Vintage - 2012

Country - France

Region - Bordeaux

Grape Varieties - Cabernet Sauvignon 65%, Merlot 30%, Cabernet Franc 5%

Alcohol by volume - 13%

Bottle - 75cl

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 cultivated 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.

2012 was a relatively late ripening year. It was a challenging vintage characterised by high rainfall, especially in spring. However, a hot, dry period during the summer promoted the growth cycle and ripening of the grapes. 2012 was a grower’s vintage; meticulous work in the vineyard reduced the risk of disease pressure and resulted in healthy fruit. Harvest dates were carefully chosen, resulting in good quality fruit.

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 vineyard is managed using sustainable agricultural practices and only plant-based fertilisers are applied in moderation. The Cantenac Brown team uses traditional soil maintenance techniques to enhance the structural, chemical and biological properties of the soil. The soil is predominantly gravelly soil, with clay and sand.

The grapes were harvested by hand, manually sorted and destemmed. Fermentation took place in temperature controlled stainless steel vats at 26° to 27°C, to preserve the fruit. The controlled extraction resulted in an elegant, rich and silky wine. Malolactic fermentation took place 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 12 to 14 months. Racking took place every three months. The wine was fined by egg white, prior to being bottled.

Beguiling aromas of bergamot, roasted sandalwood and black tea, give way to a well-endowed core of plum, blackberry and raspberry-reduction notes. The structure is remarkably fine-grained, showing seamless integration through to the long finish. Classic Margaux. Serve at room temperature with roast meats or a juicy pan-fried steak.