Purchase this Product and Earn 1,500.00 DiineOut Points (RM6.88)

Chateau Cantenac Brown 2013 Magnum 1.5L

150cl / 13%

“For 2013, it possesses relatively robust size, and attractive black fruits intermixed with licorice and forest floor.

It finishes long and the wine is substantial and intense, reflecting the ownership’s draconian-like selection and intelligent strategies for harvesting and winemaking.

This wine may need several years of bottle age and keep for 10-15 or more years.”

~ Robert Parker’s Wine Advocate

Earn 1,500.00 DiineOut Points

Tasting Notes

Colour: Good full ruby.
Nose: Very pure violet and black cherry aromas are fresh and lively.
Palate: Sweet, lush and dense, with bright, clean, perfumed blueberry juice and blackberry compote flavors complicated by gunflint and cedar. Finishes very long and smooth, with a bright mineral overlay. Knockout stuff, and another major success from the Cantenac sector of Margaux in 2013. I believe that technical director Jose Sanfins is one of the least-known highly talented winemakers in Bordeaux, having delivered a string of truly superlative wines in the last decade or so. (IWC)
Grape Varieties: 68% Cabernet Sauvignon and 32% Merlot
Aging: 14 months in French oak barrels – 60% in new oak barrels, 40% from one-year old oak barrels
Awards: 92pts – Wine Enthusiast; 91pts – Stephen Tanzer’s International Wine Cellar; 91pts – James Suckling; 90pts – Wine Advocate-Parker; 89pts – Decanter

History of Chateau Cantenac Brown

Château Cantenac Brown is a 1855 classified third growth, located in Cantenac within the most prestigious Médoc appellation, Margaux.

The vineyard was founded over 200 years ago by a Scotsman, John Lewis Brown. This visionary figure selected the best parcels of land: his hard work and high standards were rewarded in 1855 when the Bordeaux Classification ranked Cantenac Brown among the most esteemed wineyards. The Cantenac-Brown Grand Vin typically contains 65 to 70 percent Cabernet Sauvignon, with 30 to 35 percent Merlot and. Some vintages feature a few percent of Cabernet Franc. It accounts for about 50 percent of the estate’s output.

The grapes for the grand vin are hand-harvested and are vinified plot-by-plot in stainless steel vats. Malolactic fermentation takes place in barrels before the wine is aged in French oak barrels, with 60 percent new wood, for up to 16 months.



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