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Burgundy took to naming it’s subregions after the finest vineyard
full-bodied monster of a wine that
Perfect for any cut Pam theButcher serves up—especially our signature Dry-Aged Beef
and all who would listen
Château Pontet-Canet - Pauillac (Grand Cru Classé) 2012 (750ml) Port Wine Burgundy took to naming it’sWinemaker Notes Varietal Composition: 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc and 1% Petit Verdot Professional Ratings 93 James Suckling This shows incredible decadence and opulence for the vintage with dried meat, black berry, blueberries and hints of mushroom. Full body, very polished silky tannins and a chewy finish. Lots of richness for the vintage. Persistent palate. This was aged 35% in cement eggs for 12 months. Better in 2018. 93
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