1982 Chateau Pape Clement

品飲概述：這支1982年出自佩薩克-雷奧尼昂的經典酒款已進入成熟階段，香氣以雪松、煙草、皮革與熟黑果為主，並伴有泥土、松露與些許雪茄盒的陳年氣息。口感偏中至飽滿，丹寧已圓潤但仍有質地，酸度中等帶使整體更顯立體，尾韻偏鹹礦質與香料。生產背景：酒莊現由 Bernard Magrez 擁有，曾邀請 Michel Rolland 與 Julien Viaud 擔任顧問，一直以傳統波爾多工法結合現代管理。釀造工法：園內分地塊管理，人工採收並進行嚴格分選，逐粒去梗與手工檢選，重力自然入槽於30–70hl木槽，低溫浸皮後以人工潰帽，浸皮30–40日，然後以法國橡木桶完成成熟並在桶中進行乳酸發酵，橡木陳年約18個月。田間與環境：重視地塊管理，行間保留草皮、採用耕作與動物拉耕等較友善土壤方式，並取得 Terra Vitis 與 HVE3 等環境標章，人工整理枝葉、摘心與綠果減產來控製產量與植株活力。特別提醒：1982年份存在少數桶或窖藏污染的報告，造成部分瓶有蔬菜腐敗樣的異味，購買時請留意來源與酒況。建議醒酒約45分鐘，能讓香氣打開並去掉沉澱。配餐以紅肉、野味與成熟硬質起司最合拍。

Tasting note: Mature and savory, this 1982 Château Pape Clément offers tertiary aromas of cedar, tobacco, leather, dried black cherry and earthy truffle notes with a hint of cigar box and oak spice. On the palate it sits medium–full with rounded, now-supple tannins, moderate acidity and a savory, mineral-tinged finish. Expect bottle variability in this vintage; some bottles developed vegetal off-notes historically. Producer notes: A Cru Classé estate owned by Bernard Magrez, with consulting input from Michel Rolland and Julien Viaud. The 1982 campaign was made in traditional Pessac style and later reports flagged cellar issues for some lots—exercise caution and check provenance. Winemaking notes: Manual harvest with first sorting in the vineyard; manual destemming and berry-by-berry selection, gravity transfers into 30–70 hl wooden vats, low-temperature pre-fermentation maceration, manual punch-downs and a 30–40 day maceration. The wine underwent malolactic fermentation in oak and was aged 18 months in French oak barrels. Vineyard notes: Parcel-based management with grass between rows, ploughing between vine rows, integrated pest management, vigor control, debudding/green harvesting and manual harvest in small crates. Tillage with animal traction and certification efforts (Terra Vitis, HVE3) underline the estate’s environmental practices. Serving suggestion: Decant about 45 minutes to remove any sediment and open tertiary aromas. Pairs well with roasted or braised red meats, rich game and matured cheeses.

Specification

• Alcohol %: 13.5 - 14.5%
• Decant Time: 45 minutes
• Taste: cedar, tobacco, leather, black fruit, earthy, truffle, cigar box, oak spice, savory, mineral, tertiary, silky tannins
• Food Matching: Beef (Châteaubriand, Beef Wellington, braised beef), Venison and game, Aged cheddar and other mature hard cheeses, Rich stews and roasted mushrooms
• Grape Variety: Cabernet Sauvignon , Merlot , Cabernet Franc ,

Winery

黑教皇酒莊歷史悠久，可追溯至與教皇克萊孟五世有關的中世紀時期，為格拉夫（Graves）重要的分級酒莊之一。現由 Bernard Magrez 經營，近年在保留傳統風格的同時進行現代化管理，注重地塊分級、人工採收與酒窖細緻處理。酒莊也投入橡木桶陳年與環境友善的栽培實務，並取得 Terra Vitis、HVE3 等認證，力求在品質與可持續性之間取得平衡。

Château Pape Clément is one of the oldest classified estates in Graves, with origins dating back to the medieval papacy linked to Pope Clement V. Today the estate is owned and overseen by Bernard Magrez, and has been modernized while retaining traditional cellar practices. Classified as a Cru Classé, Pape Clément combines meticulous vineyard parcel management with high-standard cellar work. In recent decades the estate has worked with noted consultants and invested in oak ageing and careful selection; it also pursues environmental certifications such as Terra Vitis and HVE3.