Château Pape Clément was classified a ‘Cru Classé’ in the 1959 rankings of the Graves region of Bordeaux, and its wines most certainly live up to that today. An early champion of drone usage to monitor his vineyards, Magrez also ensures that the land is impacted as little as possible with constant biodynamic studies. Surprising amounts of the production process are done manually and the vines are tended plot by plot to allow the true characteristics of the fruit to develop before the base wines are blended. Using the typical Bordeaux grape varieties (Cabernet Sauvignon, Merlot, Cabernet Franc for the reds, Sauvignon Blanc, Sémillon, Sauvignon Gris and a hint of Muscadelle for the whites), these are classic wines of power and finesse.

Recognized for its superior reds as well as whites, Pessac-Léognan on the Left Bank claims classified growths for both—making it quite unique in comparison to its neighboring Médoc properties.

Pessac’s Chateau Haut-Brion, the only first growth located outside of the Médoc, is said to have been the first to conceptualize fine red wine in Bordeaux back in the late 1600s. The estate, along with its high-esteemed neighbors, La Mission Haut-Brion, Les Carmes Haut-Brion, Pique-Caillou and Chateau Pape-Clément are today all but enveloped by the city of Bordeaux. The rest of the vineyards of Pessac-Léognan are in clearings of heavily forested area or abutting dense suburbs.

Arid sand and gravel on top of clay and limestone make the area unique and conducive to growing Sémillon and Sauvignon blanc as well as the grapes in the usual Left Bank red recipe: Cabernet Sauvignon, Merlot, Cabernet Franc and miniscule percentages of Petit Verdot and Malbec.