Somm David T

Independent Sommelier/Wine Educator

9.4

I have a six-pack of this 05. I thought after 10 years in bottle, it would be interesting to check in on its evolution. While tasty, I’ll wait another 8-10 to open another. Even after 2-3 hours in the decanter, it’s still a very young adolescent. On the nose, slightly sour blackberries & dark cherries, dark currants, baked black plum, haunting blue fruits, anise, whiff of spice, steeped tea, dry stones, dry crushed rocks with dry top soil, caramel, vanilla with fresh & dry red florals. The body is thick & full. Tannins are starting to round out. It’s velvety on the palate. The fruits are; bright, fresh & ripe and really show the greatness of the 05 vintage. Dark currants, blackberries, dark cherries, baked black plum, haunting blue fruits, baked strawberries, cherries, raspberries on the long set, dark spice, clay & loamy dry top soil with crushed rocks, dry stones, cigar with ash, graphite, dry stems, slight herbaceous character, mint, used leather, clove, caramel, vanilla, fresh & dry red florals with violets. The round acidity is about perfect. The structure and length are still strong. The balance is in harmony. As for the long finish, it’s lush, ruby, rich and well polished. Photos of; Chateau Brane Cantenac, large wood vats, Henri Lurton and Estate vines. Producer notes and history...Chateau Brane Cantenac began in the early 17th century. At the time, the estate was known as Domaine Guilhem Hosten. Even that far back, wine was produced from the property. In fact, the wine was so highly regarded it was one of the more expensive wines in Bordeaux. It sold for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s. The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the Chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds needed to purchase the Margaux vineyard, the Baron sold what is now called Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton. Not such a good move with hundreds of years in hindsight! In 1838, the Baron renamed property taking his name and the name of the sector where the vineyards were located and called it Chateau Brane Cantenac. The Chateau later passed to the Roy family, who were well-known in the Margaux appellation in those days, as they owned Chateau d’issan. Moving ahead to 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac. Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956. Today, the estate is still in the hands of the Lurton family. Brane Cantenac is owned and run by Henri Lurton. After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed. The vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 4.5% Cabernet Franc and .5% Carmenere. Carmenere was used for the first time in the 2011 vintage. The only other Chateau I know that still uses Carmenere is Clerc Milon. The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification. At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted surrounding the Chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. They have other parcels, which are further inland and much of those grapes are placed into their second wine, Le Baron de Brane. Those additional hectares can be divided into 3 main sections. Behind the Chateau, they have 15 hectares of vines on gravel and sand, 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravel called Notton, which is used for their second wine. The vineyard is planted to a vine density that ranges from 6,666 vines per hectare on the plateau and up to 8,000 vines per hectare for the vines located behind chateau, in their sandier soils. The higher levels of vine density are always found in the newer plantings. The terroir of Brane Cantenac consists of deep gravel, sand and clay soil. Experiments in the vineyards are currently looking at becoming more organic in their vineyard management. Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. Brane Cantenac has gone through 2 relatively recent modernization’s in 1999, when they added began adding the first of their smaller vats to allow for parcel by parcel vinification and then again in 2015 when they completed a much more complete renovation of their cellars and vat rooms. While Brane Cantenac is a traditional producer, they are no stranger to technology as they were one of the first estates to embrace optical grape sorting machines. In very wet vintages, they can also use reverse osmosis. To produce the wine of Chateau Brane Cantenac, the wine is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification. 40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification. The younger vines are vinified more often together in the same vats. However, the Carmenere is entirely micro-vinified, meaning that those grapes were completely vinified in barrel, using micro-vinification techniques. This can also happen because the amount of grapes produced is so small. Some vats can be co-inoculated, meaning they go through alcoholic fermentation and malolactic fermentation simultaneously. At Chateau Brane Cantenac, malolactic fermentation takes place in a combination of French oak tanks and barrels. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 18 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine. There second wine is Le Baron de Brane. Le Baron de Brane is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. During the late 1950’s and into the 1960’s, having a second wine was important as the estate declassified 3 vintages, due to extremely poor, weather conditions in 1956, 1960 and 1963. Production of Chateau Brane Cantenac is about 11,000 cases per year. — 8 years ago

John Zuzek

9.3

Really nice GSM. Pretty much a Chateauneuf-du-Pape from Washington state. Boysenberry compote! Yum! New World for sure, but with lots of structure and earthy undertones. — 10 years ago

Tom Kisthart

Owner Craft & Curd

9.3

Definitely about the crisp and clean. Agree with the wet stone and after rain descriptors from winery. My favorite 2013 'Cru' Soave so far. Still need to taste Pieropan La Rocca which is typically my favorite. — 11 years ago

Bryan Garcia

Sales Grand Cru Selections

9.2

So much 🐴🍂✏️🚬 ! Nice to have an "off vintage" in pristine condition. Far from a blockbuster but delicious, soft, and very easy to drink. #birthyear — 11 years ago

Aaron Tan

9.4

That alc! Could be vintage port. Nevertheless, exceptionally balanced and a lovely tipple. A gentle giant. Was a real treat when blinded. Guessed it to be from one of the great Henscke vineyards. Wasn't too far off. — 9 years ago

Martin G Rivard

10

This was not only the WOTN but is definitely the WOTY for me. My head snapped back in utter amazement as soon as I enjoyed my 1st sniff of the nose. Holy mother of all wines is this bottle absolutely stunning and perfect. It's by far the best wine that I have had the privilege to enjoy. This is exactly what I was expecting from the famed 61!!!!!! It was simply perfect. A truly perfect example of what Latour is and what every Bordeaux blend in the world aspires to be. Utter perfection in its opulence & decadence: blackberry, black currant, intense & soaring aromatics. You could enjoy the nose at arms length!!! Simply & utterly stunning. Thank you Jeff!!!!!!!!!!@Jeffrey Lew — 9 years ago

with Jason, Monica and 1 other

Justin Hart

9.6

There are precious few Merlot dominant BDX blends from WA that are this damn good! We could just call this a varietal Merlot (it is 75% Merlot in the 2012 vintage), but we don't. There is just enough of the other BDX grapes (especially the 4% Petit Verdot) to throw their weight around and give the color, aroma and finish huge chops. Big blackberry and leather on initial palette, chased by hints of coco, baking spices and cherry. Stoney and reserved on the nose still. I said it the other day, this is much too young to drink; it can go for several years still. — 10 years ago

with Cherish

Martin G Rivard

9.6

Another Jayson Woodbridge masterpiece! Opulent dark fruit., a nose you can smell from across the room and what a full lush mouthfeel. Winner., winner chicken dinner! Or all by itself would be just as good!! — 10 years ago

with Christine and Tara

Ann Bateman

9.0

Really well composed wine. Smooth from beginning to end with balanced tannins and acidity. Mellow flavor with cherry undertones. Dry but even. — 10 years ago

Sean Genn

9.2

Nice Rutherford Cab from the people of Far Niente and Nickel & Nickel. Rich dark fruit and lingering silky tannins. — 11 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.0

It's funny, the Syrahs from this winery I've had lately are ultra high tone, acidic with minimal body. This of course, is the opposite with huge amounts of ripe, creamy red fruits. There is a cream soda aspect here that is far too opulent for me. I could see alot of people enjoying this, but I was looking for something else. — 11 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.6

This was from the case @Jim Westby had bought decades ago- served blind with steak frites. Although it tasted far too young & fresh to be an 88, I couldn't think of a more recent vintage in this lighter, brighter style. It had so much minerality that I thought it was Graves! — 11 years ago

with Jim and Cleora

Somm David T

Independent Sommelier/Wine Educator

9.0

On the nose, sour fruits of; dark currants, blackberries, dark cherries, black raspberries, green bell peppers, tree bark with sap and fresh very dark florals. The palate is medium bodied & the tannins are medium soft and round. The fruits are; blackberries, dark cherries, an array of blue fruits, poached strawberries, green bell pepper with additional vegetal notes, dusty, dry, loamy dry top soil, crushed dry rocks, olive pit with flesh, herbaceous notes, nail rust, light funky gym locker notes and a round, soft acidity and a finish that a 1/3, 1/3 and 1/3...fruit, vegetal and earth. 9.0 with the potential for a bit more with cellaring. Photos of; Irouléguy, Jean-Claude Berrouet and a classic Basque dish. Producer history & notes...Irouléguy is located in Basque Country...the southwestern most part of France wine regions and is only a half an hour from Spain. Irouléguy received its appellation contrôlée in 1970, with about 250 acres of vineyards cultivated by 60 growers. Jean-Claude Berrouet is an Irouléguy native who left the area for more than three decades to be the winemaker at Château Pétrus. Jean-Claude eventually returned home. He named his estate “Herri Mina.” In Basque, herri means “country,” and mina means “homesick.” I guess you could say he missed the area he grew up. Jean-Claude also makes a white blend of Gros Manseng, Petit Corbu and Petit Manseng. His vines are planted on the steep south facing slopes of the Pyrénées at around 400 feet above sea level. His vineyard has a climatic influence from the Atlantic. They are protected from cold north wind and receive more sunshine than most other French vineyard regions. Jean-Claude also produces a small amount of this Irouléguy Cabernet Franc; which is 100% Cabernet Franc-Tannat. A classic Basque pairing (shown) for this wine is a flour dredged fried chicken with stewed red and green peppers, tomatoes, onions & garlic.
— 9 years ago

David Koenen

8.9

Little luck so far with the wines from Francois Cotat. The first bottle of this cuvée (that was years ago) was corked. The second one, opened tonight, seems to be a year or two past its prime. Still enjoyable for sure, but still. Golden hue in the glass, some sherry scented tones emerge while sniffing. Melon, wax, orange zest, roasted nuts. The taste is better, more fresh, fruity notes. Big, full bodied, ripe , pineapple, cotton candy. Nothing quite compares to this. — 9 years ago

Doug Burress

Sales K&L Wines

9.5

This far North gem is a genuine grower-producer Champagne. From the cross section of the chalk protruding from the hill out back, to the old-school basket press, this family collects and produces an excellent cuvée. Stone fruit, chalk driven finish, and a fine bead are just a couple reasons to grab a bottle. — 10 years ago

Mark Coleman

9.0

Huge but really well balanced and compelling. — 10 years ago

Martin G Rivard

9.8

2013 scored 99. How the Pro-rating can be 8.8 is beyond my comprehension. Incredible wine. By far the best vintage that I have ever tasted from this winery whom I love. It's a phenomenal Opus at 1/4th of the cost.
I just picked up another case at $95 per bottle and they are In short supply. I advise everyone to get it while it's still available! 👍it's absolutely beautiful and elegant. Let me know what you think once you've uncorked one.
enjoy!! — 10 years ago

with Christine

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.6

One of the best wines tasted from 2010 so far. Love it! — 11 years ago

Jay Svoboda

8.9

I'm going to come clean, I'm not a huge Caymus fan. It's by no means a bad wine - far from it - but I've always felt they blend their Cab with too much Zin. I could be wrong on that account, but I don't think I am. Still, a nice brooding nose of dark red and blue fruit, with a touch of candied fruit and wet earth. — 11 years ago

Frances Hinson

9.5

Delicious blend from the North Cali coast. Dave Matthews part owner. — 12 years ago