Château Cantenac Brown, 'BriO de Cantenac Brown', 2019, Margaux (AOC)

'One-Liner'
Polished Margaux with plenty of charm – ripe red and black fruit, cedar and herbs wrapped in supple tannins and a fresh mineral finish.

Tasting Note
Deep ruby in the glass, with inviting aromas of red cherry, plum and bramble fruit layered with cedar, tobacco and subtle wild herbs. The palate is generous and supple, combining ripe fruit with finely shaped tannins and a lovely sense of freshness. Touches of spice, new leather and gentle oak add complexity without overwhelming the fruit. A cool mineral note underneath gives the wine tension and keeps its richer side beautifully controlled. Smooth and persistent on the finish, with dark berries, cedar and savoury spice lingering behind.

Country: France
Region: Bordeaux
Sub-Region: Margaux AOC
Grape(s): 48% Merlot, 42% Cabernet Sauvignon, 10% Cabernet Franc
ABV: 13.5%
Friendly: n/a

Awards & Critics' Scores
Decanter – 91/100
Vinous, Antonio Galloni – 90/100

The Story
BriO was created in 2001 as the second wine of Château Cantenac Brown, the distinctive Margaux estate whose Scottish origins stretch back to 1806, when John Lewis Brown acquired the property. The 2019 vintage also marked a new chapter, with the arrival of the Le Lous family as owners. For BriO that year, Merlot takes the lead, joined by Cabernet Sauvignon and Cabernet Franc, giving a softer, more immediately approachable expression of the estate than the Cabernet-led grand vin. The wine is matured in French oak, with just a quarter new barrels, preserving its bright fruit and Margaux finesse while adding enough cedar and spice for complexity. It is a second wine with a clear identity of its own rather than simply a scaled-down version of Cantenac Brown.

Perfect With... (click me for the recipe)
- Meat/fish: Argentinian-style steak with chimichurri and roast potatoes
- Vegetarian: Roast beetroot, goat’s cheese and caramelised shallot Wellington
- Vegan: Lentil and walnut stuffed onions with rosemary and red wine gravy