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Cantenac Brown 2000 75cl

3eme Grand Cru Classé | Margaux | Bordeaux | France
CHF 102.70
Critics scores
92 Wine Spectator
Fascinating aromas of chocolate, meat and ripe berry follow through to a full-bodied palate, with velvety tannins and a long, delicious finish. A beauty here. Best wine ever from this property. Best after 2010. –JS .
92 Wine Spectator
Fascinating aromas of chocolate, meat and ripe berry follow through to a full-bodied palate, with velvety tannins and a long, delicious finish. A beauty here. Best wine ever from this property. Best after 2010. –JS .
90 Robert Parker
Among the finest Cantenac-Browns of the last three decades, the saturated purple-colored 2000 is a sleeper of the vintage. Loaded with chocolatey black currants intermixed with sweet earth, cedar, and spice box, it exhibits medium to full body, surprisingly ripe tannin for a wine from this estate, a multi-layered texture as well as mid-palate, and a finish that lasts 25-30 seconds. Anticipated maturity: 2006-2018.
90 Robert Parker
Among the finest Cantenac-Browns of the last three decades, the saturated purple-colored 2000 is a sleeper of the vintage. Loaded with chocolatey black currants intermixed with sweet earth, cedar, and spice box, it exhibits medium to full body, surprisingly ripe tannin for a wine from this estate, a multi-layered texture as well as mid-palate, and a finish that lasts 25-30 seconds. Anticipated maturity: 2006-2018.
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.