| Packaging | Bottle (75cl) |
|---|---|
| Style | Wines |
| Colour | Red |
| Vintage | 1996 |
| Country | France |
| Type of Appellation | AOC |
| Region | Bordeaux |
| Appellation | Pauillac |
| Estate | Château Pontet Canet |
| Alcohol by volume | 13 % |
| Current phase |
Peak
|
The values displayed here are estimates provided by users of the Viniou app and do not represent a sale offer.
| Bottle (75cl) | |
| 2025 | £120.96 |
|---|
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|
Youth
1996 - 2005
|
Maturity
2006 - 2016
|
Peak
2017 - 2027
|
Decline
2028 - 2038+
|
| Grape variety | Percentage |
|---|---|
| Cabernet Sauvignon | 52 % |
| Merlot | 43 % |
| Petit Verdot | 4 % |
| Cabernet Franc | 1 % |
Château Pontet-Canet 1996 is a celebrated red wine from the Pauillac appellation in Bordeaux’s prestigious Médoc region. Crafted predominantly from Cabernet Sauvignon, complemented by Merlot, Petit Verdot, and Cabernet Franc, this vintage benefited from excellent climatic conditions in 1996, resulting in wines with firm structure, deep colour, and remarkable ageing potential. The château follows traditional vinification, blending meticulous vineyard work with careful extraction and extended maturation in oak barrels, which adds complexity and polish. Now mature, the wine displays classic Pauillac aromas of blackcurrant, cedarwood, tobacco, graphite, and earthy nuances, alongside a refined palate structure with silky tannins, vibrant acidity, and a lingering finish.
Pauillac, situated on the left bank of the Gironde estuary, enjoys a temperate maritime climate, providing ideal conditions for grape ripening and complexity development. The deeply gravelly soils contribute exceptional drainage and reflect sunlight, helping the Cabernet Sauvignon grape to flourish and imparting hallmark notes of dark fruit, pencil shavings, and a stately sense of power and elegance. Bordeaux’s history of blending and innovation is epitomised in estates like Pontet-Canet, which has consistently championed sustainable practices and quality over centuries.
This mature Pauillac shines alongside classic French dishes such as roast lamb with garlic and herbs, duck breast with a red wine reduction, or a traditional beef Wellington. Regional specialities like entrecôte à la Bordelaise (grilled steak in a red wine sauce) or confit duck pair beautifully, while aged hard cheeses like Comté or a mature Saint-Nectaire complement its developed bouquet and savoury character.
For optimal appreciation, decant the wine gently about an hour before service to allow it to reveal its layered aromas. Serve at 16-18°C. This will highlight its complexity while preserving freshness and elegance—an ideal temperature to experience all the depths of this superb Bordeaux.
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