Château Brown 2012
Ref : 471694
Bottle 75 cL
i.e. 41.30 € / liter
8 product(s) soldsince yesterday
- Keeping level A déguster jusqu'en 2030
- Service temperature 18°
Our food and wine pairings
- Red meats
- Strong cheese
Our oenologists' opinion
Fruity and well-rounded
Its dark garnet color offers a nose that opens to fine woody notes, black cherry with roasted tip. On the palate, this wine is balanced, frank, round, distinctive and nervous with good length on coated and satin 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
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 24.5 is red, 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: Pre-fermentation cold maceration (8° C) for 3 to 5 days followed by fermentation (25° C, then 28° C at the end of fermentation) in thermo-regulated stainless steel vats. Small volume pump-over done 3X/day. Warm post-fermentation maceration (30° C), until the run-off. Malolactic fermentation occurs: 1/3 in new oak barrels and the rest in stainless steel vats. The wine is then matured in French oak barrels for a period of 12 to 15 months (1/3 new, 1/3 with 1 wine, 1/3 with 2 wines).
Grapes Petit Verdot, Merlot, Cabernet Sauvignon
- Petit Verdot : 4%
- Merlot : 46%
- Cabernet Sauvignon : 50%