A medium bodied Bordeau rouge with smoky liquorice, dark fruits and earthy spice. This will certainly be mature now and ready to drink!
There is evidence of vine growing on the estate from the 12th century, but the modern name is associated with an incredibly successful Scottish wine merchant named John Lewis Brown who came to live in Bordeaux in 1795. He was passionate about wine and art, enthusiasm he passed on to his grandson of the same name. The work of the younger John Lewis Brown can be found in many famous galleries in Europe and in Chateau Cantenac Brown.
In the late 19th century, Chateau Brown was considered among the finest wine estates in Bordeaux, but sadly saw decline which was not reverted until modern times... In 1994 the estate was bought by Bernard Barthe and experienced a renaissance which brought up to date winemaking facilities and considerable investments in the vineyards.
The vineyard of Chateau Brown covers 29 hectares, 24.5 hectares of which are devoted to red grapes, 55% Cabernet Sauvignon, 40% Merlot and 5% Petit Verdot, and 4.5 hectares for white grapes, 70% Sauvignon Blanc and 30% Semillon.
Sample tasted at home. A deep garnet core. The nose has good lift, initially aromas of espresso, coca, blackberry and vanilla pod. Moderate definition, the oak a little toast for my liking. Indeed, the oak dominant on the palate, quite toasty with hint of dark chocolate inflecting the ripe black fruit, particularly on the finish. There is lactic, rather powdery texture to this wine, quite well balanced but you can feel that it has to put all its effort into reaching this level of quality. What you might call, a little strenuous? Moderate length. Enjoyable but I hope that oak subsumes itself into the wine.
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