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Awarded 100 points by Wine Advocate, this is an exhilarating triumph for Chateau Canon!
A true benchmark of Saint Emilion Wines. Chateau Canon is ranked with the top echelons of St Emilion as a 1er Grand Cru Classé B and this 2020 vintage is considered an 'exhilarating triumph' by Wine Advocates Robert Parker who awarded it 100 points - the perfect wine!
The 2020 Canon is a blend of 68% Merlot and 32% Cabernet Franc, aging for 18 months in French oak, 50% new. It weighs in with 14.5% alcohol and a pH of 3.53. Another brilliant Saint-Emilion, the 2020 Chateau Canon actually reminds me of the 2019 with its pure, elegant, yet concentrated profile. It reveals a deep ruby hue as well as classic upper plateau notes of perfumed red and black fruits (black raspberries, darker cherries), wildflowers, graphite, and chalky minerality. Medium to full-bodied on the palate, it has a seamless, elegant mouthfeel, perfectly integrated tannins and acidity, and flawless overall balance. It needs 7-8 years of bottle age to hit maturity and will have 2-3 decades of overall longevity. Probably best After 2030. The medium to full-bodied palate is an exercise in grace, delivering exquisitely ripe, finely pixilated tannins and bold freshness to support the tight-knit black, red and blue fruit layers, finishing long with loads of exotic spices and mineral sparks.
When we tasted this wine, we described it as elegant, and pure class!
Chateau Canon is known to be a stylish Bordeaux wine with a real sensation of minerality, ripe dark berries, licorice, and spicy scents, coupled with an opulent personality. It is a wine for consumers with patience & class. That is because Chateau Canon often takes at least 10-15 or more years before it’s open and ready to drink and this one is no different.
Buyers of Chateau Canon should not be seeking immediate gratification. Instead, they should be willing wait for the complexities that come with age.
Our favourite food pairings are Grilled Lamb with Bordelaise sauce, Rib-Eye (preferably Rare or Medium-Rare), Duck Breast with a plum sauce, pulled pork and Cheeses such as such as Roquefort, Camembert, Comte, Gouda, Cheddar and Brie.
Service Temperature: 17-20 degrees Celcius
Suggested Decanting time: 3 hours (Use a wide bottomed decanter in its youth)
100/100 Wine Advocate Robert Parker
99/100 Jane Anson
98/100 James Suckling
97/100 WIne Enthusiast
