Blanc Pessac-Léognan AOC - Château Pape Clément

Blanc Pessac-Léognan AOC - Château Pape ClémentThe elegant Blanc Pessac-Léognan from the pen of Château Pape Clément shines into the glass with bright light yellow. This mature white wine also flatters the eye with golden yellow reflections When swirling the wine glass, one can perceive a perfect balance in this white wine, because it does not stand out on the walls of the glass neither watery nor syrupy or liqueur-like. The first nose of Blanc Pessac-Léognan reveals notes of green banana and lemons. The fruity aspects of the bouquet are joined by notes of barrel aging such as even more fruity-balsamic nuances. The Château Pape Clément Blanc Pessac-Léognan presents itself pleasantly dry to the wine enthusiast. This white wine is never coarse or meager, but round and smooth. Balanced and multifaceted, this dense white wine presents itself on the palate. The finale of this very ripening white wine from the wine-growing region of Bordeaux, more precisely from Pessac-Léognan, finally captivates with extraordinary reverberation. Vinification of the Château Pape Clément Blanc Pessac-Léognan The basis for the first-class and wonderfully balanced Cuvée Blanc Pessac-Léognan of Château Pape Clément are Sauvignon Blanc, Sauvignon Gris and Semillon grapes. Blanc Pessac-Léognan is an Old World wine in the best sense of the word, as this Frenchman exudes an extraordinary European charm that clearly underscores the success of Old World wines. When perfectly ripe, the grapes for Blanc Pessac-Léognan are harvested exclusively by hand without the aid of punishing and barely selective full harvesters. After the harvest, the grapes quickly reach the winery. Here they are selected and carefully crushed. Fermentation follows in concrete and small wood at controlled temperatures. The vinification is followed by a maturation of 16 months in oak barriques. Food recommendation for the Blanc Pessac-Léognan of Château Pape Clément Enjoy this white wine from France ideally well chilled at 8 - 10°C as a companion to leek soup, cabbage roulades or spaghetti with caper-tomato sauce.