The 2011 vintage offered an atypical climate in the Bordeaux vineyard. The first part of the year was very hot and dry until the end of June, which allowed a rapid development of the vine. The summer months were cooler and wetter, and the good weather returned in September with a sunny harvest. The harvest was carefully sorted at Château Cantenac Brown to keep only the best. The key word of the vintage was "adaptation".

Blend of the 2011 vintage: 67% Cabernet Sauvignon, 33% Merlot.

The robe reveals a beautiful deep purple color, with very bright garnet tinted reflections.

The nose is elegant and complex, offering notes of black cherry and blackberry, followed by notes of pepper, cedar and balsamic. What an olfactory delight.

The attack is precise, revealing a fleshy and dense body carried by a chiseled and firm tannic framework. With a nice acidity and flavors of red berries and roasting, it evolves smoothly to a long spicy finish.

Food and wine pairing:

Chateau Cantenac Brown 2011 will pair superbly with beef tenderloin with a forestry sauce, braised veal shank, duck fillet with autumnal flavors, roasted pigeon or duck parmentier confit.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, it will be delicious with a hazelnut praline dessert, a Russe or a Chocolate Dome.

Ageing potential and tasting:

Chateau Cantenac Brown 2011 is a nice Margaux for cellaring, still able to wait between 2026 and 2028 to refine its potential.

However, it lends itself very well to tasting today. To do so, take care to open and decant the bottle ideally 3 to 4 hours before tasting, and to serve it between 15 and 18°C.

The bottles will be kept in the cellar protected from the light, lying down, with an optimal hygrometric degree of 70%.