Château Pontet-Canet

Chateau Pontet Canet Terroir and Vineyard

Chateau Pontet Canet is located in the Pauillac appellation of Bordeaux, France. The 81-hectare vineyard is planted with 62% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc, and 2% Petit Verdot. The vineyard has a terroir of deep gravel with clay and limestone soils. The vines are close to 45 years of age, and the vineyard is planted with a vine density of 9,500 vines per hectare.

Chateau Pontet Canet Wine Characters and Styles

Chateau Pontet Canet is a powerful Bordeaux wine that is concentrated, balanced, tannic, and charming. Pontet Canet produces wines at the level of the best Second Growths, and in some vintages, as good as the Firsts. Chateau Pontet Canet is producing what many people call the most popular and in-demand Bordeaux of the appellation.

Chateau Pontet Canet Wine-making Techniques

Chateau Pontet Canet utilizes biodynamic farming techniques, with a process that began in 2004. They use horses in the vineyards to turn over the soil, and the horses work 34 hectares of their vines. The wine of Pontet Canet is vinified in a combination of 11, 80-hectoliter, conical-shaped wood vats, and 37, 80-hectoliter, concrete tanks. The fermentation tanks are situated just beneath the first floor, sorting tables, allowing for the completely destemmed berries to drop into the tanks using gravity. The wine is aged up to 25% of the harvest in 900-liter amphorae jars along with an average of 50% new French oak barrels.

Chateau Pontet Canet Best Vintages

The best vintages of Chateau Pontet Canet include 2005, 2009, 2010, 2016, and 2018.

Chateau Pontet Canet Best Storage and Serving Temperatures, Decanting Time, and Food Pairing

The best storage temperature for Chateau Pontet Canet is between 50°F and 55°F (10°C and 13°C), and the best serving temperature is between 60°F and 65°F (16°C and 18°C). Decanting is recommended for at least 1 hour before serving. Chateau Pontet Canet pairs well with grilled and roasted meats, game, bacon-wrapped filet mignon, braised beef, and lamb.

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