Drink now or cellar for up to 15 years. No need to decant before serving. Originally founded back in the late middle ages when aquitaine belonged to the english crown, chateau brown is named after its wealthy former owner, the scottish wine trader john lewis brown who moved to bordeaux in the 18th century. The property endured a tough couple of centuries, falling into disrepair, before it was revived under bernard barthe and more recently the mau family who have been famous bordeaux wine merchants since 1897. Although previously best known for their white wines, in recent years the chateau has focused their efforts on improving their red wines. Located in pessac-léognan, the estate has 29 hectares of vines predominantly planted to cabernet sauvignon and merlot which form the base of this cuvee, along with a dash of petit verdot. The fruit is vinified in temperature-controlled stainless steel vats with ageing in 40% new french oak barrels for 12-16 months depending on the vintage. Chateau brown tends to be made in a classic pessac-léognan style with plenty of power and tannins balanced by some degree of freshness. On the nose there’s plenty of dark cherry and crushed berry notes along with hints of menthol, undergrowth and dried herbs. The first sip reveals a full body, punchy tannins, and a solid structure which would respond well to further cellaring. Drink now with hearty red meat dishes or game like venison and wild boar.
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