and malolactic fermentation in this vintage was done in oak (otherwise that second fermentation occurs in stainless steel)

Medium- to full-bodied with tannins that have an incredible finesse and length

kräftigen Eintöpfen und gereiften Käsesorten passt

with a mouthwatering finish of ripe fruit

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2010 Chateau Pontet Canet Magnum Pontet-Canet and malolactic fermentation in thisParker Perroti Brown 100 points : The 2010 Pontet Canet offers a very deep garnet color. Whoathe nose explodes with a vast array of black fruit preserves and savory nuances: plum preserves, black currant cordial, black cherry coulis and licorice with wafts of dried lavender, melted chocolate, charcuterie, black olives, truffles and camphor plus a hint of sandalwood. The full bodied palate is completely filled with black fruits, exotic spices and