2013 Château Cantenac Brown Margaux Bordeaux France Wine Tasting Note

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2013
88
Smoke, licorice, flowers and bright red fruits are found on the nose. The wine is medium bodied, crisp and fresh, with a dusty, cherry finish.

Smoke, licorice, flowers and bright red fruits are found on the nose. The wine is medium bodied, crisp and fresh, with a dusty, cherry finish.

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Black cherry, spice and herbs open this medium-bodied wine that ends with bright cherries and an open finish. From a blend of 68% Cabernet Sauvignon and 32% Merlot, the wine reached 13.1% ABV with a pH of 3.6. The wine represents 40% of the harvest and is aging in 60% new French oak. 88-90 Pts

Black cherry, spice and herbs open this medium-bodied wine that ends with bright cherries and an open finish. From a blend of 68% Cabernet Sauvignon and 32% Merlot, the wine reached 13.1% ABV with a pH of 3.6. The wine represents 40% of the harvest and is aging in 60% new French oak. 88-90 Pts

3,076 Views   Tasted

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