The Pape Clement?!* Well, almost - we’ll get to that.

At the best price you’ll see today. Or in ten years. Or maybe a lifetime.

Certainly, MUCH less than their flagship white. Not $125. Not even $50!…$32? Nice.

Ok, quick rewind. This isn’t THE Pape Clement blanc, which earns 95-97 points and sells for WAY more, but it flashes much the same pedigree and similarity for a fraction of the price. It’s the blast of summer refreshment you need in your life, and it boasts some serious style points. Plant a bottle of this on the table if you want to flex at the neighborhood BBQ. Or just keep it all to yourself as you kick it on the front steps on a summer evening.

Think of it as a “baby” Pape, or a second wine of this illustrious estate. Like its big brother, this is bottled by the one and only Bernard Magrez, and made by Michel Rolland, who brings an encyclopedia-thick compendium of winery consulting with a list of the biggest names from Bordeaux to Napa and beyond. He pushes the limits here, going full tilt into the New World style. Is there a better duo in wine?

This stylish Bordeaux blend contains Semillon, Muscadelle and Sauv Blanc, combined into one immensely refreshing and luscious concoction. Aged in French oak on lees so it has some weight and texture, but also tons of zippy fresh acidity. Meyer lemons, passionfruit, quince and a hint of herbs, and some crushed gravel – ahhhh it’s just TOO terrifyingly easy to drink on a warm day or night - or morning as is the case here while we “study” it for the write up.

“From one of Bordeaux’s oldest wineries, Pape Clément in Graves has been making wine since 1252. This is their second wine and it is stunning and it shows how Sémillon shines in a blend (per podcast episode 431) – this wine is more than 70% of the grape and it really shows the savory elements of the grape. A dark golden color with pineapple, lemon curd, candlewax, apricot aromas and a touch of petrol, this wine is a classic white Bordeaux. It tastes like honey, apricot, and is reminiscent of a Sauternes, only dry (I wonder if a few botrytized grapes snuck in there? It’s a good thing if so). The texture is like a red wine – velvety, rich and actually a bit tannic. A fantastic, bold white that allows Sémillon to shine. Try this with scallops, flaky white fish made with butter (sole, cod), or pasta in creamy or olive oil-based sauces with peas and other green veggies.” Elizabeth Schneider - Wine for Normal People

Will go fast! Wish we had more but we’re already taking some for ourselves and heading to the coast to hit up Hog Island Oysters! See you tomorrow!