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La Chapelle de Potensac Medoc 2018

Chateau Potensac | Bordeux | Merlot, Cabernet Sauvignon, Cabernet Franc

91 Points, James Suckling "Blackberry, mushroom and earthy notes on the nose. It is full-bodied with elegant tannins and a savory,... Read more Read more

$49.00

    Description

    91 Points, James Suckling "Blackberry, mushroom and earthy notes on the nose. It is full-bodied with elegant tannins and a savory, juicy texture in the mouth, leading to a flavorful finish. Lightly juicy. A tiny bit hollow in the middle palate now, but nicely done. Better after 2022, when it will have filled in."

    70% Merlot, 25% Cabernet Sauvignon, 5% Cabernet Franc.

    Description

    Medium ruby-red in color with slight purple touches at the rim. The aromas are fresh with a clean, plumy red-fruit character, a similar clean, red-fruit nature is seen on the palate. The wine has a smooth textured mid-palate with a light structure, whose fine tannins give a little grip right at the end.

    Product Info
    Closure: Cork

    Bottle Size: 750 ml

    Brand: Chateau Potensac

    Country: France

    Region:Bordeux

    Alcohol:13.4%

    What The Critics Say
    "Blackberry, mushroom and earthy notes on the nose. It is full-bodied with elegant tannins and a savory, juicy texture in the mouth, leading to a flavorful finish. Lightly juicy. A tiny bit hollow in the middle palate now, but nicely done. Better after 2022, when it will have filled in."

    Critic Name: James Suckling

    Critic Score:91 Points
    ABOUT THIS BRAND

    Chateau Potensac

    Château Potensac is generally recognized as one of the major growths of the Médoc appellation. Moreover, it is the only one, at the classification of Crus Bourgeois of 2003 of the Médoc appellation, to have been classified Cru Bourgeois Exceptionnel. Exclusively planted with noble grape varieties: 52% Merlot, 34% Cabernet Sauvignon and 14% Cabernet Franc, the vineyards of a high average age (30 years) are located on 84 hectares gravelly hillsides. The work of the vine is traditional and the harvest is manual. Aging is done in barrels for 14 to 16 months, 30% of which are new barrels.


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