2016 Château Cantenac Brown Margaux Bordeaux France Wine Tasting Note
14572 Views
2016
Château Cantenac Brown (Margaux)
Flowers, truffle, espresso, tobacco and dark, red fruits are all over the place. Concentrated, full-bodied, lush, round and with layers of fruit and energy, the wine is deep, filled with juice and vivacious. The blend was made from 68% Cabernet Sauvignon and 32% Merlot. 4,878 Views Tasted Sep 21, 2019The floral aromatics pop right away, as does the espresso, wet earth, cocoa, dark cherry and cassis. Full bodied, round, lush and polished and energetic, this is a top-flight Margaux. 5,007 Views Tasted May 20, 2018A fertile violet-ruby in color with a complex array of scents ranging from espresso, violets, truffle, cassis and dark chocolate, the wine is fresh, long and energetic with a lot of lift in the endnote. Balanced and classic with loads of fresh boysenberry and black cherry, this is quite intense and succulent. From 68% Cabernet Sauvignon and 32% Merlot, this wine reached 13.3% ABV with a pH of 3.68 and is aging in 60% new, French oak barrels. The harvest took place from September 23 to October 19. Only 49% of the harvest was used in the Grand Vin. 4,687 Views Tasted Apr 29, 2017 |
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.