Learn everything about Chateau Brown Graves, Pessac Leognan Bordeaux producer, with wine tasting notes and wine with food pairing tips. Learn the best vintages, a history of the property and information on vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Brown History, Overview
The history of Chateau Brown dates back almost 1,000 years! Vines were first planted at this location around 1200 BC! The estate takes its name from one of its earlier owners, John Lewis Brown, who moved to Bordeaux from Scotland during the later part of the 18th century. John Lewis Brown also owned Chateau Cantenac Brown in the Margaux appellation.
However, the modern age for Chateau Brown starts in 1939, when it was purchased by Andre Bonnel. The estate stopped producing wine at some point during the 1950’s and the vineyards fell into a dilapidated state.
Chateau Brown was sold to Jean-Christophe Mau in 2004. The Mau family were well established in Bordeaux as the owners of a large Bordeaux wine negociant firm. They also owned Chateau Preuillac in the Medoc appellation until late 2014. Within a few years of purchasing Chateau Brown, the family sold their interests in the negociant company and focused their efforts on improving the Bordeaux wine produced by Chateau Brown and their other estates. To aid in this effort, the family hired the famed wine consultant, Stephane Derenoncourt.
Chateau Brown Vineyards, Terroir, Grapes, Winemaking
The 25 hectare Pessac Leognan, Bordeaux vineyard of Chateau Brown is planted to 65% Cabernet Sauvignon, 30% Merlot and 5% Petit Verdot for the production of red wine. Chateau Brown also maintains small plantings of 4.5 hectares of Bordeaux white grape varietals which consist of 70% Sauvignon Blanc and 30% Semillon. The vineyard is planted to a vine density of 7,200 vines per hectare. The vines are on average, 20 years of age. The terroir is gravel based, with some clay, sandstone and iron deposits in the soil. The Merlot vines are as you would expect, planted in the areas with the most of clay in the soil.
To produce the red wine of Chateau Brown, vinification takes place in large, 100 hectoliter, temperature controlled, stainless steel vats and aged in 33% to 40% new, French oak barrels for between 12 and 16 months, depending on the style and character of the vintage.
To produce the white Bordeaux wine of Chateau Brown, fermentation takes place in smaller, 50 hectoliter, stainless steel vats. The white wines are aged in 50% new, French oak barrels for an average of 8 months. There is a second wine which is sold under two different names, for both the red and white wine of Chateau Brown; Le Colombier de Brown and La Pommeraie de Brown. On average, Chateau Brown produces close to 5,000 cases of red Bordeaux wine per vintage from their Pessac Leognan estate and less than 300 cases of white wine per year.
The Best Vintages of Chateau Brown are: 2016, 2015, 2012, 2010, 2009 and 2005.
When to Drink Chateau Brown, Anticipated Maturity, Decanting Time
Chateau Brown can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Brown is usually better with at least 5-8 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Brown offers its best drinking and should reach peak maturity between 9-20 years of age after the vintage.
Serving Chateau Brown, with Wine, Food, Pairing Tips
Chateau Brown is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Brown is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Brown is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese. The white wine of Chateau Brown is a perfect wine to serve with shellfish, sashimi, sushi, all types of seafood, chicken, veal and cheese.
Château Brown Wine Tasting Notes
11 Vintages 28260 Views Sort Vintage - Rating
Ripe yellow citrus and honeysuckle, with round, sweet, green apple and notes of pomelo in the finish.
May 1, 2017points - Tasted 1061 Views
Medium bodied, juicy, smoky, ripe, dark fruits, lush textures, polished tannins and a supple, smoky finish.
Apr 29, 2017points - Tasted 1026 Views
Crisp, bright, fresh citrus, vanilla, stone and a zippy, sweet pomelo finish shine through in this stylish, well-priced, white Bordeaux wine.
Apr 23, 2016points - Tasted 930 Views
Fresh, ripe, soft fruits, medium-bodied and refined on the palate, this wine could definitely improve once it's in the bottle. 89 - 91 Pts
Apr 23, 2016points - Tasted 1115 Views
Licorice, smoke and sweet blackberry scents open the perfume. This wine is soft, forward, medium-bodied, approachable and finishes with a blast of ripe, black cherries. 88-89 Pts
Apr 24, 2015points - Tasted 1990 Views
With incense, coffee bean, licorice and plum on the nose, this enjoyable wine is easy to drink with its open personality filled with light red berries. The wine is aging in 40% new French oak. 86-88 Pts
Apr 21, 2014points - Tasted 1889 Views
Smoke, earth, spice, tobacco and licorice aromas blend well with the medium-bodied, soft, silky and spicy red and black fruits, round textures and forward style. 87-89 Pts
Apr 25, 2013points - Tasted 2750 Views
Produced from a blend of 50% Merlot, 45% Cabernet Sauvignon, 5% Petit Verdot, the wine opens with smoke, caramel, coffee and jammy black cherry notes. Round, supple and fresh, this forward wine finishes with chocolate, coffee and cherry. 88-90 Pts
Apr 25, 2012points - Tasted 3433 Views
Brown is produced from 60% Cabernet Sauvignon, 35% Merlot and 5% Petit Verdot. Ripe, jammy berries, cassis, earth and spice lead to a round, supple, lush style of wine. Stephane Derenoncourt is starting to turn this property around. 89-91 Pts
Apr 22, 2011points - Tasted 4341 Views
With a nose of coffee, smoke, blackberry and crème de cassis, this blend of 70% Cabernet Sauvignon and 30% Merlot produced a wine offering round textures, soft tannins and a ripe, spicy dark berry and jam filled finish.
Mar 20, 2014points - Tasted 3487 Views
2009 Brown has a personality of dark fruit and licorice. This is an early drinking, crowd pleaser style of wine. 88-90 Pts
Aug 26, 2010points - Tasted 3410 Views
A charming Pessac Leognan with smoke, dark cherries, cassis and earthy scents. Medium/full bodied with soft textures, the wine finishes with round, spicy plum sensations. This is already drinking well. This will not make old bones. I'd drink it over the next 5-8 years.
Sep 25, 2011points - Tasted 2828 Views