Producer Article
Château Brane-Cantenac
Last edited on 4/23/2020 by KVM
There are 5 versions of this article / View version history
Producer website - Read more information about Chateau Brane Cantenac
Château Brane-Cantenac is a 2nd growth estate.
Production Area: 75 hectares in the Margaux appellation.
Terroir: There are 3 main terroirs on the estate: the first and the most valued is a large sweep of gravel in front of the château at the top of the Margaux-Cantenac plateau. The plateau de Brane has a thick layer of surface gravel, which provides both radiant heat to the vines as well as excellent drainage. The second section is centered around and behind the château; here there is still gravel, but a higher proportion of sandy soil, and no clay. The third section is on the other side of the Route d’Arsac; this is La Verdotte, a 10-hectare vineyard planted 35 years ago; here the soil is a gravelly sand again. There is a fourth vineyard, Notton, a 13-hectare plot of coarse gravel over clay, and more distant from Brane-Cantenac than the other vines.
Plantation Density: 8,000 vines per hectare
Average Age of the Vines: 35 years old
Grape Varieties: Cabernet Sauvignon covers 55% of the vineyard, with 40% Merlot, 4.5% Cabernet Franc, and 0.5% Carmenère
Harvest: The fruit is picked by hand with typical yields around 45 hl/ha, and then transported to the cellar using the Air Tec system which cushions the fruit, protecting it from damage with its pneumatic suspension. The freshly harvested fruit enjoys a cold soak; for wet vintages, the team uses concentration methods, reducing the water content of the must by vacuum extraction.
Vinification: The fermentation is induced by inoculation with yeast, and in the first few vats there may also be contemporaneous inoculation with malolactic bacteria. The fermentation is naturally temperature controlled, and may last between 7 and 10 days. As it progresses, the wine can see a lot of handling, not only pumping over but sometimes pigeage and even délestage. The fruit will see a maceration lasting between 20 and 30 days before pressing using two pneumatic presses, and both the free-run and press wines are then fed into barrels, using 60-70% new oak, ready for malolactic fermentation.
Château Brane-Cantenac is a 2nd growth estate.
Production Area: 75 hectares in the Margaux appellation.
Terroir: There are 3 main terroirs on the estate: the first and the most valued is a large sweep of gravel in front of the château at the top of the Margaux-Cantenac plateau. The plateau de Brane has a thick layer of surface gravel, which provides both radiant heat to the vines as well as excellent drainage. The second section is centered around and behind the château; here there is still gravel, but a higher proportion of sandy soil, and no clay. The third section is on the other side of the Route d’Arsac; this is La Verdotte, a 10-hectare vineyard planted 35 years ago; here the soil is a gravelly sand again. There is a fourth vineyard, Notton, a 13-hectare plot of coarse gravel over clay, and more distant from Brane-Cantenac than the other vines.
Plantation Density: 8,000 vines per hectare
Average Age of the Vines: 35 years old
Grape Varieties: Cabernet Sauvignon covers 55% of the vineyard, with 40% Merlot, 4.5% Cabernet Franc, and 0.5% Carmenère
Harvest: The fruit is picked by hand with typical yields around 45 hl/ha, and then transported to the cellar using the Air Tec system which cushions the fruit, protecting it from damage with its pneumatic suspension. The freshly harvested fruit enjoys a cold soak; for wet vintages, the team uses concentration methods, reducing the water content of the must by vacuum extraction.
Vinification: The fermentation is induced by inoculation with yeast, and in the first few vats there may also be contemporaneous inoculation with malolactic bacteria. The fermentation is naturally temperature controlled, and may last between 7 and 10 days. As it progresses, the wine can see a lot of handling, not only pumping over but sometimes pigeage and even délestage. The fruit will see a maceration lasting between 20 and 30 days before pressing using two pneumatic presses, and both the free-run and press wines are then fed into barrels, using 60-70% new oak, ready for malolactic fermentation.