Chateau Pontet-Canet

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In the glass

Aroma: dark cherry, blackcurrant, cassis, earth, tobacco, graphite

Palate: vivid black cherry, dark plum, boysenberry, chiselled tannins, mineral precision, spice

Pauillac Cinquieme Cru Classe (1855); achieved full Demeter biodynamic certification in 2014, an early date among classified Medoc estates. Distinctive use of amphorae alongside barrique ageing. The wines combine Pauillac's classical structure with a biodynamic freshness and earth energy distinctive to the estate.

What it pairs with

• Roasted rack of lamb with black olive tapenade Pontet-Canet's biodynamic precision and cassis intensity pair with the mineral and savoury tapenade; lamb's sweetness anchors the frame.More wines for lamb →
• Braised beef short rib with bone marrow gremolata The wine's powerful tannin architecture and dark fruit intensity need the richness of slow-braised beef.More wines for beef and red meat →
• Wild boar with juniper and rosehip Biodynamic Pontet-Canet's earthy complexity, mineral core, and dark fruit are designed for game; juniper amplifies the wine's wild herb register.More wines for wild boar →
• Truffled potato gratin In outstanding vintages, the wine develops truffle and forest floor notes that connect with truffle-based dishes elegantly.More wines for truffles →

With cheese

Ossau-Iraty Our pick These Pauillac reds are Cabernet Sauvignon-led, full-bodied, with firm to high tannin, high acidity and blackcurrant fruit. INAO describes the cheese as firm and melting, salted without excess. Its syndicate suggests structured reds, naming South-West ones such as Madiran.

How to serve Chateau Pontet-Canet

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Roasted rack of lamb with black olive tapenade, Braised beef short rib with bone marrow gremolata, Wild boar with juniper and rosehip. Match the wine's structure to the dish's fat and salt.

History

The Tesseron family acquired Pontet-Canet in 1975. Alfred Tesseron began the conversion to biodynamics in 2004; the estate received Biodyvin certification in 2010 and full Demeter certification in 2014, an early date among classified Medoc estates. The 2010 and 2012 vintages drew top-tier critic reviews from Wine Advocate (reviewer-points tuples on scores array), raising the estate's commercial standing among biodynamic Pauillacs.

1. 1975Acquired by the Tesseron family
2. 2004Biodynamic conversion begins under Alfred Tesseron
3. 20102010 vintage drew top-tier critic review from Wine Advocate (reviewer-points tuples on scores array)
4. 20122012 vintage drew further top-tier critic reviews from Wine Advocate (reviewer-points tuples on scores array); full Demeter certification two years later
5. 2014Full Demeter biodynamic certification; first major Medoc Cru Classe to achieve this

Facts

Producer

Chateau Pontet-Canet · visiting guide

Grapes

Cabernet Sauvignon (62%), Merlot (32%), Cabernet Franc (4%), Petit Verdot (2%)

Classification

Pauillac AOC, Cinquieme Cru Classe (1855 classification)

Oak

14 to 16 months in 50% new barrels, 35% amphora, 15% once-used wood

ABV

13.1%

Price

$80-180 at retail

Drinking window

10-40 from vintage

First vintage

1975

Biodynamic

Demeter Certified

Organic

ECOCERT

Vegan

Yes (no animal-derived fining)

Frequently asked about Chateau Pontet-Canet

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