The origins of Cantenac-Brown’s vineyards lie in the 18th century when, in 1754, Jacques Boyd, who was of Irish descent, acquired the estate. The Brown in question was none other than John Lewis Brown, who also owned Château Brown in Pessac-Léognan, and he acquired the Boyd property in 1806.

By 1968 it had contracted considerably and a program of improvement and replanting was commenced. However, the true revitalisation of Cantenac-Brown only really became possible when it was bought by AXA Millésimes in 1989. The team had a history of success in Bordeaux, not least at Lynch-Bages but at other estates such as Pichon-Baron, Suduiraut.

The Cantenac-Brown vineyards cover 54 hectares. The soils are typically gravelly and are planted with 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc at a planting density of about 8,500 vines/ha. The harvest is manual, then fermented in temperature-controlled stainless steel, with a maceration of about two weeks. The wine is then transferred into oak barrels for up to 18 months. The wine is fined and filtered prior to bottling. The grand vin is Château Cantenac-Brown (typically 15,000 cases per annum), and there is a deuxième vin called Brio du Château Cantenac-Brown.

A lovely nose, very open, lots of exotic fruit, quite fine. Ripe and creamy on the palate, stylish, full, with a dry grip beneath. Moderate acidity. Plump and really very flattering on the mid-palate and finish, it has great direction and finesse.

GLASS - (200 ml) - £ 22.50