Pomerol Château La Pointe 1992
The 1992 Pomerol Château La Pointe is a red wine produced by S.C. Château La Pointe, under the administration of d'Arfeuille. Bottled directly at the estate, this wine carries the Appellation Pomerol Contrôlée classification. The 1992 vintage is described as thin and developed.
Located on the right bank of the Gironde near Saint Émilion, Pomerol is a small but highly prestigious appellation within the renowned Bordeaux region of France. While Pomerol does not have an official classification system, it is home to some of the most sought-after wines in Bordeaux. The area is characterized by its clay soils, which are a defining feature of the local terroir. Bordeaux itself has been exporting wine since the Middle Ages and remains globally recognized for its historic estates.
This wine is a blend of Merlot and Cabernet Franc, which are the dominant grape varieties on the right bank of Bordeaux. Merlot is a classic blue grape frequently cultivated in regions such as Bordeaux, California, Washington, and Northern Italy. Cabernet Franc is another classic blue grape, typically grown in the Loire Valley, Bordeaux, and California. Together, these varieties form the foundation of the traditional right-bank Bordeaux production.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Bordeaux
Bordeaux on the Atlantic is the world's most famous wine region and has been exporting wine since the Middle Ages. The legendary 1855 classification still ranks the area's leading châteaux. On the left bank of the Gironde, Cabernet Sauvignon dominates on gravel soils, while the right bank is the domain of Merlot and Cabernet Franc. The region is known for elegant, age-worthy blends of great finesse.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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