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Cantenac Brown Brio de Cantenac Brown Margaux 2010

ID No: 444499
Country:France
Region:Bordeaux
Winery:Cantenac Brown
Grape Type:Cabernet Sauvignon
Vintage:2010
Bottle Size:750 ml
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COMMENTS
Deep red in colour. The nose is lifted and expressive with lovely Christmas cake and mint characters along with black olives and tobacco leaf adding complexity. The palate is medium to full bodied with blueberry and hints of cassis as the primary fruit flavours. The palate has great poise with the vibrant fruit, spicy French oak and fine tannin structure all wonderfully balanced, and the wine finishes with great length of fruit.

VINIFICATION NOTES
The fruit was harvested at night. Fermentation was carried out in a variety of small capacity fermenters. After pressing the parcels were filled to French oak for maturation. The wine was racked after six months and the parcels were blended to form the final wine.

MATURATION
The wine was matured in a temperature controlled barrel hall for 16 months in French hogsheads (barrels).

VINTAGE NOTES
Average winter rainfall in 2009 resulted in good soil moisture in the 2010 growing season. This combined with moderate weather conditions through most of the growing season allowed for good fruit set and canopy development. 

HARVESTED
March 2010

"Full crimson-purple; while quite soft overall, both in fruit and tannin terms, the wine is full-bodied and fleshy, with dark chocolate and licorice joining the blackcurrant fruit and cedary oak. 14% alc."
James Halliday's TOP 100 over $20 (November 2012), 97 pts

"This Eden Valley wine displays classic Cabernet structure. It’s full-bodied and powerful, but never jammy or soft, like some Barossa Cabs. Vanilla accents pristine cassis fruit, which shows enormous depth. Drink 2018–2025, and very possibly beyond. -Joe Czerwinski"
Wine Enthusiast (April 2014)94 pts + CELLAR SELECTION

GOLD AT 2012 HOBART WINE SHOW

GOLD AT 2012 NEW ZEALAND INTERNATIONAL WINE SHOW
GOLD AT 2012 QUEENSLAND WINE SHOW
SILVER AT 2012 ADELAIDE WINE SHOW
SILVER AT 2012 CHINA WINE AND SPIRIT AWARDS
BRONZE AT 2012 BAROSSA WINE SHOW
BRONZE AT 2012 INTERNATIONAL WINE AND SPIRIT COMPETITION
BRONZE AT 2012 MELBOURNE WINE SHOW
BRONZE AT 2012 SPEIGELAU INTERNATIONAL WINE COMPETITION (NZ)
BRONZE AT 2013 INTERNATIONAL WINE CHALLENGE

 Wine Enthusiast: 94 97 Points
Blackbird Dabinett English Style Cider

This is a classic West County English cider. Produced with 14 varieties of mostly English cider apples including Dabinett, Kingston Black, and Somerset Redstreak to name just a few. True to style, it starts with a smokey bouquet and a hint of horse blanket. The taste is full of complex flavors including smoked fruit. Horse blanket notes on the finish make this cider true to style and a rare edition for the Western New York region. LIMITED EDITION.

Pairs with sharp cheddar cheese and crackers, charcuterie/cheese board, ham and cheese sandwiches.

Domaine de Mus Rose 2018

Domaine de Mus Rose is made from 60% Grenache and 40% Cinsault

No oak.

A blend of Grenache and Cinsault. During the fermentation, the different juices are regularly added into the blend as the different varieties are harvested.

A nice rose petal color with mango shades.
On the nose, dominating notes of raspberry, wild peach, and pink pomelo. On the palate, round and refreshing, a delicious acidulous harmony, with notes of pomelo, and a crispy mix of red fruit and citrus notes.

The grape juice is directly selected after picking thanks to a double bottom inside the bins right after picking and directly poured into vats. The juice is poured into the tanks protected with carbonic gas and stabilised at 8° during 24 hours to get the pulp precipitated and clarified. Racking. Fermentation with addition of especially selected yeasts for their aromatic qualities, during 40 days, in stainless steel vats, at a low temperature.

Drouhin Montrachet Marquis de Laguiche Grand Cru 2013
Vineyard Site: in the southern part of the Côte de Beaune, the estate of the Marquis de Laguiche is entirely located on the Puligny side of the appellation. A very mild slope and a great south-east exposure.
History & tradition: at every period of history, a few vineyards have been considered heirloom treasures for their incomparable quality. The Montrachet of Marquis de Laguiche belongs to this Pantheon. This property (2.06 hectares - 5.15 acres) is actually the largest parcel of the Montrachet vineyard and has been in the hands of the Laguiche family since 1363. The Drouhin family is in charge of its cultivation and vinification and, since 1947, has spread and preserved its worldwide renown.
Soil: brown-red earth, strewn with white, polished limestone pebble. The word "rachet" in Montrachet means infertile land, where nothing can grow.
 
Viticulture
Plantation density: from 10,000 stocks/ha in order to extract all possible nuances from the terroir.
Pruning: Guyot.
Yield: 48hl/ha. Low on purpose to limit the production of each vine stock.
 
 
Vinification
Harvesting: by hand, in small open crates in order to preserve the integrity of the fruit.
Sorting: if necessary, the grapes are sorted twice : once when being picked, the second time on the sorting table at the winery.
Pressing: very slow so as to respect fruit.  Juices from the very last pressings are not retained
The wine goes directly into barrels after débourbage (decanting of white wine to reduce sediment).
 
Ageing
Type: in barrels (0% in new oak).
Length: 15 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
 
Throughout the ageing process, decisions are taken only after careful tasting evaluation. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
 
Tasting note by Véronique Boss-Drouhin
"An authentic masterpiece! This wine should be regarded as the yardstick by which all other Burgundies should be judged. The colour has a splendid golden sheen. On the nose, a multitude of aromas are a pleasure to discover: floral notes of lily of the valley, peach blossom, exotic fruit, honey, grilled almonds, even exotic woods at times. On the palate, the structure is dominated by a harmonious roundness which never imparts any heaviness. The aftertaste is exceptionally long and enhances the finesse of the whole. A glorious symphony of sensations!".
 

 
Serving
Temperature: 14-15°C (58-60°F).
Cellaring: 10 to 40 years.

Reviews:

A dense and tight white with a compressed palate and super refined texture. Full body plus bright apple and pear with hints of vanilla cream. Goes on for a long, long time. Tiny production, about half of normal. Better in 2017.

-James Suckling 95 Points

(from a blend of parcels picked during the first five days of October): Pale bright yellow. Peach, pear, tangerine peel and stony, iodiney minerality on the captivating nose. Dense, extremely young and penetrating, with a touch of youthful austerity and strong acidity to the peach and stony mineral flavors. More floral, elegant and fine-grained than the Batard. Best today on the long, stony, rising finish. Drouhin farms these vines and chooses the harvest dates.

-Tanzer 92-95 Points

 
Perfumed and floral, this is a wine with weight and richness. There is a lot of structure here, concentrated rich yellow and white fruits giving a textured and mineral wine. It comes from a property vinified by Drouhin for 70 years. The wine is for aging; drink from 2019.
-Wine Enthusiast 95 Points

 

 Vinous Antonio Galloni: 95 Wine Enthusiast: 95 95 Points
Gamba Estate Old Vines Zinfandel 2017

The original and flagship wine for GAMBA Vineyards and Winery from our family Estate Vineyard in the Russian River Valley planted in 1900.

Tasting Notes: Deep garnet in color with a cherry preserve nose, highlighted by red plum and dried cranberry, this wine promises a classic expression of Zinfandel on the palate. Beginning with an appealing mix of spicy berry aromas and flavors, the wine expands into medium to full bodied ripe briary fruit of plum, black cherry, earth minerals, and white pepper.

The texture is silky smooth, with elegant tannins, integrated with a subtle brown spice. The long cherry kirsch-filled finish is punctuated by firm but gentle tannins. With ample acidity, the balanced framework, effusive fruit, and a smooth lingering finish, this wine will drink wonderfully for several years to come.

Gamba Zinfandel Family Ranches 2012

Sourced from several sites in the heart of the Russian River Valley, the grapes are vinified in our traditional style; with an extended soaking period. The vineyard lots were fermented on the natural indigenous yeasts, each lot fermented separately to highlight the distinctive characteristics and unique distinct flavor profiles of this world famous growing region. Dark ruby-garnet in color, this classic Russian River Zinfandel shows aromas of boysenberry, raspberry, brown spices, and pepper. Medium to full-bodied, the Family Ranches Zinfandel is balanced with excellent acidity: a powerful, rich and concentrated wine, with flavors of nectarine, cherry and raspberry that build through the lingering finish. This lovely wine can be enjoyed now, and will continue to develop with bottle age over the next several years. 

Product Description

A new wine for the new century: BriO de Cantenac Brown was born in 2001.

Through the style of its label, but also through the quality of our work from the selection of the lots to the bottling, it aims at expressing the modernity of our Château.
The lots supposed to be the main part of BriO are pre-selected because of their evolution all through the year, which means that we focus on each different lot of the winery, from the budburst through the flowering to the ripeness control.

A meticulous attention

The lots for BriO often need more work: more leaf pruning, some green harvest, for example on the young vines, to help them to deal with the weather conditions.

Our two labels are made from vines located on a beautiful terroir where you find gravelly soils, and we want the vinification of BriO to lead to an elegant wine with lots of flavours, a compromise between strength and finesse.
So, if you like the fruits, you can start to drink it from 2 to 5 years after the harvest.

The blend between Cabernet Sauvignon, Cabernet Franc and Merlot is different for each vintage but the Merlot percentage is usually more important than the one in the Château Cantenac Brown.

The 12 months-long ageing in 20% to 25% new oak barrels is traditional; we rack it every 3 months. Before the bottling, we do the fining with egg whites.

It is on purpose if the bottles of BriO are different from the ones of Cantenac Brown: we want BriO to become a brand on its own, and it’s true that we talk much more about “BriO” than about “BriO de Cantenac Brown”.

We want BriO to be a wine you drink before, during and after a meal; just for your pleasure.

Technical Data

Vineyard: 48 Ha

Grape varieties:

65% Cabernet Sauvignon

30% Merlot

5% Cabernet Franc

Vinification: in temperature controlled stainless steel vats

Ageing: 12 months

20% to 25% new oak barrels


Review:

This is a muscular wine, with some yummy fleshy fruit underneath the tannins. Juicy and enticing already. Lots of blueberry character. Excellent for a second wine. 91 to 92 Points James Suckling

Winery: Cantenac Brown

Cantenac Brown Estate

Grand Cru Classé in 1855

At the beginning of the 19th century, John-Lewis Brown (1769-1851), bought a vineyard and designed in the village of Cantenac, a traditional Tudor style château, reminding him of his Scottish origins. His name is forever linked to the Grand Cru Classé. His grandson, John-Lewis Brown (1829-1890) esteemed animal painter and “Chevalier de la Légion d’Honneur”, spent time there during his childhood.
In 1843, Mr. Gromard, banker, took over the estate. After the 1855 Grand Cru Classification, Louis Armand Lalande (1820-1894), Bordeaux winemerchant and owner of several estates in Médoc, extended the building. Surrounded by a remarkable British style park, Château Cantenac Brown is since then among the most original in Médoc.

In 2006, the Simon Halabi family has given new impetus to the estate with the ambition of raising it to the highest echelons.

José Sanfins presently manages Château Cantenac-Brown. He does his utmost to make the best of the magnificent terroir, lavishing the greatest of care on the soil and the vines, with great respect for the environment.
This meticulous attention to detail continues into the cellar, where everything possible is done to produce an exceptional wine.

John-Lewis Brown (1769-1851) acquired the estate in the early 19th century and decided to build in the village of Cantenac, a Tudor style chateau reminiscent of his Scottish origins.

The building is one of the most unusual in Médoc region and is surrounded by a remarkable English-style ground.

The quality of the wine was acknowledged in the 1855 classification, when Château Cantenac Brown was included into the growths.

The Bordeaux winemerchant and owner of several estates in Médoc, Louis Armande Lalande (1820-1894), extended the building, keeping the same architecture.

 

One hundred fifty years later, the Simon Halabi family has given a new impetus to this estate with a British atmosphere

…which they are determined to raise to the very highest level.
José Sanfins presently manages Château Cantenac-Brown. He does his utmost to make the best of the magnificent terroir, lavishing the greatest of care on the soil and the vines, with great respect for the environment. This meticulous attention to detail continues into the cellar, where everything possible is done to produce an exceptional wine.

Cantenac Brown Vineyards

With José Sanfins in charge, methods have changed.

The vineyard is managed in a more environmentally friendly way: the “sustainable approach” goes without saying.

The vines are cared for throughout the year and yields are perfectly controlled.

Strictly plant-based fertilizers are applied in a moderately and balanced way in tune with the needs of the vines.

This respect for Nature explains why the Château Cantenac Brown team continues to use the traditional soil maintenance techniques, which gradually enhance the structural, chemical and biological properties of the earth.

“A perfect match between Men and Nature…”

Over 400 000 vinestocks are managed every year. Pruning, removal of buds, leaves and secondary shoots, hand harvest …, several times per year the whole team works vine by vine and checks each single cluster.

 

Such a sharp selection does not replace the environment. The finest wines are given by the Nature.

 

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Review:

"Scents of buddleia, gentian, thyme and lavender immediately hint at the site in which this grew, and there is corresponding inner-mouth perfume to delightfully complement luscious apple and white peach on the satiny, palpably extract-rich palate, as do also a glowing piquancy of pits and pips and Veltliner-like savor of blond tobacco. The buoyant and profoundly protracted finish here leaves behind a soothing and intriguing carpet of flavors while not forgetting its first duty to refresh. - David Schildknecht"
- Antonio Galloni's Vinous (November 2015), 93 pts

 Vinous Antonio Galloni: 93
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