About this WINE
Cabernet Sauvignon Blend
Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.
In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.
In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and Australia.
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Description
Potensac, part of the estates owned by the Delon family whose most prized holding is Ch Léoville Las Cases, always needs a few years to shed its early tannic character and then it can display remarkable depth of flavour in maturity. 1999 was a charming, forward approachable vintage with supple, delicious fruit, but just slightly diluted by rain.
This wine has a deep, cherry-red colour, with notes of ripple plum and berry fruits on the bouquet. Soft and juicy on the palate; the tannins have now totally dissolved into the wine but the sweetness of the fruit remains. Fair balancing acidity and good concentration for the vintage. Not the profundity of the great Potensacs such as 1996 or 2000, but a lovely, generous, round claret ready to drink now with lots of pleasure. Decant an hour before serving, and consume with roast lamb or hard cheeses.
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