Cantenac Brown, Chateau
Summary
Château Cantenac Brown is a 42-hectare Third Growth estate in Margaux producing Cabernet Sauvignon-dominant Bordeaux blends from well-draining gravel soils on the Cantenac plateau. The estate combines traditional Bordeaux winemaking methods with forward-thinking environmental initiatives, including a new raw earth winery that maintains optimal temperatures naturally, while maintaining continuity through long-serving technical director José Sanfins.
Heritage & Leadership
Château Cantenac Brown was established in 1806 when John Lewis Brown, a Scottish trader, purchased the estate in the Margaux appellation of Bordeaux. The château itself, built in the Tudor architectural style, reflects Brown's Scottish heritage and stands as a distinctive landmark in the Médoc region. The estate earned classification as a Third Growth (Troisième Cru) in the historic 1855 Bordeaux Classification, cementing its position among the notable properties of the Left Bank.
After changing hands several times throughout its history, the château was acquired by Simon Halabi in 2006. In December 2019, ownership transferred to the Le Lous family, with Tristan Le Lous taking the helm. Under this new leadership, the estate has embarked on significant developments, including plans for an innovative, environmentally conscious winery. José Sanfins, who has worked at the property since 1989, continues to serve as the technical director, providing continuity in winemaking expertise through the ownership transitions.
Vineyards & Wines
Château Cantenac Brown encompasses approximately 42 hectares of vineyards situated in the Margaux appellation. The vineyard parcels are primarily located on Cantenac plateau, benefiting from well-draining gravel soils characteristic of the region's finest terroirs. These gravelly soils, deposited by the Garonne River over millennia, create ideal growing conditions for the estate's vines.
The vineyard composition includes approximately 65% Cabernet Sauvignon, 30% Merlot, and 5% Cabernet Franc. This planting distribution reflects the traditional Left Bank emphasis on Cabernet Sauvignon while incorporating Merlot for roundness and Cabernet Franc for aromatic complexity. The estate produces two main wines: the Grand Vin, Château Cantenac Brown, and its second wine, BriO de Cantenac Brown, introduced in 2001.
The Grand Vin typically maintains the vineyard's varietal proportions in its final blend, though percentages adjust according to vintage conditions. Annual production averages around 10,000 cases of the Grand Vin and 7,000 cases of BriO, with yields carefully managed to maintain quality standards.
Philosophy & Practice
At Château Cantenac Brown, winemaking combines traditional Bordeaux methods with modern precision. Harvest is conducted parcel by parcel, with grapes sorted twice—once in the vineyard and again at the winery—to ensure only optimal fruit enters the fermentation process. Fermentation occurs in temperature-controlled stainless steel vats of varying sizes, allowing for precise vinification of individual vineyard parcels.
The Grand Vin ages for 12-18 months in French oak barrels, with approximately 60% new oak used each vintage. This measured approach to oak aging aims to complement rather than overwhelm the wine's fruit character and terroir expression. The second wine, BriO, follows a similar aging protocol but with a lower percentage of new oak.
Under Tristan Le Lous's direction, the estate has committed to environmental responsibility through a groundbreaking project: a new winery constructed using raw earth building techniques. This facility, designed by architect Philippe Madec, will operate without air conditioning or heating, utilizing the thermal properties of raw earth to naturally maintain optimal temperatures for winemaking. This initiative represents the estate's forward-thinking approach while honoring traditional winemaking values.