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| | Vintage | 2003 |  Label 1 of 699 
 | | Type | Red | | Producer | Château Pontet-Canet (web) | | Variety | Red Bordeaux Blend | | Designation | n/a | | Vineyard | n/a | | Country | France | | Region | Bordeaux | | SubRegion | Médoc | | Appellation | Pauillac | | UPC Code(s) | 031259016306, 031259021591, 071570014834, 087000331679, 3251092810481, 3277034946735, 3364420031059, 3419466143676, 3419466144215, 3700266210140, 3700446508128, 3700446512125, 400005871139, 639737595932, 649944053095, 714153131633, 732511091603, 802236002267, 830293001497 |
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 1247 notes) - hiding notes with no text | | | Tasted by winelover1808 on 4/14/2024 & rated 94 points: this was WOTN - had a few weeks ago with friends - each person brought a bottle - this was decanted two hours - really really pretty fruit, good tobacco and pencil lead hints but very medium+ pretty bordeaux sensibility on this. a tad more fruit driven relfecting the hotter vintage and compared to a 2018 CA cab the complexity, elegance and enjoyment on this was much higher (966 views) | | | Tasted by Neecies on 4/1/2024: Decanted for two hours. Dark garnet color. On the nose and palate there are secondary nuances among the dark, ripe/juicy fruits but on the human scale of maturity it has a sense of being unfinished, like a young adult who needs to quit partying and and settle down. (1714 views) | | | Tasted by Tom’s Notes on 3/16/2024: Beautiful. The book says it is only a fifth growth but after many vintages drunk this is way better than that. Bought this bottle on release at $60. Looks like you can get it now around $125. Such a deal. Classic Bordeaux on the nose and in the mouth. Get a steak and this bottle and enjoy life. (2158 views) | | | Tasted by sastewart on 2/29/2024 & rated 95 points: I agree with Mark1npt's note of 2/9/2024. I would only add that I purchased these as futures and stored at 55 degrees until it's trip to Naples. I think these are drinking very well and still have years to go. 95 Points (2641 views) | | | Tasted by MRichman on 2/25/2024: Now mature, or early maturity at least...teenage-hood. Takes 20-30 minutes to open up, then good to go. Black olive, solid fruit. You can taste the heat of the vintage, but it's tamed. Stylistically this is between a modern old world and an old style new world wine. Soft structure, tons of fruit. Really solid muscular wine. Excellent. (2900 views) | | | Tasted by Simba-wine on 2/24/2024 & rated 98 points: Weinclub
Wine 9: Left Bank Hot vs. Cold Vintage
Never had a better bottle than this and I love this wine for a long time. Fully on apex but no signs of fading!
The fruit just popped at you but all in balance with deep minerality.
The braised paliron and filet of veal was sublime but with the two wines it got even better.
Slow ox’d for 4h
Now - 2033
98p (2580 views) | | | Tasted by Shugs_Claret on 2/23/2024 & rated 93 points: Lovely dark fruited nose. Cherry and cassis. Well balanced for the vintage. Ample acidity and silky tannins with some air. Still quite enjoyable after a week of slow ox. (2492 views) | | | Tasted by hkbob on 2/11/2024 & rated 95 points: From magnum. Showed quite young still in the larger format, with a sweet nose of bing cherry, Chinese 5-spice, garrigue and a pronounced marine note. The sweetness did not follow through to the palate where the abundant fruit was quite dry, but not drying, and most of the action was on the front to mid-palate with a modest grippy finish. Paired beautifully with beef bourguignon (which itself had been constructed with a generous infusion of CdP). Excellent. (2852 views) | | | Tasted by Mark1npt on 2/9/2024 & rated 95 points: A bottle brought to the dinner by new CT friend sastewart and spouse. Decanted for about 90 minutes then placed back into the cleaned bottle under stopper to take to the restaurant. Mild barnyard needed about an hour of the decant to blow off. Mild sediment in the bottle.
This one is perfectly integrated at that point in time. Soft silky texture in the mouth. Loads of graphite and leather on the nose and the palate. A hint of barnyard remaining on the nose early on during dinner. Wonderful balance between nose and palate, acidity and soft tannins. Still plenty of time as this one still has legs to evolve its tertiary self, further, but how does it get any better than it is right now? I just love these. 95-96 for me tonight and a great evening of food and conversation with S & M! (3050 views) | | | Tasted by Philip67 on 1/25/2024 & rated 94 points: Really nice classic Bordeaux. As a 2003 one might expect over ripe stewed fruits and perhaps over extracted but not a bit of it. This is plush, polished and beautifully balanced. Blackcurrant, blackberry and cassis, quite restrained. Medium plus body, plenty of acidity and grippy fine tannins. Some leather developing. Long and complex. Drinking now, though this is really still really in its primary youth, will be better in 5 years. (3072 views) | | | Tasted by Vinobc on 1/22/2024 & rated 92 points: Decanted 3 hours. Plum and cherry nose, beautiful dark color. Subtle fruit flavors, very good overall. (3033 views) | | | Tasted by alexbhurst1678 on 1/4/2024: Drank after we hung art; I think this is a stellar vintage with tremendous value to be had; compelling, tasty, nice finish, tannins are present but not overwhelming; fully support. (3334 views) | | | Tasted by lvjohn on 12/29/2023 & rated 96 points: Outstanding with great fruit and depth of favors. Decant carefully to remove the plentiful solids. (2984 views) | | | Tasted by EyeDoc on 12/29/2023 & rated 95 points: Great Bordeaux - still some great fruit with resolved tannins and some tertiary notes of leather. Great stuff. (2795 views) | | | Tasted by LT98 on 12/26/2023 & rated 93 points: Decanted for one hour. Tannic when first opened but then softened with aeration and was a delightful wine. Classic Paulliac notes of lead and graphite. Great depth. (2545 views) | | | Tasted by JoeMe on 12/24/2023 & rated 94 points: Paired with Meat Fondue on Christmas Eve. Excellent bottle of wine. The nose is a real treat right from the get go when pouring the wine into the decanter. Pencil shavings, tobacco, black berry, cherry and plum. The palate is just as nice with similar flavors. Tannins have softened, not too ripe, everything in the right place, impeccable balance. (2388 views) | | | Tasted by thebonnydooner on 12/24/2023 & rated 93 points: Notes from second night open. Dark in colour, not much brick/ any. Lovely intense plum garnet colour. Nose is mature with wood and spice along with a little plum and currant fruit. Palate is smooth dry but the fruit is fading a little. Quite mellow at this point , delicious and still complex but losing fruit. Better last night. Drink up. (2040 views) | | | Tasted by chitowncdpguy on 12/23/2023: Nice. The nose is very secondary but still tastes much like a young wine. Smooth and long, well balanced. (2019 views) | | | Tasted by trumpet60201 on 12/15/2023 & rated 93 points: I had this a few days ago, along with many other excellent wines. This was surprisingly primary and juicy at 20 years of age. It had tannins remaining and will age well. It went great with our steaks. (2628 views) | | | Tasted by jviz on 12/11/2023 & rated 92 points: Same bottle as Nutty08. Really fresh sample. Dark fruited, but bright and without any roasted notes. A compelling case for 03. (2799 views) | | | Tasted by Nutty08 on 12/8/2023 & rated 93 points: Better than my last bottle. Showed a bit fresher, more delineation. Has a nice flint and leafy character to the now tertiary fruit. Finish is a bit hard and angular keeping this from the next level. (2726 views) | | | Tasted by mxpbuy on 12/2/2023 & rated 93 points: 1 Hour decant. Basically the same as prior bottles over the past year or two. Nearly a teaspoon of sediment. Good food acidity with a more noticeable touch of spice from Oak I had not noticed as much in prior bottles. (2773 views) | | | Tasted by liber on 11/26/2023 & rated 92 points: 2nd of 24, splash decanted, perfect cork and level, in essence as noted in detail in Jan 22 but now with more pronounced and layered bouquet and losing angularity on palate to reveal underlying v attractive and classy wine if in a big and extracted style for claret (ie what a Frenchman might do if trying to ape Napa), clear upside, 25+ years and best P-C I've had but I've not looked at my 2000s and have fond memories of a pretty if rather short 69. Strong F (17.5). (3148 views) | | | Tasted by Rpfe on 11/9/2023 & rated 92 points: Double decanted 4 hours before.As expected, full bodied and bursting with fruit.A big wine from a hot weather vintage but most enjoyable nonetheless. (3268 views) | | | Tasted by EyeDoc on 10/28/2023 & rated 96 points: inky dark purple - no real bricking. The nose is still very primary and blows great dark fruits - fresh plum dominates. Black currants, blackberries dominate on the palate. This wine has a great finish - the tannins are mouth puckering and sweet and linger for a minute at least. Absolutely delicious - pop and pour. (3270 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, A Century of Bordeaux: The Threes (Aug 2023) (8/1/2023)
(Pontet-Canet Pontet Canet Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/13/2021)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Mike Bennie
The WINEFRONT (3/14/2014)
(Chateau Pontet-Canet) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (3/21/2013)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, March 2013 (3/1/2013)
(Château Pontet-Canet Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/1/2010)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, February 2010
(Chateau Pontet-Canet Pauillac) Subscribe to see review text. | By Chris Kissack
Winedoctor, February 2010
(Château Pontet-Canet Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/5/2010)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/28/2009)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/18/2008)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/23/2008)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | The World of Fine Wine, December 2007, Issue #18
(Château Pontet-Canet) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/3/2005)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, October 2005
(Chateau Pontet-Canet Pauillac) Subscribe to see review text. | By Chris Kissack
Winedoctor, October 2005
(Château Pontet-Canet Pauillac Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2005, IWC Issue #120
(Chateau Pontet Canet Pauillac) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/7/2005)
(Ch Pontet-Canet Pauillac Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2004, IWC Issue #114
(Chateau Pontet Canet Pauillac) Subscribe to see review text. | By Richard Jennings
RJonWine.com (5/13/2009)
(Château Pontet-Canet) Touch of brett, graphite and refined black fruit nose; tart black fruit, blackberry palate; medium-plus finish 92+ pts. 92 points |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and The WINEFRONT and Winedoctor and The World of Fine Wine and RJonWine.com. (manage subscription channels) |
| 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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