cork
- Vineyard Notes
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VINEYARD MANAGEMENT ?- Parcel based management - Grass grown between the grass, ploughing between vine rows - Integrated pest management, vigor control - Debudding, removal of side shoots, green harvesting - Manual harvest in small crates - Tillage with animal traction - Terra Vitis Label and HVE3 Label (high environmental value 3th level )
Read more
- Winemaking
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- First sorting in the vineyard, manual harvest in crates - Manual destemming berry by berry and use of a sorting table - Transfer into 30-70 hl wooden vats by gravity flow - Low temperature pre-fermentation maceration - Manual punching down - 30-40 day maceration - The wine is run off into French oak barrels by gravity flow - Malolactic fermentation in oak barrels
Read more
- Ageing
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18 months in oak barrels
Suggested Dishes to Pair With This Wine
- Braised beef with dumplings Main Course
- German
- Châteaubriand Main Course
- With Béarnaise sauce
- French
- Beef Wellington Main Course
- Contains: beef fillet, mushrooms, puff pastry
- British
- Cheddar Cheese Course
- British
Details
- Classification
- Cru Classé
- Drinking Window
- 1968-2010
- Alcohol ABV
-
13.5 - 14.5%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Consultant Winemaker
-
Michel Rolland Julien Viaud
- Ownership
-
Bernard Magrez
- Closure Type
-
Cork
- Vineyard Notes
-
VINEYARD MANAGEMENT ?- Parcel based management - Grass grown between the grass, ploughing between vine rows - Integrated pest management, vigor control - Debudding, removal of side shoots, green harvesting - Manual harvest in small crates - Tillage with animal traction - Terra Vitis Label and HVE3 Label (high environmental value 3th level )
Read more
- Winemaking
-
- First sorting in the vineyard, manual harvest in crates - Manual destemming berry by berry and use of a sorting table - Transfer into 30-70 hl wooden vats by gravity flow - Low temperature pre-fermentation maceration - Manual punching down - 30-40 day maceration - The wine is run off into French oak barrels by gravity flow - Malolactic fermentation in oak barrels
Read more
- Ageing
-
18 months in oak barrels
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Vintage quality: Poor
Current condition: Likely past it
The 1956 vintage for Bordeaux was marked by both dramatic and severe weather events.
The year was the coldest year on record for Bordeaux since 1709 and devasting frosts plagued the vintage. Although the growing season initially began well, but at some point during the s...
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