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Photo for illustration purposes only. Vintage sold: No vintage
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Selection SommelierEstimated delivery between Nov 29, and Dec 3,
In a few words ...
An English-style château The estate was created in 1754 when "messire jacques boyd", a noble squire, purchased the land. At the time, the Boyd family was known as an important Scottish lineage, having emigrated to Bordeaux in the 18th century like many of its compatriots. Half a century later, the family sold the vineyard - which was named Cantenac's 3rd Cru Classé in 1776 under their aegis - to John Lewis Brown, married to Jacques Boyd's granddaughter. And above all, he built this magnificent building, which has become a landmark on the Medoc chateau route. After his bankruptcy, the two estates were gradually separated, creating Château Brown on one side and the future Boyd-Cantenac on the other. In 1860, Château Brown became the property of Armand Lalande, deputy mayor of Bordeaux, who bought Château Léoville-Poyferré, 2nd Cru Classé in Saint Julien, five years later. It was he who gave Château Cantenac-Brown its definitive name and, after extensive work, obtained the rank of 3rd Cru Classé following the official classification at the end of the 19th century. After a succession of owners, numerous investments were made to renovate the winery and improve the drainage system in the vineyards, before the Château was bought by the Halabi family in 2005. For decades, josé sanfins has been the technical director of this vineyard located at the entrance to departmental road n°2, known as the "route des châteaux", which serves the most prestigious Medoc crus from the south of margaux to the north of saint-estèphe with château calon ségur. Robert Parker regularly highlights the quality of his work, as in the 2010 vintage, when he awarded the vintage a score of 94+/100, describing "the nose as extraordinary" and attributing "spectacular length to the finish".
Tasting notes
Appearance
Dense, dark garnet color, drawing on purple in its youth.
Aroma
For the Margaux appellation, we find black fruits, such as blackcurrant or blackcurrant, sometimes cooked, and an empyreumatic that gives off aromas of roasted coffee or licorice.
Wine Empyreumatic | Fruity | Roasted
Taste
On the palate the best Margaux are those who have perfectly integrated their tannins in their structure, giving roundness. We find the aromas of the nose namely black fruits and tertiary flavors such as leather, vanilla.
Wine Fruity | Long
Product details
Keeps
20 years
Peak
-
Service
17°C
Grape varieties Cabernet-franc, Cabernet-sauvignon, Merlot, Petit verdot
Terroir The Margaux appellation covers about 1500 ha in the Medoc. The terroir is characterized by gravelly soil and a rather humid climate, mild in winter and too hot in the summer which allows a good ripening of raisins.
Culture type
Reasoned agriculture
Alcohol
-
Content
75cl
Decanting
30 min.
Food and wine pairings
Starters
Appetizer
Meat
Roasted lamb, braised veal, rib of beef with bones and pan-seared mushrooms
Cheeses
Hard cheese, such as tommes or gouda
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Château Cantenac Brown
Château Cantenac Brown is a domain from the region Bordeaux in France, that produces 81 wines available to purchase, including the wine Brio de Cantenac Brown No vintage.
Appellation
Margaux
The appellation Margaux is part of the region of Bordeaux from France which include Château Cantenac Brown and its 81 cuvées. Spread over 80% red wines, but also 11% white wines, 9% rosé, this region is 6 million hectolitres per yer (80% red wines + white wines (dry, sweet and fortified), clairet and crémant rosés).
See appellation page
Margaux : most popular
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