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Producer: Chateau Cantenac BrownGrape Varieties: Cabernet Sauvignon 63%, Merlot 25%, Cabernet Franc 12%Optimum Drinking: Within 15 yearsWine Style: Smooth complex redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
A textured and opulent Margaux showing dark chocolate and rich black fruit flavours through to a full finish.
"Château Cantenac Brown is without doubt one of the most original buildings in the Médoc. John-Lewis Brown, bought a vineyard in the village of Cantenac at the begining of the 19th century and built a traditional Tudor style château to remind him of his Scottish origins. The estate quickly passed out of his family but his name is forever linked to the château. Today Cantenac Brown has 42 hectares of vineyard is in the heart of the Margaux appellation, principally in the commune of Cantenac in the South of the appellation. The Margaux appellation terroirs are terraced groups of gravel, ensuring good drainage. The Cantenac Brown soil is typical Médoc gravel. Cabernets in particular do well in this soil, they produce fine wines with intense bouquets which are suitable for ageing. José Sanfins, the technical director and Hervé Martin, his vineyard manager, have installed a vineyard management system known as La Lutte Raisonnée which aims to limit chemical treatments and use natural products as much as possible."
The vineyard covers 42 hectares and has gravelly soils. The average age of the vines is 35 years and they are pruned using the double Guyot method. The vines are meticulously cared for throughout the year, with pruning; removal of buds, leaves and secondary shoots; thinning out and yield control all taking place. The vineyard is managed using sustainable agriculture. Strictly plant-based fertilisers are applied in moderation. The Cantenac Brown team uses traditional soil maintenance techniques to enhance the structural, chemical and biological properties of the soil.
Fermentation took place in temperature controlled stainless steel vats followed by a maceration lasting approximately three weeks to impart colour, flavour and fine tannins to the wine. Malolactic fermentation took place in oak barrels and in vats. The wine was then matured for 12 months in French oak barrels of which 25% were new and 75% were one year old. The wine was racked every three months and fined with egg whites prior to bottling.
The second wine of Château Cantenac Brown, has a deep intensity with aromas of ripe raspberry. Full and round, with flavours of red and black fruits, complemented by hints of cherry and blackberry. Showing fine tannins, the finish is delicate and elegant.
Delicious with rich duck, poultry dishes and grilled red meats.
Cabernet Sauvignon 45%, Merlot 45%, Cabernet Franc 10%
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