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Wine from Cantenac Brown
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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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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.
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This is a 6 pack with 2 bottles each from vintages from 2013, 2015, and 2016.
***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2016:
The 2016 Vigna Spuntali Brunello di Montalcino is the most brooding of the lineup from Val di Suga and is sourced from the southwest of the region on sandy soils. There are aromatics of black raspberry, licorice, menthol, sage, cinnamon, and iron-rich earth. Its Mediterranean influence is felt on the palate with ripe black cherry, dried herbs, and sun-baked earth. This is the fullest bodied and most savory of the Val di Suga lineup, with more roundness and grip. Its structure will benefit from cellaring for several years and will be great drinking over the next 20 years or more. 2026-2040.
-Jeb Dunnuck 96 Points
***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2015:
The 2015 Vigna Spuntali Brunello di Montalcino is more introverted on first opening, with notes of black plum, licorice, dried Mediterranean herb, and sun-baked earth. On the palate, it offers a tart dried fruit character, with a building tannin structure that finishes with tomato leaf, and bitter herbs. The most rustic and burly of the wines in the lineup of the 2015 Val di Suga vintage, it will benefit from allowing some time in cellar to see how this matures and its tarriness develops. Drink 2026-2036
-Jeb Dunnuck 94 Points
***Tenimenti Angelini Val di Suga Vigna Spuntali Brunello di Montalcino 2013:
Plenty of spices and fresh herbs on the nose, such as dried rosemary and nutmeg, to match the underlying dried redcurrants and cranberries. Full-bodied with plenty of concentration, but still shows a very sturdy, tannin backbone and punchy acidity, to drive this through to a long finish. Drink in 2021.
-James Suckling 94 Points
Bertrand Bachelet Maranges Rouge is made from 100 percent Pinot Noir.
The Maranges appellation is the youngest of the Côte de Beaune family, making its debut in May 1989. It spans three villages: Dezize-les-Maranges, Cheilly-les-Maranges and Sampigny-les-Maranges. Several hills and slopes make up this appellation, that are south/south-east-facing. This appellation produces mainly red wines comprising 95% of total production.
Bertrand Bachelet Maranges is produced from two villages, Aux Artaux and En Crevèches, both situated in the Cheilly-les-Maranges area. The vineyards spreads over 1.42 hectare (3.50 acres).
The wine offers a deep red color with purplish highlights, a powerful nose with aromas of raspberries, blackcurrants, and small red candied fruits. A silky texture, fresh and elegant on the palate.
Ideally paired with red meat or a more exotic dish, such as nems, grilled ribs or braised pork.
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