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Cantenac Brown 1982 150cl

3eme Grand Cru Classé | Margaux | Bordeaux | France
CHF 237.80
Critics scores
91 Wine Spectator
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91 Wine Spectator
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15 Rene Gabriel
12: Mattes, mitteldunkles Rot. Duftet wie dunkel gebackener Blätterteig, Tornister, wirkt so etwas dumpf, dahinter Herbstpilze, Bakelit, wirkt ziemlich trocken im Ansatz. Im Gaumen rustikal, verlangend, eine knöcherne Adstringenz zeigend, im Innern etwas bitter aber auch charaktervoll. Ein sehr bourgeoiser Grand-Cru. Wenn man den Grand Cru überhaupt schreiben soll. Da half auch die Magnum nicht viel weiter. austrinken
15 Rene Gabriel
12: Mattes, mitteldunkles Rot. Duftet wie dunkel gebackener Blätterteig, Tornister, wirkt so etwas dumpf, dahinter Herbstpilze, Bakelit, wirkt ziemlich trocken im Ansatz. Im Gaumen rustikal, verlangend, eine knöcherne Adstringenz zeigend, im Innern etwas bitter aber auch charaktervoll. Ein sehr bourgeoiser Grand-Cru. Wenn man den Grand Cru überhaupt schreiben soll. Da half auch die Magnum nicht viel weiter. austrinken
77 Robert Parker
This wine is typical of so many efforts of Cantenac-Brown. It started off life formidably tannic, with meager levels of fruit quality. Thirteen years of cellaring have not been kind to this wine, which has lost what little fruit it once possessed. The color is a murky ruby/garnet, and the nose offers up earthy, old cellar, damp cardboard aromas. Some fruit is noticeable in the attack, but the wine quickly dries out to reveal severe tannin and an unpleasant astringency. It has no place to go but down . Despite the enormous investment in this chateau over recent years, I am not sure recent vintages of this wine are any better. What does that say about terroir? Tasted 4 times since bottling with consistent notes.
77 Robert Parker
This wine is typical of so many efforts of Cantenac-Brown. It started off life formidably tannic, with meager levels of fruit quality. Thirteen years of cellaring have not been kind to this wine, which has lost what little fruit it once possessed. The color is a murky ruby/garnet, and the nose offers up earthy, old cellar, damp cardboard aromas. Some fruit is noticeable in the attack, but the wine quickly dries out to reveal severe tannin and an unpleasant astringency. It has no place to go but down . Despite the enormous investment in this chateau over recent years, I am not sure recent vintages of this wine are any better. What does that say about terroir? Tasted 4 times since bottling with consistent notes.
Producer
Château Cantenac-Brown
John Lewis Brown, an animal painter from Scotland, purchased this vineyard in the early 19th century and commissioned the construction of a Tudor-style château. A bon vivant, he soon acquired a reputation for hospitality thanks to the brilliant celebrations he hosted at his château. He sold the estate in 1843 to a banker named Gromard who was the owner in 1855 when Cantenac Brown was included among the third growths in the famous classification of Médoc wines. One hundred fifty years later, the Simon Halabi family have given a new impetus to the estate, which they are determined to raise to the very highest level. Winegrowing methods have been changed accordingly. Work in the vineyard has become much more respectful of the environment and yields are kept quite low. A return to more natural practices at Cantenac Brown includes ploughing to enhance the vineyard's intrinsic physical, chemical, and biological properties.