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Producer: Chateau Saint RomansGrape Varieties: Cabernet Sauvignon 47%, Merlot 42%, Cabernet Franc 11%Optimum Drinking: Within 10 yearsWine Style: Powerful rounded well balanced claretAlcohol by Volume: 14%Closure: Natural CorkCountry: France
A textured and opulent Margaux showing dark chocolate and rich black fruit flavours through to a full and firm finish.
Château Cantenac Brown is without doubt one of the most original buildings in the Médoc. John-Lewis Brown bought the vineyard in Cantenac at the beginning of the 19th century and built a traditional Tudor style château reminiscent of his Scottish origins. The estate quickly passed out of his family but his name will be forever linked to the château. Today Cantenac Brown has 42 hectares of sustainably cultivated vineyard located in the heart of the Margaux appellation, principally in the southern commune of Cantenac. The Cantenac Brown terroir is made up of gravel which ensures good drainage and Cabernets in particular do well in this soil; producing fine wines with intense bouquets which are suitable for ageing.
Temperatures in spring were higher than average, homogenous flowering took place at the end of May. The heat of June and July encouraged a slow and gradual vine growth, providing the necessary conditions for a great vintage. Rain in August was well timed and the diurnal temperature difference in September enabled the grapes to mature perfectly. The 2015 vintage offers wines with great aromatic expression and structure.
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. The vines have an average age of 35 years and are pruned according to the double Guyot method. They are meticulously cared for throughout the year, with pruning; removal of buds, leaves and secondary shoots; thinning out and yield control, all taking place to ensure the highest possible quality.
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 is textured and opulent with rich aromas of red fruits complemented by notes of dark chocolate. Full and round, with the red fruit aromas echoed on the palate, the tannins are seamlessly integrated through to a powerful finish.
Cabernet Sauvignon 47%, Merlot 42%, Cabernet Franc 11%
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