Chateau Grand Pontet Saint Emilion Grand Cru (Grand Cru Classé) 1989

168.00 SGD

Delivery within 3 days (*)

Sommelier's Notes

Located a few metres from the village of St-Emilion, Château Grand-Pontet is surrounded by three premier grand cru classé estates: Château Canon, Clos Fourtet and Château Beau-Séjour Bécot, on the western plateau of St-Emilion.

Its has a plateau and featuring north, west and south facing slopes comprising limestone soils that is especially well-suited for planting the best grapes from the Merlot and Cabernet Franc varieties.

Chateau Grand Pontet was purchased by the Becot family in 1980 from the Barton (owners of Chateau Leoville Barton in Saint Julien and Chateau Langoa Barton) and Guestier families. The Becot family also own the well known Right Bank estates, Chateau Beau-Sejour Becot, as well as La Gomerie in St. Emilion and Joanin Becot in Cotes de Castillon.

The Becot family purchased Chateau Grand Pontet because it’s on good terroir that is located not too far from their other vineyards. Sylvie Pourquet, the sister of Gerard Becot and Dominique Becot manage Chateau Grand Pontet today.

The 1989 exhibits an impressive deep ruby/purple color, a highly scented nose of exceptionally ripe cassis fruit and licorice, full body, an excellent mid-palate, and a rich, intense, relatively tannic finish.

Robert Parker

Usually Bought Together

REGION: Bordeaux - AOC Saint Estèphe
Appellation: Saint Estephe
Region: Bordeaux - AOC Saint Estèphe
Estate: Chateau Grand Pontet
Grapes: Merlot 75% Cabernet Franc 15% Cabernet Sauvignon 10%
Did you know?: The average age of the vines are 40 years old
Ruby hue, with purplish reflection in youth.
The notes of red fruits are very concentrated, behind them develop a wide range of aromas including vanilla and leather with aging in barrels.
The three main varieties of the appellation come together and complement each other to magnify the whole. Merlot brings fruity, when Cabernet Sauvignon gives tannins and Cabernet Franc spicy notes.
16 C
Perfect with meats, legumes, vegetables, rice, semi hard cheeses and desserts.
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