2006 Château Cantenac Brown Margaux Bordeaux France Wine Tasting Note

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2006 Château Cantenac Brown  (Margaux) 90 Forest floor and tobacco coupled with blackberries are found in the nose. The wine is fresh, medium/full bodied and finishes with a crisp cassis note, coupled with an herbal streak. The wine was made from a blend of 75% Cabernet Sauvignon and 25% Merlot and was aged in 60% new, French oak barrels. Only 30% of the harvest was used in the Grand Vin. Forest floor and tobacco coupled with blackberries are found in the nose. The wine is fresh, medium/full bodied and finishes with a crisp cassis note, coupled with an herbal streak. The wine was made from a blend of 75% Cabernet Sauvignon and 25% Merlot and was aged in 60% new, French oak barrels. Only 30% of the harvest was used in the Grand Vin. 6,718 Views   Tasted May 25, 2016  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to Blackberries, coffee bean, cassis, earth, blueberry and tobacco aromas lead to a medium/full bodied charming, supple style of Margaux wine that finishes with a round, ripe, chocolate, plum finish. Give it a few more years to develop additional layers of complexity. Blackberries, coffee bean, cassis, earth, blueberry and tobacco aromas lead to a medium/full bodied charming, supple style of Margaux wine that finishes with a round, ripe, chocolate, plum finish. Give it a few more years to develop additional layers of complexity. 5,272 Views   Tasted Nov 16, 2011

When to Drink Chateau Cantenac Brown, Anticipated Maturity, Decanting Time

Chateau Cantenac Brown is not a wine to drink on the young side. The wine is usually far too tannic, and concentrated in its youth. Young vintages can be decanted for an average of 2-3 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.

Cantenac Brown is usually better with at least 12-15 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Cantenac Brown offers its best drinking and should reach peak maturity between 18 and 30 years of age after the vintage.

Serving Chateau Cantenac Brown with Wine, Food, Pairing Tips

Chateau Cantenac Brown is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Chateau Cantenac 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 Cantenac Brown is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.

The technical director, Jose Sanfins also produces a value-priced wine from a 3-hectare parcel of vines he owns in the Margaux appellation, Chateau Chantelune. The family of Jose Sanfins also makes great olive oil from the Duro, Quinta da Lua.

www.cantenacbrown.com