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3rd Grand Cru Classé in 1855
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Located in the heart of the Margaux appellation, Château Cantenac Brown is a magnificent Tudor-style estate unique in the Médoc. It was founded by Scottish businessman John Lewis Brown, who bought Domaine in 1803 and entrusted it with this architectural inspiration.
The Château Cantenac Brown will be classified Third Grand Cru Classé in 1855 during the official classification for the Paris Universal Exhibition.
Owned by the Le Lous Family since 2019, the vineyard, situated on magnificent gravel soils conducive to producing great wines, is planted on 60 hectares with 65% Cabernet Sauvignon, 30% Merlot and 5% Cabernet Franc. The wines are aged for 16 months in French oak barrels, 60% of which are new. A Second wine is produced, Brio de Cantenac Brown.
Since 2011, Château owns 1.80 ha planted to 90% Sauvignon blanc and 10% Sémillon, giving birth to their white wine: Alto de Cantenac Brown.
Very committed to the environment, a new, eco-responsible, all-raw-earth winery is currently under construction for the estate. It will be delivered for the 2023 harvest.
The wines of Château Cantenac deliver a perfect representation of the very best Margaux, opulent, fine and deliciously complex.
The 2011 vintage offered an atypical climate in the Bordeaux vineyard. The first part of the year was very hot and dry until the end of June, which allowed a rapid development of the vine. The summer months were cooler and wetter, and the good weather returned in September with a sunny harvest. The harvest was carefully sorted at Château Cantenac Brown to keep only the best. The key word of the vintage was "adaptation".
Blend of the 2011 vintage: 67% Cabernet Sauvignon, 33% Merlot.
The robe reveals a beautiful deep purple color, with very bright garnet tinted reflections.
The nose is elegant and complex, offering notes of black cherry and blackberry, followed by notes of pepper, cedar and balsamic. What an olfactory delight.
The attack is precise, revealing a fleshy and dense body carried by a chiseled and firm tannic framework. With a nice acidity and flavors of red berries and roasting, it evolves smoothly to a long spicy finish.
Food and wine pairing:
Chateau Cantenac Brown 2011 will pair superbly with beef tenderloin with a forestry sauce, braised veal shank, duck fillet with autumnal flavors, roasted pigeon or duck parmentier confit.
For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.
For dessert, it will be delicious with a hazelnut praline dessert, a Russe or a Chocolate Dome.
Ageing potential and tasting:
Chateau Cantenac Brown 2011 is a nice Margaux for cellaring, still able to wait between 2026 and 2028 to refine its potential.
However, it lends itself very well to tasting today. To do so, take care to open and decant the bottle ideally 3 to 4 hours before tasting, and to serve it between 15 and 18°C.
The bottles will be kept in the cellar protected from the light, lying down, with an optimal hygrometric degree of 70%.
