First sorting in the vineyard, manual harvest in crates. Manual destemming berry by berry and use of a sorting table. Transfer into 30-70 hl wooden vats by gravity flow. Low temperature pre-fermentation maceration. Manual punching down. 30-40 day maceration. The wine is run off into French oak barrels by gravity flow. Malolactic fermentation in oak barrels. Aging for 18 months in oak barrels.

Not far off the quality of the monumental 2005, Pape Clement's 2008 wascropped at a lowly 30 hectoliters per hectare. The final blend is 55% Cab.Sauvignon, 42% Merlot, and 3% Petit Verdot. The 2008 displays a classicnorthern Pessac-Leognan nose of truffles, asphalt, scorched earth, charcoal,creme de cassis, spice box, and spring flowers. Super-pure and medium tofull-bodied with stunning concentration, admirable purity, slightly moreacidity than usual, and formidable depth and length, given read more...Not far off the quality of the monumental 2005, Pape Clement's 2008 wascropped at a lowly 30 hectoliters per hectare. The final blend is 55% Cab.Sauvignon, 42% Merlot, and 3% Petit Verdot. The 2008 displays a classicnorthern Pessac-Leognan nose of truffles, asphalt, scorched earth, charcoal,creme de cassis, spice box, and spring flowers. Super-pure and medium tofull-bodied with stunning concentration, admirable purity, slightly moreacidity than usual, and formidable depth and length, given the sweetness of thetannins and the ripeness of the fruit, this wine should be approachable in 4-5years. (Robert Parker - Wine Advocate - Apr 09) (hide)