Petit Canet

Pays d'Oc Red Blend

8.729 ratings
8.72 pro ratings
Languedoc Roussillon, France
Red Blend
Game, Baking Spices, Duck, Goose, Potato, Chili & Hot Spicy, White Rice, Exotic Spices, Pasta, Herbs, Beans & Peas, Onion, Chicken, Pork, Venison, Salami & Prosciutto, Pungent Cheese, Soft Cheese, Mushrooms, Tomato-Based, Turkey, Veal, Hard Cheese
Top Notes For
James Forsyth

Tastes of crystalline lavender, if such a thing is possible.

Tastes of crystalline lavender, if such a thing is possible.

Sep 4th, 2017
John McCarroll

Sales Rowan Imports

8.6

Would you believe this is a natural ferment? Southern France is perfect

Would you believe this is a natural ferment? Southern France is perfect

1 person found it helpfulApr 28th, 2016
Aylin Ulku

Nice bottle of wine for $10.

Nice bottle of wine for $10.

May 4th, 2018
Erika Strong

Jamming

Jamming

Feb 12th, 2018
Amanda Moreland

This is really good. Really extraordinarily drinkable table wine. Kind of a sticky after taste.

This is really good. Really extraordinarily drinkable table wine. Kind of a sticky after taste.

Jan 7th, 2018
Noah Chasin

Paris Wine Co does it again. Ridiculously scrumptious, esp for the price.

Paris Wine Co does it again. Ridiculously scrumptious, esp for the price.

Jan 7th, 2018
Kacie Lyn

More serious than I️ like but this bold blackberry w/ mild body would make any parent proud

More serious than I️ like but this bold blackberry w/ mild body would make any parent proud

Nov 9th, 2017
Lindsay Karich

Needs to open but once it does -yum!

Needs to open but once it does -yum!

Oct 18th, 2017
Erica Trinder-Torre

Deep cherry light tannin juicy finish

Deep cherry light tannin juicy finish

Apr 9th, 2017
Cheryl Johnson

Clean and bold. Not too tannic, and great body. Love the subtle cherry undertones and balanced blackberries notes. Overall a wonderful wine and great value! Yum!

Clean and bold. Not too tannic, and great body. Love the subtle cherry undertones and balanced blackberries notes. Overall a wonderful wine and great value! Yum!

Apr 8th, 2017