Ken Z

9.5

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

Delicious dark fruit, but I preferred the Pichon Lalande. A stunning wine nonetheless. Will age many years. — 6 years ago

with JT

Ken Z

9.4

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time. — 6 years ago

with JT

Ken Z

9.2

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

This estate seems to be making some strides as of late. Nice. — 6 years ago

with JT

Ken Z

9.4

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

A very nice wine from this estate. Dominated by purple and black fruits, this one will likely drink well early and for many more years. — 6 years ago

with JT

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. — 7 years ago

Burak Kesimoglu

9.1

This is the Cuvee champs chenys, which is surrounded by grands crus. Red cherry, Hint of game, medium full. Gentle earthiness. No bouquet yet. But structured. Nice acidity — 10 years ago

with Ezequiel

Gary Westby

Champagne & Sherry buyer K&L Wines

9.6

A creamy blend of 3 grand crus; Avize, Chouilly and Mesnil. 15% Barrique fermented. — 11 years ago

Ken Z

9.5

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

Delicious black fruit. More complexity and depth than the Grand Puy Ducasse. — 6 years ago

with JT

Ken Z

9.6

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

This was an impressive wine and was tied for most impressive St Julien in my opinion, with layers of dark, concentrated fruit and less wood influence than in years past. . This estate seems to be improving steadily over the past few years. Unfortunately, it seems like the prices have risen quite drastically as well... — 6 years ago

with JT

Ken Z

9.5

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

One of the more structured of the Margaux wines tasted. Should come together nicely with some time. — 6 years ago

with JT

Ken Z

9.4

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

I have seen huge critical acclaim for this wine at various outlets. A great wine, that has improved in recent years, but nothing to make me purchase a case. — 6 years ago

with JT

Ken Z

9.6

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami. All wines from the 2016 Vintage.

Tasting pour, no formal notes taken. Most of these wines are very tight, and will require 5-15 years to really come together. Many will likely improve a few points with time.

Beautiful, well structured dark fruit. Complex, but more open than several left bank wines at this stage, as is usual for Pessac-Leognan. — 6 years ago

with JT

Marcio Morelli

9.3

Dég 04/Oct/2016
33.000 bouteilles chaque année
Grand Crus Avize, Cramant et Oger
Chard 3 années successives. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Still the best value in NV Chardonnay Grand Cru Champagne. So delicious! If you haven’t had it, K&L just got in another shipment of Launois. They have in stock two of Grand Crus and 08 Special Club. Get it in the next coupe or three days before it’s gone. You’ll thank me when you have it. — 8 years ago

David Jacobs

8.9

It's been awhile since I had one of these but it's a really nice change up. Well worth it. I didn't taste any oak but it was still creamy with real subtle mineral and tannins — 8 years ago

"Odedi"

9.0

Light straw in color with a golden hue.

Very aromatic nose of lemons, white flowers, yeast, green apples, grapefruits, minerals, spices, herbs and white pepper.

Light bodied with high acidity and a lot of tiny bubbles.

Dry on the palate with green apples, grapefruits, bread, spices and white pepper.

Medium plus in length with limes and bitter almonds.

A well balanced sparkling wine from France. Enjoyable by itself or with food. Good quality, fruity and refreshing.
I had it at the end of the meal, by itself. This is delightful.

10.5% alcohol by volume. — 8 years ago

Ludovic Bobinet

9.4

Un très beau chardonnay mur mais frais et tendu. Bien supérieur à beaucoup de grands blancs bourguignons — 9 years ago

with Sudeep and Emmanuel

Peter Scudamore-Smith MW

9.6

Visiting Charles Heidsieck; crayeres, tasting this magnificantly successful Blanc de Blancs crafted by previous celebrated chef de cave from all four grand crus in Cote des Blancs plus Vertus; amazing smoke/brulee bottle character; #champagne #drinkchampagne #charlesheidsieck #reims #blancdeblancs #blancdesmillenaires #1995 #uncorkedandcultivated #wineandfoodtour #france2015 — 10 years ago

Henrik S Wilberg

9.2

"No other Champagne smells this way," Theise says, and I'm inclined to believe him. A little surprised it's pure Côte des Blancs - it is more brawny than elegant, but captivating, rewarding nonetheless. — 10 years ago

Ken Z

9.2

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

Nice, but a few steps behind the GPL. — 6 years ago

with JT

Ken Z

9.5

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

The most closed wine of the night. More red fruit, with frim tannins. This one will likely take several years to unwind, but shows potential. Harder to taste at this stage. — 6 years ago

with JT

Ken Z

9.4

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time. — 6 years ago

with JT

Ken Z

9.4

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami.  All wines from the 2016 Vintage.

Tasting pour, no formal notes taken.  Most of these wines are very tight, and will require 5-15 years to really come together.  Many will likely improve a few points with time.

Slightly preferred this over the Brane-Cantenac — 6 years ago

with JT

Ken Z

9.5

Drank 1/18/19 at the Union des Grands Crus de Bordeaux event in Miami. All wines from the 2016 Vintage.

Tasting pour, no formal notes taken. Most of these wines are very tight, and will require 5-15 years to really come together. Many will likely improve a few points with time. — 6 years ago

with JT

Daniel M

9.0

White flowers, pineapple, lemon and crushed rocks on the nose. Very appealing. The palate is both long and playful. A nice acid backbone, sheer typical acidity, white fruits (pear) and lemon, salivating finish. Very easy going and lovely wine — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

On the nose, sweet, floral, dark cherries, touch of plum, black raspberries, raspberries, red licorice/cola, lovely funk, canopy leaf, perfumed red florals and fine, sexy, chalky minerality. The mouthfeel is beautifully crisp...medium body. The fruits are bright and tantalizing. Strawberries, dark cherries with Rainer cherries blended in, cranberries, pomegranate, plum, black raspberry, raspberries, soft, super fine powdery chalkiness, crushed dry rock powder, light beautiful spice, red florals with a touch of violets, perfect acidity and a well balanced, polished finish. Photos of, the property entrance, Chevrey Chambertin vineyard and Arnaud. History and producer notes...Domaine Denis Mortet was founded by Denis Mortet in the early 1990s. Strangely, he took his own life at the age of 51 in 2006. He started with modest holdings to become a very well respected Winemaker in Burgundy with his 1993 wines. His son Arnaud has now taken over. The estate vines are relatively young at 25 years. The Domaine's 10 hectares encompass 14 different Appellations, including two Grands Crus in Clos-de-Vougeot and Chambertin. All their wines including their village wines see new oak. This wine is a blend of all their Chambertin holdings and fermented in around 30% new oak. — 8 years ago

Eric Hiatt

9.2

Savory. Funk. Delicious. — 8 years ago

with Doris

Judy Gern

9.0

Lots going on with this - don't think I've had a blanc de blanc quite like this before. Really good! — 9 years ago

Anne Selee

9.5

So glad I brought this back from France. 2002 on this is a clean finish. Wow!! — 10 years ago

Peter Marks

Master of Wine, Educator Constellation Brands

9.1

One of the best 2012's at the Union des Grands Crus de Bordeaux tasting. — 10 years ago