Wines Médoc Château POTENSAC - 2010

Château Potensac 2010 is a classic Médoc red wine, crafted primarily from a blend of Merlot, Cabernet Sauvignon, and Cabernet Franc, reflecting the traditional varietal composition of the region. The 2010 vintage stands out for its exemplary quality across Bordeaux, blessed by ideal weather conditions that encouraged perfect ripening. At Château Potensac, meticulous vineyard management and careful vinification have given rise to a wine that balances structure and elegance. Expect deep ruby hues with expressive aromas of blackcurrant, plum, and a hint of tobacco, supported by subtle oak and earthy notes from its maturation in French barrels. On the palate, this wine is well-structured, offering ripe tannins, a lively acidity, and a long, persistent finish, making it not only enjoyable now but also capable of further ageing.

The Médoc is renowned in the wine world as one of Bordeaux’s most esteemed subregions, residing on the left bank of the Gironde estuary. The terroir here is defined by gravelly soils ideal for Cabernet Sauvignon, which thrives in these free-draining conditions and imparts both tannic backbone and longevity to the wines. The climate is maritime, moderated by the nearby Atlantic Ocean, which tempers extremes and prolongs the growing season, allowing grapes to ripen slowly and evenly. The history of viticulture in Médoc dates back centuries, contributing to its global reputation for producing structured, age-worthy reds.

When considering food pairings, Château Potensac 2010 is exceptionally versatile with robust dishes. Classic choices from the region include entrecôte à la bordelaise, where the wine’s tannic structure complements rich, marbled beef. It also works beautifully with roast lamb, duck breast, wild mushroom risotto, or firm cheeses such as Comté and aged Gouda. Hearty, savoury stews and game are also recommended, as they echo the wine’s earthy complexity.

For maximum enjoyment, serve this wine at a temperature between 16-18°C. Decanting for about an hour before serving will help open up its bouquet and soften the tannins, allowing the subtle layers of flavour to emerge gracefully.