The top score of the vintage, alongside Lafite

- 98 - 100 pts Jane Anson98 - 100 pts Jane Anson
- 96 - 98 pts Wine Advocate96 - 98 pts RPWA
- 97 - 98 pts James Suckling97 - 98 pts JS
- 97 - 99 pts The Wine Independent97 - 99 pts TWI
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2023 Chateau Pontet-Canet Pauillac Grand Cru Classe 750 ml
$91.32 | per bottle |
Securing Pontet-Canet was one of our top En Primeur missions, and we’re thrilled to offer the 2023—a wine that earned 97–99 points from former Wine Advocate chief Lisa Perrotti-Brown. No wine she rated topped that score, and it was equaled only by Lafite Rothschild! “Bedazzling,” is how LPB describes this wine. Wine Advocate wrote, “With the 2023 vintage, this estate has crafted a wine of unprecedented aromatic intensity and precision that marks a significant evolution.” It’s “seamless and multidimensional, with a pure and precise core of fruit that's framed by ultra-refined tannins and a powerful but controlled profile.”
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The “Bedazzling” Pontet-Canet
Located on the Pauillac plateau directly across from First Growth giant Mouton Rothschild, perhaps Château Pontet-Canet always had the raw material for greatness. But not until it was purchased in 1975 by the Tesseron family did it start to fulfill its lofty potential.
When she tasted it out of barrel, former Wine Advocate chief Lisa Perrotti-Brown called the 2023 Pontet-Canet “bedazzling." She gave it a 97–99pt score that was equaled only by Château Lafite in the vintage!
Having changed hands only twice over two centuries, Château Pontet-Canet boasts a rare ownership legacy in Bordeaux. But it was the Tesserons—the family that owns Château Lafon-Rochet in St.-Estèphe—and the leadership of current proprietor Alfred Tesseron that has cemented its place in the pantheon of the best properties of Pauillac. “Throughout history farmers have been laboring, innovating, to get the most fruit possible from their land. All that interests me is what we need to do to get the best quality,” he told us, when we met with him at the estate.
To that end, he converted their farming to organic, and later biodynamic practices, halting the use of all chemicals, and noticing a better concentration of flavors in the fruit as the years went on. His innovations didn’t stop in the vineyard. Alfred first converted to a gravity-fed facility, avoiding the use of pumps that can extract astringent seed tannins. And Alfred himself designed cement vats and amphorae for fermentation, drawing upon the gravel from the property itself to mix the cement, infusing the wine with the property’s terroir throughout the process.