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| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 89 pts. in 20 notes) - hiding notes with no text | | | Tasted by joseduca on 8/26/2023 & rated 94 points: Pontet Canet 1978 is a true gem with its captivating ruby hue. The intricate blend of berry notes and leather undertones in its aroma showcase the sophistication of this vintage. The wine's exquisite character harmonizes remarkably well with the richness of a filet mignon, making for an unforgettable dining experience. (434 views) | | | Tasted by schwank on 12/31/2021: Dead. Cork was fully soaked and moldy. (1726 views) | | | Tasted by Collector1855 on 7/24/2020 & rated 88 points: Cloudy color. Great nose of tertiary Medoc notes with damp forest floor, meat and leather. Nice aromatics, unfortunately the palate is quite acidic. On the positive side, the tannins and abundant acidity have prevented this to develop and oxidative streak. Nose 92, palate 86. (3968 views) | | | Tasted by dnnk88 on 8/30/2019 flawed bottle: 70’s Bordeaux Blind Tasting: 3rd bottle on 1st flight - Dusty, old cardboard, old library, peppers, spices, old herbs, mushrooms on the nose. Flattish on the palate with a vinegarish and a sight spiced finish. Most of us felt this bottle was flawed. (3509 views) | | | Tasted by mtarrant003 on 12/22/2018 & rated 90 points: Some early signs of age on the rim with a slight brown orange colour. Typical Pauillac aromas and flavours, good levels of acidity, medium bodied, medium finish.
A cracking wine that is entering its tertiary stages of life but I would expect to still be good and to further develop for at least another decade if in good condition. (3747 views) | | | Tasted by walkerjfw on 5/23/2016 & rated 89 points: Dinner hosted by MTWG (Mark the Wine Guy) with special guest Noe Tesseron (Vic's Restaurant - New York City): During the night we tasted the 78, 00, 04,05...this was Matt's contribution. PnP, no decant drank over about an hour. Well preserved bottle bought at auction. It was great to have Noe Tesseron, son of the famous proprietor, join us for dinner.
Light ruby color, browning at the edges. Classic Bdx nose of dried red fruits, prune, earth. Palate is thin, showing red fruits, savory notes, tobacco, mushrooms.
Improved in the glass over an hour, starting to fade a bit towards the end. Wine is clearly in a tertiary phase, past its peak but still nice to drink. An old school claret... (7610 views) | | | Tasted by dhlau on 5/25/2014 & rated 91 points: Typical aged Bordeaux. Hint of cassis, chocolate and dry orange peel. Medium finish. Still lots of fruits. Great drink. (7927 views) | | | Tasted by Jeremy Holmes on 3/30/2014: A strong wine with plenty of dark fruits and earth and a strong graphite spine. It has a hint of chocolate and a strand of liquorice weaving through the flavour profile. Tannins still hold onto the finish with authority. (7085 views) | | | Tasted by Cheungtp on 2/13/2014 & rated 88 points: Farewell wine dinner for Samson (Stanley Deli @ TST): An interesting oldy, light ruby looking claret with red fruit profile at the back. Mature bouquet of red cherry, prune, mushroom, damp earth and hint of gravel stone. Palate is rather lean and light, though acidity is nicely balance with cherry meat and tobacco notes. Quite a nice way to start off the dinner. (7202 views) | | | Tasted by Jeremy Holmes on 1/16/2014: Starts off with something a little chocolatey but breathes up to be very Pauillac (whatever the fuck that is). There's some briary fruit, black earth, smoked meats, tobacco and cedar. It is in a nice place with nice proportion and balance . There's strength to the wine despite the fact that structutal elements have obviously softened. It gets better and better in the glass. (6552 views) | | | Tasted by Prinsen on 1/28/2012 & rated 87 points: Opened two bottles, one was dead the other one was good but not great. I is obviously on its way down. Beatifull colour, good smell of old Pauillac, terroir, nice taste lasting in the mouth for some time (4918 views) | | | Tasted by dream on 11/10/2011 & rated 92 points: This bottle was in perfect condition with a dark black color and a wonderful old Bordeaux nose. On the palate, it was perfectly aged with lovely flavors of tobacco, expresso and roasted nuts. The finish was elegant and complex with notes of charcoal and charred earth. A really good showing. (3300 views) | | | Tasted by Jack O'Brien on 4/4/2010: Stewed and dusty fruits. Seems to be fading. (3428 views) | | | Tasted by Selvaticowine on 1/6/2010: My bottle was past its prime and seem to be fading. No flaw or problem with the bottle, I wish I had drunk it sooner. (3578 views) | | | Tasted by David J Cooper on 9/18/2008: Medium red. Dust and leather and even a bit of cassis and mint. Quite sweet and creamy. Really nice soft finish. This seemed very young. Probably the best 78 I've had in years. (3434 views) | | | Tasted by mmyette on 11/20/2006 & rated 88 points: Fading now, this shows loads of lead pencil, slate, and mineral qualities, the fruit is still there, as is cedery wood. There is a slight touch of menthol here, but it is not out of balance or overpowering. Drink now, if not sooner. (3324 views) | | | Tasted by Zweder on 10/31/1997 & rated 92 points: What a wine! Full bodied, cassis, good oak, lead pencil, round, firm good tannin, soft but not tired at all. Great wine. (3252 views) | | | Tasted by Zweder on 1/21/1989 & rated 89 points: An easy evening with close friends PdV and FD (@ FD): Dark garnet red. Fresh and friendly bouquet with a lot of cassis and oak in the distance. Also cassis, licorice and good oak in the taste. Firm, full bodied and powerful combined with a lot of nuances. Long aftertaste. Already very nice drinking, but will stay on this level or even gain the next 5 years. (3297 views) | | | Tasted by Zweder on 5/24/1987 & rated 88 points: Purple red. Powerful bouquet with cassis and a lot of liquorice. In the taste also liquorice, cassis and tannin which is still young. The wine is opening up after a while. Next bottle 2 – 4 years from now. (3209 views) |
| Château Pontet-Canet Producer website – Read more about Chateau Pontet CanetRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Pauillac Read more detailed information about Pauillac Looking full onto the river from the earliest days, with an important port activity, traces of which go back to ancient times (shipment of bronze as long ago as 2000 B.C.), Pauillac's life has always been intimately linked to the history of wine. Although port activities were at the root of its prosperity, Pauillac had to wait until the eighteenth century when Bordeaux ceased to hold its privileged position to become a wine port. The town then became the natural outlet for the wine production of neighbouring cantons before reaching its zenith in a period when the vineyards were exceptionally prosperous.
The characteristic of the Pauillac terroir is its exceptional relief: the many undulating ridges make it unique morphologically speaking. Highly favourable conditions facilitate the dissection of the layer of gravel. This thin, Garonne gravel from whose very poverty springs great richness, has an extremely effective natural drainage.
With their velvet red colour with a hint of amber, the wines from the Pauillac appellation, full-bodied and rich in tannin, are vigorous. Powerful when young, their aromas of red fruits (black-currant, raspberry) or flowers (violets, roses, irises) melt with the passing of time into a bouquet which is long in the mouth.
Rich and complex, the wines of Pauillac deserve to be laid down for a little longer.
Production conditions (Decree dated November 14, 1936)
In order to have the right to the Pauillac appellation of controlled origin, red wines must:
- come from the commune of Pauillac and from precisely defined parcels in the communes of Cissac, Saint-Julien, Saint-Estèphe and Saint-Sauveur, "excluding the parcels situated on recent alluvium and sand on impermeable subsoils",
- satisfy precise production conditions : grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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