34% Cabernet Sauvignon, 52% Merlot, 14% Cabernet Franc. 30% new oak. Deep cherry crimson. Lifted red cherry fruit, aromatic and bright. Finest of tannins, lively and fresh and with an excellent balance of dry tannin and fresh fruit. Real purity of fruit. Then the fine tension of the tannins. Precision, helped by accurate sorting (optical sorting machine). Julia Harding MW, jancisrobinson.com
Score: 17-/20Jancis Robinson
Good cassis fruit, structure and depth, lots of class and good future. Drink 2015-2024. Decanter.com
From a blend of 52% Merlot, 34% Cabernet Sauvignon and 14% Cabernet Franc, the wine will be aged in 30% new oak. Reaching 13.5% alcohol, this brawny, powerful wine is packed with cassis. Structured and built to age, it will need time.
Score: 88-/100Jeff Leve
From a blend of 52% Merlot, 34% Cab Sauv and 14% Cab Franc and posessing a very healthy 13.5% alcohol the 2011 Potensac has a lovely nose, darkly fruited full of currants etc. The palate echos this with juicy dark fruit. Good quality this year and potentially decent value for money.
The Potensac is a blend of 52% Merlot, 34% Cabernet Sauvignon and 14% Cabernet Franc cropped at 48hl/ha. It has a light cedar-driven bouquet where despite the predominance of Merlot, the Cabernet is the defining feature with attractive tertiary/sous-bois scents. The palate is medium-bodied with a stony entry, quite terse and linear, perhaps strict with no frills. Crisp blackberry and briary towards the finish with a sense of clinical abruptness. Tasted April 2012.Neal Martin, eRobertParker.com
Score: 87-89/100Neal Martin
A wine with currants and flowers with lots of bright acidity. Lemony. Medium to full body, with fine tannins and a fresh finish. jamessuckling.com
Score: 87-88/100James Suckling
Lively, tangy style, with currant and pomegranate notes and nice floral lift on the finish. A touch crisp but should soften enough with the élevage. James Molesworth, WineSpectator.com
Score: 86-89/100Wine Spectator
Displaying attractive berry fruit, damp earth and spice notes along with a touch of herbaceousness, this medium-bodied, cleanly made, bistro-styled red can be consumed over the next 4-5 years. Apr 2014, www.robertparker.com
Score: 85-/100Robert Parker