品飲筆記：酒色呈現陳年深紅帶點橘紅邊，香氣以橡木、煙草、皮革與熟果幹為主，接著舒展出黑果的餘韻與泥土、鹹礦感。口感柔順但有層次，單寧細緻不粗硬，酸度仍保有活力，尾韻悠長並帶些香料與礦物感。酒莊概況：黑教皇（Chateau Pape Clement）為古老的Cru Classé 名莊，現由Bernard Magrez擁有，並邀請顧問釀酒師協助提升細節。葡萄園與栽培：採分區管理、行間草生並以犁作與人工作業維持土壤活力；有去梢、綠穫等人工管理，並取得Terra Vitis與HVE3高環境價值認證，重視生態與產量控制。釀造工藝：全部以人工小箱摘採並在田間先行篩選，手工去梗與分選後以重力輸送到大木槽進行低溫浸皮前冷浸與長時間浸皮（約30–40天），手工踩皮或搥皮，熟成於法國橡木桶並在桶中完成乳酸發酵，橡木熟成約18個月。風格提醒：這款屬於成熟經典的波爾多風格，開瓶建議輕柔醒酒，搭配紅肉或熟成硬乳酪能更顯風味。
Tasting note: A refined mature Bordeaux showing a deep garnet rim with tawny hues. Aromas of cedar, tobacco leaf, leather and dried plum lead into layers of blackcurrant, savory earth and gentle oak spice. The palate is elegant and medium-full, with silky, well-integrated tannins, balanced acidity and a long, saline-tinged finish that reveals complex tertiary notes. Producer notes: Chateau Pape Clement — a Cru Classé estate under the ownership of Bernard Magrez with consultant winemakers such as Michel Rolland and Julien Viaud — combines traditional stature with contemporary precision. Vineyard notes: Parcel-based management with grass between rows, ploughing, integrated pest management, vigor control, manual green harvesting and Terra Vitis & HVE3 environmental certifications. Winemaking notes: Hand-harvested into small crates, meticulous sorting, manual destemming berry by berry and gravity transfers into 30–70 hl wooden vats. Low-temperature pre-fermentation maceration, manual punch-downs during a long 30–40 day maceration, then racked by gravity to French oak barrels for malolactic and aging. Aged ~18 months in oak. Drinking window and service: Drinking 2025–2034; decant gently about 30 minutes to remove any sediment and open up the aromatics. Food pairing: Best with richer red meats, classic French cuts and mature cheeses.
黑教皇是位於Pessac-Leognan的古老Cru Classé酒莊，現由Bernard Magrez經營。酒莊兼顧傳統與現代化管理，聘請顧問釀酒師協助風格塑造。田間以分區精耕、行間草生、人工修剪與綠穫控制產量，並取得Terra Vitis與HVE3等環境標章。釀造上強調人工摘採與分選、以重力與木槽溫和處理、長時間浸皮與法國橡木桶熟成（約18個月），追求細緻與陳年瓶陳的穩定性。
Chateau Pape Clement is a historic Cru Classé estate in Pessac-Leognan, currently owned by Bernard Magrez. The estate pairs traditional vineyard parcels and manual work with modern consulting teams (including Michel Rolland and Julien Viaud). Vineyard practices emphasize parcel-based management, grass between rows, integrated pest control, low-vigor regulation and environmental certifications (Terra Vitis, HVE3). Winemaking is meticulous: manual harvest, berry-by-berry destemming, gravity flow into wooden vats, long maceration and ~18 months aging in French oak.
