Chateau Cantenac Brown 2009

Winery Background & History

Château Cantenac Brown, situated in the Margaux appellation of Bordeaux, France, was established in the early 19th century by Scottish-born John-Lewis Brown. The estate’s distinctive Tudor-style architecture reflects Brown’s heritage. Recognized as a Third Growth (Troisième Cru Classé) in the 1855 Bordeaux Classification, Château Cantenac Brown has consistently produced wines that exemplify the elegance and complexity characteristic of Margaux.

Producer & Winemaker

In 2006, the estate was acquired by the Simon Halabi family, who invested in modernizing the vineyards and winemaking facilities. The winemaking team, led by Technical Director José Sanfins, combines traditional practices with innovative techniques to craft wines of exceptional quality.

Vineyard

The estate encompasses 48 hectares of vineyards, planted on deep gravel soils that provide excellent drainage and contribute to the wines’ complexity. The varietal composition includes 65% Cabernet Sauvignon, 30% Merlot, and 5% Cabernet Franc. With an average vine age of 35 years, sustainable viticulture practices are employed to maintain vine health and environmental balance.

The Wine

Château Cantenac Brown 2009 is a red Bordeaux blend that reflects the estate’s dedication to producing balanced, elegant wines with significant aging potential. The 2009 vintage is noted for its concentration and finesse, showcasing the harmonious integration of fruit, tannins, and acidity.

Vintage

The 2009 growing season in Bordeaux was marked by ideal weather conditions, with a warm, dry summer and timely rainfall, leading to optimal ripening of the grapes. The resulting wines are celebrated for their richness, balance, and longevity.

ABV%

The 2009 Château Cantenac Brown has an alcohol content of approximately 13.5%.

Vinification and Aging Method

Hand-harvested grapes underwent fermentation in temperature-controlled stainless steel vats to preserve fruit purity. Malolactic fermentation occurred in vats, followed by aging in French oak barrels (60% new) for 16 months. This meticulous vinification and aging process enhanced the wine’s complexity and structure.

Grape Varietals

The 2009 blend consists of approximately 65% Cabernet Sauvignon and 35% Merlot, reflecting the estate’s traditional varietal composition.

Tasting Notes

• Appearance: Deep garnet color with ruby highlights.

• Nose: Aromas of blackcurrant, blackberry, and plum, interwoven with notes of cedar, tobacco, and subtle floral hints.

• Palate: Full-bodied with a harmonious balance of ripe black fruits, complemented by well-integrated tannins and a touch of spice. The finish is long and lingering, with a pleasant freshness.

Food and Wine Pairing

This wine pairs well with roasted meats, such as lamb or beef, as well as game dishes and hearty stews. It also complements a variety of cheeses, including aged cheddar and Gouda.

Service Methods

• Temperature: Serve at 16–18°C (60–64°F) to fully appreciate its aromatic profile and structure.

• Decanting: Decanting for 30 minutes to an hour is recommended to allow the wine to open up and reveal its full complexity.

Storage and Aging Potential

The 2009 Château Cantenac Brown is suitable for consumption now but can continue to develop with further cellaring. Proper storage conditions—cool, dark, and humid—will preserve its quality and allow for additional aging potential.

Scores

• Robert Parker’s Wine Advocate: 90 points – “The greatest Cantenac Brown I have ever tasted, this monumental effort possesses enormous concentration, with loads of black and blue fruits intermixed with damp earth and forest floor. I have never seen a Cantenac Brown so seamless, so powerful, yet at the same time, so elegant and densely complex. Kudos to the new ownership and team at Cantenac Brown. This wine should evolve over a 30-year period.”

• Wine Spectator: 92 points – “This is perfumy and very pure, with lovely lilac and blackberry aromas followed by plum, cassis, and black cherry fruit. The supple finish is caressed with toast that leaves a lingering, perfumy feel.”