JamesSuckling.com | Rating: 99Amazing nose and complexity and minerals, tars, lead blackberries, and blueberries. What intensity. Full body with amazing balance and precision. Dense and wonderful. What clarity and beauty. Long finish.Author: James Suckling
International Wine Cellar | Rating: 96Bright, full ruby. Pure, vibrant aromas of cassis, blackberry, blueberry, licorice, graphite and leather. Like liquid velvet on entry, then energetic and sharply delineated in the mid-palate, with penetrating minerality intensifying the pristine dark berry flavors. Most impressive today on the extremely long, perfumed finish, which shows suave, noble tannins and a magically light touch for such an intense wine. This wine is remarkably tastable today but it's also built for 30+ years of aging.Author: Stephen TanzerIssue: July/August 2012
Jancis Robinson | Rating: 19Extremely dark, purplish crimson. Spicy, lush and wild. Hugely ambitious. Great polish and life. All stops pulled out. Dry finish. Exotic and hugely rich! A real standout. Lush and luscious. Bravo!Author: Jancis Robinson
Wine Advocate | Rating: 98Tasted blind as a vintage comparison at the Valandraud vertical, the 2009 Pontet-Canet is a wine that I have tasted several times throughout the year. Here, it is clearly bestowed a very powerful and intense bouquet with raspberry jam, boysenberry, graphite and cold, wet limestone aromas - very well defined and focused, the oak seamlessly integrated. The palate is medium-bodied with fine tannin, crisp acidity, in a funny way more like a 2010 towards the finish thanks to its structure. It still feels quite backward and with much more to give, a sense of coiled up energy conveyed upon the extremely persistent finish. It remains a deeply impressive Pauillac with decades ahead of it. Tasted December 2016.Author: Neal Martin
Wine Spectator | Rating: 96This is amazingly expressive now considering how huge it is, with stunning espresso and warm fig confiture aromas followed by lush layer after layer of blackberry paste, cassis and plum sauce. A terrific loam underpinning strides in on the finish, which is weighty but sports serious cut. Equal parts fruit and earth.Author: James Molesworth
Self | Rating: 98Author: Cary B579
Self | Rating: 100Drink Dates: 2025-2075Author: dozman3
Self | Rating:95+ 1.5 year waitAuthor: winecellar
See other similar producers:Chateau Climens,Chateau Mission Haut Brion,Chateau Lagrange
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 5037 bottles owned
- 424 collectors
- Average collector rating: 99
(Out of 424 collectors)