External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2023 and 2031 (based on 75 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 87 pts. in 3 notes) - hiding notes with no text | | | Tasted by vlzat on 10/28/2023 & rated 90 points: 69% Cabernet Sauvignon, 26% Merlot and 5% Cabernet Franc
13.5% abv
Medium body, deep garnet colour. Delicate aroma of red and blue fruits, leather, oak and spices. Black currant and sour plum palate, following by lovely acidity, grippy tannins and juicy finish of good length. Complex, charm an well balanced. Food friendly, well pairing to beef stew. Serve 16ºC - 20ºC. Open two hours ahead. Drink now while young and the next six/eight years, perhaps longer. (329 views) | | | Tasted by Sam Adam on 2/11/2023 & rated 87 points: Showing quite some more development than expected with leather and graphite coming trough clearly. Red and black fruits there. It unfortunatly had quite a green smokey streak that made me wonder if there was carmeniere in the blend when tasted blind. Took this for an older bottle. Concentration is there and has multiple layers. Would work well with spicey bbq sausages or so. (412 views) | | | Tasted by sjw_11 on 3/25/2021 & rated 87 points: Second wine of Catenac Brown. Cabernet dominant blend. Deep red color. Quite glossy red fruits at first. With more air there are some lighter red berries, pencil shavings, and just a touch of undergrowth. On the palate this is dense and ripe, but somehow the flavors just fall a bit off- almost like sour blackberry. Not bad but not particularly impressive either. Maybe give it another year or two, since the structure is clearly there to last for the mid term. (529 views) |
| By Antonio Galloni
Vinous, 2017 Bordeaux – Mirror, Mirror on The Wall… (Mar 2020) (3/1/2020)
(Cantenac Brown Brio De Cantenac Brown Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2017 Bordeaux: The Heart of the Matter (May 2018) (5/18/2018)
(Cantenac Brown Brio De Cantenac Brown Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (4/5/2018)
(Brio de Cantenac Brown Margaux, Red, France) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com. (manage subscription channels) |
| Château Cantenac Brown Producer website - Read more information about Chateau Cantenac BrownChâteau Cantenac Brown BriOBriO de Cantenac Brown was born in 2001.
Through the style of its label, but also through the quality of our work from the selection of the lots to the bottling, it aims at expressing the modernity of our Château. The lots supposed to be the main part of BriO are pre-selected because of their evolution all through the year, which means that we focus on each different lot of the winery, from the budburst through the flowering to the ripeness control. The lots for BriO often need more work: more leaf pruning, some green harvest, for example on the young vines, to help them to deal with the weather conditions. Our two labels are made from vines located on a beautiful terroir where you find gravelly soils, and we want the vinification of BriO to lead to an elegant wine with lots of flavours, a compromise between strength and finesse. So, if you like the fruits, you can start to drink it from 2 to 5 years after the harvest. The blend between Cabernet Sauvignon, Cabernet Franc and Merlot is different for each vintage but the Merlot percentage is usually more important than the one in the Château Cantenac Brown. The 12 months long ageing in 20% to 25% new oak barrels is traditional; we rack it every 3 months. Before the bottling, we do the fining with egg whites. It is on purpose if the bottles of BriO are different from the ones of Cantenac Brown: we want BriO to become a brand on its own, and it’s true that we talk much more about “BriO” than about “BriO de Cantenac Brown”.
Technical Data
Vineyard: 48 Ha
Grape Varieties: 65% Cabernet Sauvignon, 30% Merlot, 5% Cabernet Franc
Vinification: in temperature controlled stainless steel vats
Ageing: 12 months
20% to 25% new oak barrelsRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanMédoc Vins du Médoc (Conseil des Vins du Médoc) - Read More about the Medoc
VdB
The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines.Margaux Read more about Margaux and its wines As with a large part of the Bordeaux vineyards, vines first appeared in Margaux during the Gallo-Roman period.
In 1705 a text mentions Château Margaux . But we have to wait for the end of the eighteenth century and the coming of the earliest techniques in aging for the concept of wines of high quality to develop. The confirmation of this was the famous 1855 classification which recognized 21 Crus Classés in the Margaux appellation. One hundred years later, the Viticultural Federation and the Margaux appellation of controlled origin were born. The appellation, which stretches out over five communes, is actually unique in the Médoc in that it is the only one to contain all the range of wines, as rich as they are vast, from First Great Cru Classé to the Fifths, not forgetting its famous Crus Bourgeois and its Crus Artisans.
In Margaux there is a predominance of Garonne gravel on a central plateau of about 4 miles in length and one and a quarter wide. To the east-south-east, it overlooks the low lying land by the estuary. Its east side is marked by gentle, dry valleys and a succession of ridges.The layer of gravel in Margaux was spread out by a former Garonne in the early Quaternary. Rather large in size, it is mingled with shingle of average dimension and represents the finest ensemble of Günz gravel in the Haut-Médoc. It is on this ancient layer on a Tertiary terrace of limestone or clayey marl that the best Médoc crus lie. All the conditions for successful wine are present : a large amount of gravel and pebbles, poor soil which cannot retain water and deep rooted vines.
It is customary to say that Margaux wines are the "most feminine" in the Médoc, thus stressing their delicacy, suppleness and their fruity, elegant aromas. This does not affect their great propensity for aging; just the opposite, for the relatively thin terroir imparts tannins which give them long life. The other characteristic of these wines which combine an elegant vitality, subtlety and consistency, is their diversity and personality. Over and above the flavour which is their "common denominator", they present an exceptional palette of bouquets, fruity flavours which show up differently from one château to another.
Production conditions (Decree dated August 10 1954)
In order to have the right to the Margaux appellation of controlled origin, red wines must:
- come from the commune of Margaux, Cantenac, Soussans, Arsac and Labarde, "excluding the land which by the nature of its soil or because of its situation, is unfit to produce wine of this appellation".
- satisfy precise production conditions: grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare).
Vins de Bordeaux:
Grape Varieties: Cabernet Sauvignon, Malbec, Petit Verdot, Merlot
Soil: Gravel and silt plateau on a layer of limestone or silt on clay
Surface Area: 1,530 ha |
|
