Chateau Cantenac Brown Margaux

The double Guyot trained vines are meticulously cultivated year-round. This includes precise pruning, selective removal of buds, leaves, and secondary shoots, thinning, and yield control. The wine was aged for 14 months in French oak barrels, comprising OF 60% new and 40% one year-old wood. 

An intense, complex and delicate bouquet with roasted aromas of red fruit, blackcurrant, blackberry and liquorice completing the combination. The palate is tight, without excess, juicy and voluptuous. A classic Margaux. Try with lamb, ribeye steak, game, poultry, truffle/mushroom dishes, roasted root vegetables or hard/mature cheeses.

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.

Château Cantenac Brown is without doubt one of the most original buildings in the Médoc. The 75-hectare Cantenac Brown vineyard is spread across the prestigious Margaux and Cantenac plateaus in the heart of the appellation. In 2020, current owner Tristan Le Lous and technical director José Sanfins embarked on building a groundbreaking, raw earth wine cellar. Driven by a deep respect for nature and a quest for excellence, this unique eco-construction project leverages the earth's properties for optimal thermal inertia and humidity, ensuring superior wine ageing.