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A Margaux of great class and infinite richness, welcome to Château Brane-Cantenac. In 1833, Baron Hector de Brane, then known as the "Napoléon of the vineyards", acquired a Domaine in the commune of Cantenac, where he sublimated the vineyard and gave it his name.
Thus was born Château Brane-Cantenac, which was promoted to Second Grand Cru Classé in the famous 1855 classification. It was during the 1920s that Domaine came under the Lurton family banner, and since 1992 it has been Henri Lurton, the fourth generation, who has been working to continue the journey begun by his predecessors.
The vineyard of Domaine rests on deep, mineral-rich gravel soils, conducive to producing great wines. It extends over 75 hectares of vines planted in red, 55% Cabernet Sauvignon, 40% Merlot, 4.5% Cabernet Franc and 0.5% Carménère.
The Domaine produces a Second wine, Baron de Brane, as well as a third wine, the Margaux de Brane.
Since 2019, a few parcels of Sémillon and Sauvignon blanc have made it possible to produce the white wine of Domaine, Brane-Cantenac blanc.
The Château Brane-Cantenac is renowned for its complex, elegant and racy wines, where the purity of fruit dominates.
Climatology
Winter Sec was marked by a lack of rainfall. Spring saw excesses between mild temperatures and heavy frosts in April. Flowering was ideal in warm, dry conditions, veraison was evenly distributed and the cool summer enabled us to maintain good acidity. Our best plots on the Brane plateau and in Carabin were spared frost and benefited from favorable conditions in every respect. The 2017 vintage is in line with the two previous vintages.
Harvest dates
14/09 to 02/10/2017
Wine style
Intense, deep, dark red color. Aromatic nose of ripe red fruit, complex and subtle, with lots of freshness. The attack is full and frank, and the mid-palate is ample and suave. The tannins are very fine, precise and velvety. The Margaux style is very assertive. The finish is very long, with spicy flavors, subtle hints of tobacco and eucalyptus, and freshness.
Food & wine pairing
Veal fillet, pumpkin purée and mushroom sauce.
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