Château Brown 2012

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Château Brown 2012

Pessac Leognan Red | 13.5°

Ref : 467035

31.00 31, 00

Bottle 75 cL

i.e. 41.30 € / liter

1  product(s) soldsince yesterday

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  • Keeping level 2018
  • Service temperature 18°
  • Grapes Petit Verdot
    Cabernet Sauvignon

Our food and wine pairings

  • Red meats
  • Game
  • Strong cheese

Our oenologists' opinion

Powerful bouquet

Its beautiful dark garnet color offers an open nose on plum and tobacco. On the palate this wine has a supple and vinous attack on melted and round tannins.



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.

Do you know ?

The Château is named after a wealthy merchant in Scottish wines, John Lewis Brown, based in Bordeaux in 1795. The Château Barrière officially took the name of Château Brown in the late 18th century.

Domain and appellation

  • Château Brown

    Marked in the history of the great wines of Bordeaux, Château Brown was bought in 2004 by the Mau family, together with a Dutch businessman, Cees Dirkzwager. Château Brown white wines are among the best of great whites from Bordeaux. As for the red, they are recognized as the main wines of the young Pessac-Léognan appellation, created in 1987 by André Lurton.


    • Terroir: This area of 29 hectares of vineyards, of which 4.5 is white, is based on clay and limestone soils of gravel.


    • Viticulture: The harvest is manual with selective sorting in the vineyard. Château Brown has committed since 2012 with a pest management approach.


    • Vinification: Alcoholic fermentation occurs at 16.5 ° C in barrels (50% new / 50% 1 wine). The wine is then aged for 8 months in French oak barrels, on fine lees with stirring (2 times per week).
  • Main grape
    Cabernet Sauvignon

  • Grapes Petit Verdot, Merlot, Cabernet Sauvignon
  • Grapes
    • Petit Verdot : 5%
    • Merlot : 35%
    • Cabernet Sauvignon : 60%

Your cellarman's advice

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