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.