50% Merlot, 40% Cabernet Sauvignon, 10% Cabernet Franc from the outskirts of Bordeaux, in the village of Parempuyre. The grapes are hand-harvested into wooden baskets and then macerated in thermo-regulated steel vats for 25 to 30 days. Malolactic fermentation is partly carried out in new oak barrels. The wine is aged entirely in oak barrels, half of which are renewed every year, for 13 to 16 months. Careful racking, regular batonnage of the lees and fined with egg whites before being estate bottled.
Spicy, oaky nose. Juicy fruit and refreshing acidity. Showing its age nicely. The aftertaste is oaky rather than fruity. Slightly bretty, but not spoilt by it.
New vintage, available now, 85 stores, exclusive, cork 13.0%
14/10/2009

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mel

A hard days work there, Mel.... moving around all those flavours must be a nightmare. I just don't know how you do it

The *Pape Clement was very typical of the '04 vintage. Of the half dozen or so 04's that I have enjoyed, I thought there was a bit more fruit on the finish in Graves and in Pauillac for similar money.

Folks seem to enjoy 2004 right bank more, but I don't have any in stock, none in Sainsbury's then ?

Drink now or keep for a year or two is your message ?

I'm off to watch Master Chef now - how sad

Oh dear, * freudian typo on wish list, I have been treated to one of the 2004 Clement's but not the grand vin, no unfortunately, not that one.

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Duncan

Actually, someone was recommending master chef. Just don't seem to have the time. Amelia (14) told me I was doing too much and need to rein it in. Oh dear!

It has evolved quite a lot already so I wouldn't leave it more than a couple of years, no.

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mel

We're also fans. Three left, who ya reccon Dunc? I think the dark haired chap has got stronger as the comp has progressed. Not sure about the woman, Marrianne? I thought she was quite weak last night, not sure I would have put her through.

GK - We are betting on Steve, even though he may make a mini mistake under pressure in the final, he has not spent long enough in a Michelin star environment, yet he has more flare, and his starter was magic to the judges. His halibut and sauce was also exquisite according to the michelin star restaurenters.

Marriane's desert indicated a huge amount of skill, but she tried to achieve too much in the time - I recon she got through on that. Also her succulent meat cooking is said to be spot on.

- I'm gonna try and find one of those spoons (like a victorian tea strainer spoon with a lid) to smoulder Alder wood chips under a glass cheese plate lid -

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Duncan