Château Pontet-Canet
Pauillac Red Bordeaux Blend
Pauillac, Médoc, Bordeaux, France
Drank 6/18/22.
Nose of cherry, blueberry, smoke, earth, and hint of cedar. On the palate, morello cherry, leather, tar, with long, dry finish. Give it another 5-10 years to shine.
4/23/9/5/5 +50 = 96 pts , but needs time
Special wine geek note. This was tasted along with the 2009 pontet, and the 2000 Dominus. This was the best of the lot. Sorry, no pics
Drank 6/18/22.
Nose of cherry, blueberry, smoke, earth, and hint of cedar. On the palate, morello cherry, leather, tar, with long, dry finish. Give it another 5-10 years to shine.
4/23/9/5/5 +50 = 96 pts , but needs time
Special wine geek note. This was tasted along with the 2009 pontet, and the 2000 Dominus. This was the best of the lot. Sorry, no pics
A little wound up right now. Youthful and dense. Should progress really well over next 5 years
A little wound up right now. Youthful and dense. Should progress really well over next 5 years
Mar 12th, 2022
Vintage 2010 /classic smell, rich smell, cassis leather tobacco
Vintage 2010 /classic smell, rich smell, cassis leather tobacco
Jan 25th, 2019
Cassis blackberry. Cedar, ashes, forest mist. Pencil lead. Still a bit dry and enough tanine to keep it for a while.
Cassis blackberry. Cedar, ashes, forest mist. Pencil lead. Still a bit dry and enough tanine to keep it for a while.
Jan 25th, 2019
Pontet Canet tasting and dinner with Alfred Tesseron.
What a great vintage. Its tannin structure will outlive the 09 and anyone 45 and older. The 2010 is a forever vintage and while different than 09, it will undoubtedly be just as great. It’s just going to take a lot more bottle age than the 09.
The body is full and round. The tannins have rounded but are still big and chewy. It’s more concentrated than 09. The fruit is really beautiful and again perfectly ripe. Dark currants, blackberries, dark cherries, black raspberries, dark plum, poached strawberries with hints of raspberries. Soft soil structure; dry top soil, moist clay, medium intensity dark spice, fresh tobacco, dry herbs, crushed rock powder, with dark, withering florals with violets. The texture is velvety. The structure and tension are big. The length and balance are worthy of its perfect score. For me, it’s just not there, yet! The acidity is really good. The long, lush, ripe, well balanced, polished finish is deliciously persistent.
Photos of; our dinner group, tasting room at Pontet Canet, the horse plows they still use in the fields and Chateau Pontet Canet.
Pontet Canet tasting and dinner with Alfred Tesseron.
What a great vintage. Its tannin structure will outlive the 09 and anyone 45 and older. The 2010 is a forever vintage and while different than 09, it will undoubtedly be just as great. It’s just going to take a lot more bottle age than the 09.
The body is full and round. The tannins have rounded but are still big and chewy. It’s more concentrated than 09. The fruit is really beautiful and again perfectly ripe. Dark currants, blackberries, dark cherries, black raspberries, dark plum, poached strawberries with hints of raspberries. Soft soil structure; dry top soil, moist clay, medium intensity dark spice, fresh tobacco, dry herbs, crushed rock powder, with dark, withering florals with violets. The texture is velvety. The structure and tension are big. The length and balance are worthy of its perfect score. For me, it’s just not there, yet! The acidity is really good. The long, lush, ripe, well balanced, polished finish is deliciously persistent.
Photos of; our dinner group, tasting room at Pontet Canet, the horse plows they still use in the fields and Chateau Pontet Canet.
Amazing finish and layered..
Amazing finish and layered..
1 person found it helpfulFeb 11th, 2018
So smooth... incredible. Full bodied.
So smooth... incredible. Full bodied.
1 person found it helpfulJan 18th, 201825th anniversary it is simply amazing
25th anniversary it is simply amazing
1 person found it helpfulOct 24th, 2017
What a monster. So much tannins, fruit and acid. Needs another 20 years to really come around.
What a monster. So much tannins, fruit and acid. Needs another 20 years to really come around.
Nov 23rd, 2016