Château Pontet Canet | Pauillac – 2018

Alfred Tesseron has been making constant improvements here since the early 1990’s. Grapes are manually sorted by a team of 30 people on specially made sorting tables. The vineyard has been organic and bio-dynamic for 10 years and is worked by horses. A part of the maturation is now done in egg-shaped concrete amphoras. The vineyard is planted with 60% Cabernet Sauvignon, 35% Merlot, 4% Cabernet Franc, 1% Petit Verdot. The yield in 2018 is miniscule (below 10 hl/ha, but they’re not letting on) as a result of mildew in the vineyard that could not be treated by bio-dynamic methods. The tiny amount of wine that has been produced is the “greatest Pontet Canet ever” according to Alfred and is being aged in 55% new oak and 45% in concrete eggs.