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Château Potensac Médoc Red Bordeaux Blend 1996
Ratings on Delectable
Andrew Deitz
Right where it needs to be. A mature Medoc with tons of focused red fruit. Truly a pleasure.
Right where it needs to be. A mature Medoc with tons of focused red fruit. Truly a pleasure.
9.2Arnold Ha
Really mellow
Really mellow
8.8
Christian Barion
Excellent example of an old and nicely aged wine, what can you ask more from this price? Primary, secondary and tertiary aromas are still there, slightly fading but fairly clearly perceptible. On the palate still refreshing with some acidity and mature tannins Wine is mature+ drink now
Excellent example of an old and nicely aged wine, what can you ask more from this price? Primary, secondary and tertiary aromas are still there, slightly fading but fairly clearly perceptible. On the palate still refreshing with some acidity and mature tannins Wine is mature+ drink now
8.8
Rick Baumgarten 
Drinking very well. Age has mellowed the fruit acid and tannins. But all are present and well-balanced
Drinking very well. Age has mellowed the fruit acid and tannins. But all are present and well-balanced
9.5
Rachel Bovard
All tertiary aromas. Hay, leather, shoe polish, sawdust and cedar, rounded out with a subtle note of still-present fresh raspberry and chalky tannin. Drinking beautifully.
All tertiary aromas. Hay, leather, shoe polish, sawdust and cedar, rounded out with a subtle note of still-present fresh raspberry and chalky tannin. Drinking beautifully.
9.5
Abe Froman
Figures Bern's sells a 96 Boudreaux by the glass. Very nice & on the light side with good aftertaste. I'm a fan
Figures Bern's sells a 96 Boudreaux by the glass. Very nice & on the light side with good aftertaste. I'm a fan
9.2
Richard Young
Wine Specialist Christie's
Pop and pour
Pop and pour
8.8
Paul Masson
Structurally this is very much alive with acidity and mature tannins, but the fruit is being overtaken by secondary flavors - musk, tar, cigar, etc.
Structurally this is very much alive with acidity and mature tannins, but the fruit is being overtaken by secondary flavors - musk, tar, cigar, etc.
8.7
Paul T- Huntington Beach
Not enough complexity to handle a Wagyu Rib Cap, nice starter wine IMO for the price
Not enough complexity to handle a Wagyu Rib Cap, nice starter wine IMO for the price
9.1
Jeroen Koenen
Graphite, wet wood, currants, damp earth, cigars, remnants of forestfruit. Not very complex, yet still very much alive.
Graphite, wet wood, currants, damp earth, cigars, remnants of forestfruit. Not very complex, yet still very much alive.
9.1
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Monday-Saturday: 10am-9pm
Sunday: 12pm-7pm
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