Château Pontet Caillou
Château Cadet-Pontet
St. Émilion Grand Cru Red Bordeaux Blend 2000
2000 for daughters birthday decanted, wonderful immediately and grew better over time sitting in the decanter. Only one bottle left in cellar after this one. — 4 months ago
Patient Cottat
Le Grand Caillou Pinot Noir 2022
Cool label. Nice color. Darker version on Pinot Noir. Smells like avocado oil, currant and cranberry sauce and cut wood. Flavors are cherry berry sauce. Fuller backbone. Like a really good berry based candy. Complex. — 2 months ago
Château Caillou
Sauternes Sémillon Sauvigon Blanc Blend 1983
1983 had with Pork char siu — 3 months ago
Henri Bourgeois
La Porte du Caillou Sancerre Sauvignon Blanc 2022
Pale lemon color with aromas of stone and tropical fruits with biscuit and floral notes. On the palate flavors of peach, apple and melon with white floral herb notes. Medium+ finish ending with fruit, herb and yeasty notes, lively acidity with slight mineral character. Small production, nice! — 3 months ago
Le Clos du Caillou / Domaine du Caillou
Cuvée Unique Vieilles Vignes Côtes du Rhône Red Rhone Blend 2005
Château Grand-Pontet
Saint-Émilion Red Bordeaux Blend 2016
Aroma good. Aged, liquor like.
Château Grand-Pontet Saint-Emilion 16 @8360, Pieroth, 251117 — 3 months ago
Château Talbot
Caillou Blanc Sec Bordeaux Sauvignon Blanc 2023
Touch of grassiness in ghe nose and mouth, medium body but lighter weight on the palate without as much oak feel of some of its peers. Went nicely with pasta & Chilean Seabass — 3 months ago
Le Clos du Caillou / Domaine du Caillou
Reserve Châteauneuf-du-Pape Red Rhône Blend 2005
Amazing! — 5 months ago
Somm David T
Independent Sommelier/Wine Educator
I’ve had a number of PC 96’s over time, none quite this good. The fill line & cork perfect. Very little sediment. Some bottle neck tannin burn. For me, Pontet Canet didn’t really hit its consistent, quality stride until 2005. Doesn’t mean they didn’t make a few beauties before then. Pontet Canet is proof that the 1855 Bordeaux Classification needs to be redone. Unlikely it will in my lifetime.
This 96 maybe just short of its precipice. Stylistically a little better than 94.
The nose reminds me of everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola. Sweet forest floor w/ leaves, sweet mushrooms, sweet led pencil shavings, steeped tea w/ hints of fruit, charcoal, dry tobacco/leather, some dry herbs, withering dark, red flowers, red roses with violets.
The palate is also everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola/red vines. Everything I understood the first time standing in the estate vineyard of Pichon Baron. Tasting limestone, dry river stone, dark, rich soils with dry leaves, dry stems. In fact, I’ve tasted vineyards soils everywhere I have been in every world wine region. Basically, everywhere in the wine world that has reliance. Many multiple times. Sweet graphite, steeped tea w/ hints of dark fruit, understated, layered baking spices-clove, nutmeg, cinnamon and vanillin, dark cocoa, dark exotic spices, some anise to black licorice, charcoal, dry tobacco with ash/leather, some dry herbs-safe/bay leaf, limestone, dry river stone, dry crushed rocks, dark, rich, earth with dry leaves, dry topsoils, dry stems, withering/dry dark, red flowers, red roses with violets, excellent, rainfall acidity with an extremely well balanced/structured/tensioned, great length and an elegant finish that lasts minutes and falls nicely on dry earth and dark spices.
A very, very slow roll with my Ribcap. Definitely better with the steak than on its own.
This bottle tells me this 96 has plenty of good drinking ahead, another 8-10 yrs+.
ABV is 13%. Disappointing it ever changed. — 20 days ago