2018 Château Pape Clément Grand Cru Classé de Graves Rouge, Pessac-Léognan, Bordeaux, FranceABOUT THIS WINE A blend of 66% Cabernet Sauvignon, 30% Merlot, and the rest Cabernet Franc. A first sorting in the vineyard; then a second sorting on vibrating sorting tables. Transfer of berries to 25 to 90 hectolitre stainless steel and concrete vats by gravity flow. A pre fermentation cold soak at 8C. Completely manual pigeages. 30 days soak on the skins. The wine is run off directly into barrels by gravity flow. Malo lactic fermentation in barrel

Yields are kept to 3

The results are undeniable: depth

but thanks to biodynamic farming and composting

has pushed things further with a shift towards bio-dynamic viticulture

Givry is known for its refined and approachable reds

which contributes a rich

We hear the same mantra at this domaine that we hear in all of the top estates that we work with: “Quality is made in the vineyard

The grapes from the first seven harvests were sold

and her brother Matthias

The majority of the estate is planted to Ugni Blanc and 1 hectare is reserved exclusively for the production of the regional apéritif

It is the only wine in the range that spends time in old large foudre in addition to concrete

and Doga delle Clavule