2014 Château Cantenac Brown Margaux Bordeaux France Wine Tasting Note
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2014
Château Cantenac Brown (Margaux)
Soft textured, with a generous blast of sweet, ripe, black cherry, dark chocolate, espresso and wet earth, the wine has charm, character and backbone to age, yet, drink well relatively early. 3,613 Views Tasted Feb 4, 2017Vibrant, full-bodied and alive with easy to find notes of fragrant violets, blackberry, boysenberry and espresso, this wine continues ripe and sweet with a soft and even, fruit-filled finish. From 65% Cabernet Sauvignon and 35% Merlot, the wine reached 13% ABV and is being aged in 60% new, French oak barrels. 91-93 Pts 3,585 Views Tasted Apr 22, 2015 |
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.