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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.
2018 A LABORIOUS MIRACLE ...
"Ocean climate". Before 2018, it was a somewhat abstract meteorological notion made up of mildness and nuances.
In 2018, from spring through to early summer, "oceanic climate" invited itself into the vineyards to remind us that its main characteristic is high humidity, well distributed over the season. After this complicated start to the season, no one could have imagined that the harvest would produce such a great vintage.
For several years now, we've been very active in the vineyard, focusing on prophylactic measures such as precise de-budding, foliage thinning in some areas and splintering in others. Everything is well practiced, and the teams are well aware of the requirements. These recurrent interventions are nothing compared to the efforts required in 2018 to stay in the race. Counting the teams needed to thin out the leaves and splinter over 500,000 vines in 8 days.
By mid-July, the grapes were perfect and just waiting for the sun to put on their summer suit. It arrived just in time. The heat from July to August, given the water resources available, allowed the grapes to develop without stress. Veraison took place slowly and evenly, and ripening was gentle.
2018 is an unprecedented vintage of excellent quality, with perfect ripeness for all grape varieties and wines that combine concentration, roundness and balance.
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