Chateau Cantenac Brown – 3eme Cru Classe, Margaux – 2018

Description

PRODUCER NOTE:
Château Cantenac Brown is without doubt one of the most original buildings in the Médoc. John-Lewis Brown bought the vineyard in Cantenac at the beginning of the 19th century and built a traditional Tudor style château reminiscent of his Scottish origins. The estate quickly passed out of his family, but his name will be forever linked to the château. Today Cantenac Brown has 42 hectares of sustainably certified HVE Level 3 vineyard, located in the heart of the Margaux appellation, principally in the southern commune of Cantenac. The Cantenac Brown terroir is made up of gravel which ensures good drainage and Cabernets in particular do well in this soil; producing fine wines with intense bouquets which are suitable for ageing.

VINTAGE:
Despite initially challenging weather, the 2018 Bordeaux vintage was excellent. The winter was unusually wet and remained so throughout the spring. Hail also struck some vineyards during this period. However, conditions eased, allowing for a successful flowering followed by a particularly hot, dry summer with surprisingly cool nights, from June through to September. September brought welcome rains, reviving the vines. Harvest took place under ideal conditions, producing small, thick-skinned and highly concentrated berries, resulting in rich wines, slightly raised alcohol levels, with balancing acidity and a fresh, fruity appeal.

VINEYARD:
The vineyard is managed in an environmentally friendly manner and Cantenac Brown holds the Haute Valeur Environmentale certificate (HVE) level 3 which is the highest level. Only plant-based fertilisers are applied using a moderate and balanced approach in tune with the needs of the vines. The double Guyot trained vines are meticulously cultivated throughout the year, with pruning, removal of buds, leaves and secondary shoots; thinning out and controlled yields. The Cantenac Brown team uses traditional soil maintenance techniques to enhance the structural, chemical and biological properties of the soil. The Margaux soil is predominantly gravelly soil, with clay and sand.

WINEMAKING:
The grapes were harvested by hand, manually sorted and destemmed, before a secondary screening on vibrating tables with an optical sorter; only the highest quality fruit was vinified. Each plot was vinified separately according to variety and age, allowing for greater precision at blending. Fermentation lasted for 10 days followed by malolactic conversion in oak barrels and vats. The wine was aged in French oak barrels, of which 60% were new and 40% one year old, for a period of 16 months. Racking took place every three months and the wine was fined by egg white, prior to being bottled.

TASTING NOTE:
A generous core of blackberry, blackcurrant, cherry and red berried fruit is enveloped in savoury roasted aromas. Opulent and rich, wine with fine-grained tannins which delicately coat the palate through to the endless finish. Classic Margaux.

GRAPE:
Cabernet Sauvignon 61%, Merlot 39%.

COUNTRY:
France

REGION:
Bordeaux

SUB-REGION:
Margaux Cru Classe