Jay Kline

9.3

One of the few producers that I purchase each and every vintage. I find that Laurence Feraud’s wines are consistently some of the more interesting and enjoyable wines made in all of Chateauneuf du Pape; particularly when value comes into play. This bottle is my first experience with her 2018 vintage and the first bottle of a small tranche that I swooped up upon release. Popped and poured; consumed over 5 hours. The color is deep ruby with a near opaque core; glossy and gorgeous to behold. Medium+ viscosity. On the nose, this is classic Pegaü with loads of dark cherry and bramble fruit, a veritable hillside full of garrigue, lavender, black pepper, and something that reminds me of old books. On that palate, the fruit is equally generous, brambles and cherries, exotic spices, Herbs de Provence and a somewhat sanguine-like character to it. Substantial structure, though it seems to be a notch lower than the previous three vintages at this point in its young life. The tannins are very sneaky. Almost imperceptible for the first hour and yet, by hour four, they were very much making themselves known (in the Medium+ range). Acid is also Medium+ indicating these have an exciting life ahead. The finish lasts for well over a minute. All in all, another lovely Pegaü that will likely live in the shadow of some of the more heralded vintages in the last ten years however, that doesn’t mean this isn’t a stunner. Absolutely lovely stuff and I very much look forward to enjoying these well into the 2030’s. — 5 years ago

Mark Flesher

9.3

Having 3 of these I figured it would be a nice time to see how this one is doing. Well, I think that this one has probably reached the very front of the optimal drinking window. Took about 15 minutes of air. The nose was red fruit, mint, red licorice, raspberry and oak. Lossa lossa oak. Entry is a little acidic, minty, flinty, red fruit dominant. Middle of this wine tones down a bit and really finds a nice little groove. Finishes with a lot of astringency (say what?) for a 2011. Structure is what. Quality is what. And I think this one has the power to go another 15 years and be juuuust fine, which I'm not sure I could say about many 2011's from the Napa floor. Drink with 30 minute decant or hold for another 5-10 years. — 7 years ago

Aaron Tan

9.0

I like Michael, his philosophy, and in most cases, his wines, but the 2016 Block 5's far too ripe for me. It's dark fruit dominant, very sweet, and although, not much new oak (35%), quite oaky. Chocolatey, spicy, and quite tannic for a Pino. As usual, the structure and density are impressive. For me, this wine's just unbalanced at the moment and it needs time. That said, I don't think even Michael escaped the blistering heat of 2016. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

If you want to impress a Somm with a bottle of wine, bring a Grand Cru Gamay. I hate using the term Beaujolais. It gives a lot of people the lesser impression of Beaujolais Nouveau which, equates to the impression left by Blue Nun in the 70’s/early 80’s and Yellow Tail in and around 2000.

This is one of my favorite producers of Gamay, a member of the “Gang of Four”; Lapierre, Thevenet, Foillard & Breton. There is a fifth honoree member to the “Gang of Four”, Yvon Metras, who I enjoy equally. If you want to finally appreciate this varietal, look for one of these producers from Morgan or Fleurie.

The nose reveals; dark cherries, blackberries, dark plum, stewed plum, baked strawberries, blueberry hues, spearmint, granitic minerals/soil, dark berry cola, thyme, rich forest floor, touch of cinnamon, very light caramel, dark chocolate, Indian spices, berry bubblegum, touch of band-aid, steeped fruit teas, limestone minerals, a whiff of black pepper, dark red, purple fresh flowers with shades of violets.

The body is full, rich and guides over the palate. It shows some tannins. The structure & tension are still big. The length and balance are at the beginnings of truly rounding into butterfly form. Still will benefit from 5 plus years in bottle. Bright red florals are far more pronounced on the palate. Ripe/bright; dark tart cherries, blackberries, dark plum, stewed plum, baked strawberries, half baked rhubarb with lovely blueberry hues, blood orange & dry raisins. Spearmint, tree sap, granitic minerals/soil pressed in to the palate, dark berry cola, orange peel, thyme, rich forest floor, touch of cinnamon, very light caramel, dark chocolate, Indian spices, berry bubblegum, touch of band-aid, steeped fruit teas, limestone minerals, hints of black pepper, dark red, purple fresh flowers with shades of violets. The acidity is like a warm summer rain shower. The long, rich, ripe, well balanced, elegant finish is nicely persistent for minutes.

12% ABV 👍

Photos of; Domaine Marcel Lapierre, Marcel Lapierre (may he RIP-2010), Marcel’s son and current Winemaker-Matheiu Lapierre and their Morgan Vineyard.
— 7 years ago

Tom Philbrick

8.9

Thought we would check in on one of these. Shy nose, even after 4+ hours. Almost no discernible fruit at this point with a strong savory quality. I love Corison wines and this has great potential but this needs to be forgotten about in the darkest corner of your cellar for 5-10 years more. Drink the regular Napa cab while this one slowly evolves. 89 at this point but possible mid 90’s in 5-10 years. This is a structured beast at this point. — 8 years ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

10

Mind boggling. Wine life changing stuff.... pomegranate and grapefruit skin on the nose with tar pepper and blackberries. The palate was super and the finish lasts forever. I can still taste it. Holy s**t — 8 years ago

Mike Saviage

9.8

Tasted blind. Dark amber/tawny color. Notes of brown sugar, hickory, earth, saddle leather and some cola. Sweet to the taste with lots of complexity. Fruit is still present, with tannins fully resolved of course. Guesses by the boyz are 50’s Bordeaux, but I think it’s older. I’ve had two really old bottles of Chateau Margaux from the 20s and 30s, and I think it’s in that camp so I go with a guess of Margaux from the 20’s. Bingo. We’re told this was given many hours in the decanter and then we consumed it over 3 hours… it was alive from start to the last drop. What a great experience to drink grape juice that is nearly 100 years old. Bravo and thanks Stan! — 5 years ago

David Walser

9.0

At home. Bought two bottles at $70 each. An OK wine but a bit disappointing at this price point. I suspect I wasn’t in the best tasting position when I had this s bottle. Hoping for a better experience with the next bottle. — 6 years ago

Sheldon Nadler

9.0

2014 vintage, imbibed Aug/2019. Needed decanting ... very closed at first, practically no nose at all. Began to open up after a half hour to 45 minutes. Eventually - good fruit, big body, but tannins well controlled. I had my doubts at first, but ended up really enjoying with a hearty beef dinner. — 7 years ago

Rox F

9.0

A great inexpensive bottle. I was happy surprised by it. Will buy again. — 7 years ago

Kevin Cahoon

9.2

Fresh and bright with red cherry and plum fruit accented with tar, floral and brown spice notes. Palate has lovely texture with nice fruit and round tannins. Lacking a touch of depth and complexity that I would have expected with the bottle age. While not profound, very pleased to have 6 more bottles. — 7 years ago

Mike Mayer

9.1

Another wonderful Merlot. Mountain wines are known for beautiful dark color, intense aromatics and full bodied flavors. This Howell Mountain wine does not disappoint. Beautiful ruby red color and great aromas of blue fruit, cedar and a little earthiness. The tannins on this young wine are very apparent but seem to integrate nicely with the intense flavors of blueberries and baking spices while in your mouth. I am sure this wine will improve with age but it drinks very well today. — 8 years ago

with Lisa

Sven Baker

9.0

I was at Bernard Devenish and he said that it had been opened but recorked and it was certainly awesome today. Dark, young but smooth. S — 8 years ago

Chris England

9.4

Last time I had dark cherry was there but blackberry is showing now @ £133 a 96-98 in the making, but 93-95 now

🍇 85% Cab S & 15% Cab F

🍷 Opaque ruby

👃 Elegant savoury herb infused cedar wood, smokey fresh pine & new oak through earthy blackberry, crushed mineral rock, pencil lead, cocoa, bluebells, black tea & new leather

👄 Med silky body of spiced blackberry, liquorice, mocha, light balsamic w/ very fine smooth tannins & cherry hints

🎯 Med+ refined earthy blackberry, mocha & liquorice w/ a black tea tone — 8 years ago

Andrea Watt

8.9

Smooth and lush with raspberries, cherries, violets, hints of cedar, and a velvety finish. Fruitier than I expected from Italy but I like fruit so that's good for me. — 9 years ago

Fabian Kühlhorn

9.1

It’s been around four years since my previous bottle, it was a bit harsh back then, but it’s totally singing now. Still a lot of fruit, but also leather and forest floor. Such a good balance between young and old, I would say it can age for longer due to a lot of tannins, but this is a great time to drink it. — 6 years ago

Sage Shimoda

9.1

2001 I Sodi Di S. Noccolo. Castellare Di Castellare

Since I tried their seductive 2006 vintage, I’ve been looking for other vintages. Finally, I got to try their 2001. This was not as memorable as their 2006, it still brought me back the memory of the wine. Garnet color. Dark fruits with leather and spices.

2006年があまりにも印象に残っていて、他のビンテージを探していたところ2001年を入手。あの時の感動の再来を願って試しました。2006年ほどの感動はありませんでしたが、レザーやスパイスの香り、熟成したフルーツ感も十分感じられるワインでした。 — 6 years ago

Shawn R

9.2

Most of the 13’s from Napa that I have had have been closed down and not very approachable. This Martinez Vineyard drinks well. — 7 years ago

Mark Flesher

9.3

Nice wine. Although "young" compared to the others I've had which are in the 80's and 90's, this wine is a really nice change of pace. Nose still has the brambly, fruit and tobacco and almost 'foresty' notes that the older ones have a bit more of (and, to me, have QUITE a bit more of). Yet, on the palate this is a combination of sweet and tart fruit. Plum, hint of raisin, tobacco, hint of herb with nice bracing acidity on the finish. I think this wine would go very nicely with a myriad of foods, without trying to compete or outdo those foods. Seems IMO to be more in balance than the ones with 10-20 more years. — 7 years ago

with Dan, Bradley and 1 other

Somm David T

Independent Sommelier/Wine Educator

9.5

This is the first 2005 I’ve opened that was truly impressive this young. It’s untypical for most Margauxs. Bright mid red fruits on the palate with elegance and dripping acidity. Impressive bottling!!! Wish that I had bought a case in futures vs. four bottles. FYI, I never buy more than 6 bottles of almost anything.

The nose reveals, ripe; dark cherries, blackberries, black plum, black raspberries, strawberries, cherries, baked plum, high glass blue fruit hues, dry cranberries and pomegranate. Vanilla, light cinnamon, hint of clove, dash of nutmeg, pinch of white pepper, very dark, rich soil, limestone, pee gravel, cherry cola, fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, bright red florals, blue flowers and fresh dark and fresh slightly withering florals.

The body is medium to just barely pushing full. The tannins are well rounded, soft and a bit dusty. The wine gently glides beautifully over the palate. The red fruits shine. Dark cherries, strawberries, cherries, pomegranate, blackberries, black raspberries, plum and blue fruit hues on the long set. Vanilla, light cinnamon, hint of clove, dash of nutmeg, very dark, rich soil, limestone minerals, pea gravel, some crushed dry rock powder, cherry cola, dark fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, used leather, saddle-wood to light cedar, light cigar with ash, bright red florals, blue flowers and fresh dark and fresh slightly withering florals. The acidity is like a rain shower. The structure, length, tension and balance are magnificent. The long, elegant, well balanced, polished finish is delicious and goes on and on. This wine has really hit its stride, yet will continue to improve for another 10 years and perhaps beyond. After two hours in the the decanter, the wine put on weight and showed more dark fruits on the long palate set.

Photos of, Chateau Brane Cantenac, Owner Henri Lurton, field-hand doing the back breaking work of picking and their oak vat room.

Producer history and notes...Chateau Brane Cantenac started out in the early 17th century. At the time, the small estate was known as Domaine Guilhem Hosten. The vineyards and estate was developed by the owner in the late 1700’s by the Gorce family.

Their wine was so highly regarded back then, it was one of the more expensive wines in all of Bordeaux, selling 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 to purchase the Margaux vineyard, the Baron sold what is now called Chateau Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton.

In 1838, the Baron renamed property, taking his name and the name of the sector where the vineyards were located, calling it Chateau Brane Cantenac. The chateau later passed to the Roy family, who were well-known in the Margaux as they owned Chateau d’Issan as well.

Jumping to the next century, in 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 currently owned and more than ably managed by the capable, 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 to their current plantings.

The 75 hectare vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc, 5% Carmenere and .5% Petit Verdot. Carmenere was used for the first time in the 2011 vintage. The Petit Verdot was planted in 2008. 2017 is the first vintage where Petit Verdot was added to the blend.

The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification of the Medoc.

At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted close to and surrounding the chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. This parcel is the heart and soul of their wine.

They have other parcels, which are further inland, but much of those grapes are placed into their second wine. Those additional hectares can be divided into 3 main sections.

Behind the chateau, they have 15 hectares of vines on gravel and sandy soils. They have 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravelly clay called Notton, which is used for their second wine. More than vineyards, the property maintains beautifully, manicured gardens and verdant parkland.

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. 12 of those hectares are farmed using biodynamic techniques as well.

3 hectares of vines they own in the Haut Medoc appellation are planted to white Bordeaux wine varietals due to the the cooler terroir in that part of the appellation. The soils are gravelly clay. The vines are planted to 80% Sauvignon Blanc and 20% Semillon.

Chateau Brane Cantenac 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 and Petit Verdot are entirely micro-vinified, meaning that those grapes are completely vinified in their own barrels, using micro-vinification techniques. This takes place with the Carmenere and Petit Verdot because the amount of grapes produced is so small. Some vats of Brane Cantenac can be co-inoculated, meaning they go though alcoholic fermentation and malolactic fermentation simultaneously.

Malolactic fermentation takes place in a combination of French oak tanks and barrels. The majority of the Grand Vin goes through malolactic in barrel. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 17 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 is a second wine, Le Baron de Brane. The use of a second wine at Brane Cantenac 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. There is a third wine, Margaux de Brane, which is usually Merlot dominated.

Production of Chateau Brane Cantenac is about 11,000 cases per year depending on weather conditions. — 8 years ago