Chateau Cantenac Brown

Château Cantenac Brown remains an important property within Margaux because of its historic significance. The estate has been operating for more than two centuries while the Le Lous family now guides its development. The estate uses sustainable vineyard methods with traditional methods alongside progressive techniques. The wines maintain their traditional Margaux identity by using both traditional vineyard practices and modern winemaking techniques to showcase the terroir characteristics.

History
Château Cantenac Brown is located in Margaux. John Lewis Brown, a Scottish wine merchant and animal painter, purchased this property at auction in 1806. Brown designed the château in a Tudor style, which remains unique among Bordeaux estates. The property had several owners during the last two centuries, like Gromard, Lalande and the Lawton families. Château Cantenac Brown received its Third Growth (Troisième Cru) classification in 1855.

The estate had financial problems during the 1840s that forced its sale and the subsequent loss of vineyards through asset sales. In recent times the estate changed hands from Compagnie du Midi to AXA-Millésimes in 1989 until Simon Halabi bought it in 2006. The Le Lous family acquired ownership of the estate in December 2019. and invested heavily in the property through building an eco-friendly cellar and purchasing additional vineyard land.

The Vineyards
Château Cantenac Brown has 49 hectares of vineyards within Margaux while cultivating additional vineyards designated as AOC Bordeaux and AOC Bordeaux Blanc. The property is located in Cantenac which represents the central area of Médoc.

The Terroir
Cantenac Brown vineyards have that typical Margaux soil characteristics with deep gravel layers that include clay and sand deposits. The region's dry gravel soils guarantees perfect growth conditions for Cabernet Sauvignon and Merlot. The Gironde stabilizes day and night temperatures and protects the vines from freezing temperatures. This combination of clay soil with gravel provides excellent ripening conditions and maintains water storage during drought periods.

Harvest and winemaking
Harvest is performed manually followed by double sorting at the vineyard and winery to select the highest-quality grapes. Fermentation is done with temperature-controlled stainless steel tanks. The winery uses approximately 60% new French oak barrels. The aging process takes about 12 to 15 months. The second wine, Brio de Cantenac Brown, comes from the young vineyards.

2 Fun Facts

• The château building shows a perfect example of classic Tudor architecture in Bordeaux. The estate stands out as one of the most architecturally unique properties in the region because it contains 370 doors and windows.
• Historic Park: The estate features a twenty-hectare wooded park which provides a distinctive landscape and helps to protect local biodiversity.