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

Russ Bus

9.0

Great things coming out of Amador Co. — 9 years ago

Kyle Ewing

10

We busted out a couple bottles of Blin for Easter brunch. Great stuff and a crowd pleaser. #puppyphotobomb — 9 years ago

James Gordon

9.2

Started out as watermelon Jolly Ranchers with a bit of chill, and opened up to violets and a touch of spice. — 10 years ago

Robert May

8.9

After finding out I have rated quite a few beers on Delectable, a friend asked me if I'm one of those pompous jerks who writes insanely long reviews thinking people actually care about my opinion. In honor of this question: Me like Ruination 2.0. Heap good beer. Make tummy happy. Make tongue tingly. Now me go kill dinner. — 10 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.2

Very red fruited, but still clearly Syrah. Beautiful, and a lovely sense of old world style with new world fruit. Stood out among many worthy wines as its own animal. — 10 years ago

Ed Powers

9.7

Prob one of the best IPAs I've ever had even if the enjoy by is a month out — 11 years ago

J Manncini

9.5

This was very smooth clean finish with out the bite. One of the top bourbons I have had. — 11 years ago

Lewis Chester

9.6

1996 vintage. At Hotel TerraVina with my pal, Gerard Basset MW. Unfortunately we didn't get time to decant it sufficiently prior to having with lunch. Typically I would have had at least a 2 hour decant before serving. Medium garnet hue, very bright. The nose is simply stunning and evolved constantly in the glass. Blackberry, black plum, cedar wood, lots of spices, cocoa and hints of roasted coffee bean. Tertiary notes have developed but there still seems to be a bit of development to be teased out of this wine yet. The palate exhibited an enormous amount of structure - high acidity and high tannins that are ripe but chunky. There's nothing round here - more linear and angled than curvy. Almost light bodied but with a big two-step punch of a finish: there's an initial hit and then a powerful umph of additional rev's that makes your head bob up and down in joy and happiness. Though it's drinking extremely well now, this will hold for decades to come. Fabulous. — 8 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.3

Super interesting co-fermented blend of 45% Petite Sirah, 45% Roussanne, 6% Grenache and 4% Syrah.

Deep and dark purplish red. Layered nose with tons of dark chocolate floating out of the glass. Layers of dark berries, black pepper, white pepper, purple floral notes, spices and herbs. Got a bit more savory and gamey as it opened up. Moderate tannins (6.6/10) and medium plus body. Kept getting fuller as it breathed. Big and juicy with dark cocoa, tight dark berries, bramble, dark spices, a touch of heat and anise in the finish. Long and lingering finish. Quite heavy and needs some time to fully integrate. Great wine. Drink from 2019 till 2026.

Need to go grab a few more tomorrow! — 8 years ago

with Sean

Vinous Favorites

Delicious wines for less than $25 chosen by Vinous critics

9.0

Dark red cherry, plum, spices, licorice and menthol flesh out in the 2012 Zinfandel Sonoma Valley Old-Vine. Hints of tobacco, dried herbs and black cherry linger on the close. This plump, juicy Zinfandel offers tons of near and medium-term appeal. (AG) — 8 years ago

TheSkip

8.9

I had very high expectations for this wine. I had heard a lot of very good things about Bedrock. This was my first one.

It came out of the bottle hot. Despite a couple of hours, it remained mostly hot. Strawberry and cassis on the nose. Definite American oak. A slightly bitter and metallic finish.

I was surprised to read the back label that claimed this was cool climate. It doesn't feel like that at all.... — 9 years ago

Robert Lim

9.2

Starts out with a whiff of Napa aromatics on open but gives way to lemon curd salinity, quartz minerality and loooooooong Chablis- like finish. Run, don't walk! 2014 vintage — 9 years ago

John Behrens

8.9

Purdy straw gold color. The nose feels like an old friend: Baked apple/pear pie, with co-elements of lychee and sterling mineral. This French white is easy and just a touch oily on the palate, with solid unripe acid balancing out the sweeter baked nose. Good bloom of flavors and mouthfeel with each sip, following the nose. Finish is delightfully mineral, developing into unripe green apple and a touch of pineapple. Not very long or sexy--the only weakness. Perfect for food though. And for $10, I'd drink this wine every friggin day. — 9 years ago

Benjamin Hickey

9.3

Sweet oak is seem less. Reasonably narrow on the palate. — 10 years ago

Zacary Welch

9.0

A deep, dark, murky, inky creature of a wine. Expresses powerful blackberry and blueberry fruit laced with ample nutmeg and pepper notes. Drinks full blooded and thick bringing out the carnivore in all of us.
Cheers! — 10 years ago

Eryn Krysel De Leon

9.3

Perfect with red pastas, sautéed crimini mushrooms, and even meaty pizzas. Because of the affordable price, I will probably stock up. I now understand why it is always sold out on this app. — 10 years ago

c l b

9.3

First use of coravin. Glad to have practiced on this fine 7 year old chardonnay. Balanced citrus notes. Nice lasting finish. Not too buttery. Mix it with some seared tuna, grapefruit and a string of alfalfa in your mouth to bring out the floral notes of the wine. — 10 years ago

Josh Orr

9.7

Exciting stuff coming out of the central coast — 11 years ago

Chris Zitzman

9.2

As I learn about some of these better White Burgundies, the element or really more a "consistent trait" is a simple joy that flows onto the palate that's like a warm smile from the right gal at the big party. Nothing at all sinister- just that warm welcome that promises to bring a good time along with it. The nose seems right in step with the aforementioned grin, with notes of nougat, golden-hued wrapped in a subtle, near-neutral bit of barrel. As it has breathed it's shifted into a more "relaxed gear", and is spreading out, revealing more of itself. Reaching the back of the palate and leisurely 'becoming' a finish it reflects the best bits of its strengths on the mid-palate.
#IpaidforthisoneoitnofnpocketandgladIdid — 8 years ago

with Beth

SV

9.3

@Delectable Wine this is the 2013 Term Mosel Riesling made by Teutonic Wine Co. and Weingut Ackermann.

Awesome project. Small site Mosel Riesling in Teutonic's high and dry style. Florals lilt out of the glass. Laser sharp acidity, 🍑 and 🍐. — 8 years ago

Shay A

9.1

The curveball out of our 4 reds! This was red number three and at the end, 1,2 and 4 would all be bordeauxs. After 1 and 2, it was easy to identify this as more new world. I didn't guess Tempranillo, (I guessed old Napa cab), but appreciated a TX wine as there seems to be a step up in TX quality over the last few years. Spicy, plum filled, and well integrated at this point. — 8 years ago

with Weston

Ryan Callahan

10

Drank a 2011 & 2012 Colgin Cariad last night for my 21st birthday and a 2012 Peter Michael "Au Paradis" #1 wine of the year courtesy of my step-dad Martin. It was indeed an incredible evening. This evening, I picked up the tab today on my 1st legal purchase on this 2016 Bud Light Lime......let me tell you., it is drinking like a million bucks!!!!
Great Nose, slightly fruity with a bubbly finish. Tried to Ck out the legs but they fell flat. I recommend this vintage to everyone! @Martin G Rivard — 9 years ago

with Christine

Ilya Fushman

9.2

Great Nebbiolo at this price — 9 years ago

Ted

9.4

Almonds, ginger ale, peaches. Very rich. I have a wine shop for you to check out @Donna Saxton. Elie Wine Co., in Birmingham. Amazing selection of mostly French and Spanish wines with a nice selection of Champagne. — 9 years ago

Alex Wright

9.6

Wine is best out of a can — 9 years ago

with Caroline

Robert May

9.8

Boom! Stone kills it again! Do you like long walks on the beach during a full moon? Sauvignon Blanc with floral overtones? Foreign movies with subtitles? Then you will HATE this beer, you little pansy! Man up, grab a bottle, and step into manhood/womanhood. The bottle says it all; "A stage dive into a mosh pit of hops". And they are not talking about a 311 stage dive. More along the lines of a Korn/Godsmack stage dive. — 10 years ago

Chris Olson

9.2

Not bad, might have to search out a bottle. Just got off of the plane, Ruth's Chris right across the street from the hotel, steak must have been calling. — 10 years ago

Johnny FartPants

9.0

This wines opulent, brooding purple hue is accentuated with aromas of ripe black and purple penis, pleather and subtle hints of garlic bread. The palate displays a seamless integration of intense yet approachable homeless people that include year old shoe and urine soaked pants. A rich yet powerful chloroform feel marked by hints of passing out in the nearest bush give way to a sore arsehole. — 10 years ago

with Amy, Brian and 1 other

Daoud Sangwa

Sommelier Whole Foods Market

9.0

One of the best out of all the 16 anniversary beers. — 12 years ago