CHÂTEAU CANTENAC-BROWN 2017

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CHÂTEAU CANTENAC-BROWN 2017

Wine Bordeaux
Margaux AOC Troisième grand cru classé Red - Bottle 75 cL - 13,5°
2017

Ref : 494446

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79, € 50
79.50

soit 106 € / litre

Disponible en magasin
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L'avis de nos oenologues

Powerful bouquet

Dark garnet colour with brick highlights. Open nose with notes of cocoa, candied cherries and caramel, hints of peppermint and candied pepper. Supple attack, long and fat tannins, finesse. Character with red fruit gratin and spices, hint of candied pepper. Full-bodied finish, with candied pepper and sweet spices.

Robe
Garnet

  • Niveau de garde 2024
  • Température de service 18°
  • Cépages Merlot
    Cabernet Sauvignon

Nos alliances mets & vins

  • Red meats
  • Game
  • Strong cheese

Caractéristiques

Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.

Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.

Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.

Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.

Le domaine et l'appellation

  • CHÂTEAU CANTENAC-BROWN

    The history of Château Cantenac-Brown began in the early 19th century when John-Lewis Brown acquired the estate. He decided to build a Tudor-style château reminding him of his Scottish origins.

        Viticulture: The grapes are harvested by hand. They are first sorted on the bunch and then undergo a second manual selection on vibrating tables or by optical sorting.

        Vinification: The parcels are vinified separately by grape variety and age, which allows a very precise selection when blending Château Cantenac Brown. The alcoholic fermentation lasts about ten days during which the grapes are locked in thermo-regulated stainless steel vats. This is followed by malolactic fermentation in barrels and vats. The wine is then aged in French oak barrels, the wood of which comes from the forests of central France and adds finesse to the wine's tannins. This stage lasts from 12 to 15 months. 60% of the barrels used are new, the rest being one year old.

  • Cépage principal :
    Merlot

  • Cépages Merlot, Cabernet Sauvignon
  • Cépages
    • Merlot
    • Cabernet Sauvignon

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