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. — 6 years ago

Stephen Becker

8.9

The day before the terrorists take over The Rock, Dr. Stanley Goodspeed knocks back a cold one of these while watching the sunset over the Bay, reflecting on his best. — 8 years ago

Yianni Stone

9.2

Grown two miles down the road and 12.9% abv. Very curious. Has a little bit of the drinkability of a Beaujolais, but the dark tannin structure of Napa cabernet. Spicy black pepper, but at this point, no roasted meat character. A little thin but solid tannin, fruit, and acidity. Will love to retry in a few years. — 8 years ago

Christine Weiland

9.0

Last stop on our road trip, Portland Oregon... Boedecker Cellars. Tasty summertime wine! — 9 years ago

Matt Caris

9.3

Boundary road fun with Royce and Co
— 10 years ago

with Royce

Corynn Crisfield

10

Total favorite! — 11 years ago

David T

Independent Sommelier/Wine Educator

9.2

Celebrating a 10 year anniversary only happens once. Tonight is all about trying to recreate as much of our wedding day as possible. I cooked two pasta dishes the restaurant in Cortona made for us family style. While good, there’s no substitution for truly well done Italian cooking from the old world. What the restaurant did for our reception was truly amazing and done with wonderful Italian hospitality. Those of you that know my wine habits, I’m the guy who brings Bordeaux to an Italian wedding reception and that’s what I did. After all, It was our/my wedding. I brought an 1986 Haut Bages Liberal magnum with me from the U.S.. So in remembrance of our wedding reception, we are enjoying another magnum on our 10th anniversary tonight. I was concerned about finding another magnum in good drinking condition. However, this bottle 10 years further removed is better than the one we enjoyed at our wedding. In magnum and larger formats, I think it has another 5-10 years left of good drinking ahead...properly stored of course. On the nose; dark cassis, blackberries, dark cherries, poached strawberries, cherries, dry cranberries, a touch of pyrazine, black rich earth, stones, old tobacco leaf, cedar, saddle-wood, baking spices and dark fresh floral bouquet. The body is somewhere between medium to full. The tannins are nicely resolved. Fruits are ripe, fresh and juicy 31 years down the road. Blackberries, dark cherries, poached strawberries, cherries, dry cranberries & pomegranate extract. Black licorice, a touch of pyrazine, black rich earth, wet stones, dry top soil, old tobacco leaf, light expresso roast, softly understated asian spice, mint, cedar, saddle-wood, baking spices (vanilla, cinnamon, light clove & a hint of nutmeg), violets and dark fresh floral bouquet. The acidity is round and like a waterfall over the palate. The finish is rich, ripe, balanced, well textured, elegant and lasts well over a minute. The quality of this magnum wildly exceeded our expectations. One would think this bottle was stored at a Chateau it’s entire life prior to my purchase. The alcohol comes in at 12.5%; which is one of the reasons I love the good years of 80’s Bordeaux and prior. Too bad alcohol levels are negatively impacted higher now and going forward due to climate change. Additionally in some cases, because of producer marketing decisions largely based on consumers who crave higher alcohol levels! Sofia, I am lucky to have found you to walk through life together. I love you now and forever. What a 10th celebration tonight and a celebration of our life together. All under a nearly full moon. Oooow, I ❤️ you! Photos from our 5th anniversary trip back to Cortona; the building we were married inside & out and one of the vistas surrounding (Cathedral) this beautiful hilltop town. — 7 years ago

Patricia Schnitzer

9.1

July 29-31, 2016. Frisco, CO. Celebrating cool, sunny weather and great cycling w/ S Luigi. Big and fruity. 90% Carmenère, 10% Oseleta. Verona. + Organic grapes. — 8 years ago

Jason McLaren

8.9

So so Zin. Middle of the road — 8 years ago

Nick Jones

9.1

Good flavor, not too much rye but definitely there. Hearty imperial, very full-bodied. — 8 years ago

Henrik Poulsen

9.0

Clones 470 and 877 co-fermented with 5% Viognier.
482 cases produced.
— 8 years ago

with Kurt-Inge

Matthew Duré

9.1

Elegant North Coast fruit with all the smoke and spice you want from Syrah. Put a few away for down the road but sings a great tune after a good decanting now. Always love these wines! — 8 years ago

Robert Rothfield

9.2

Might be infanticide but this is really good....glad to have more to check into down the road — 9 years ago

Floyden Mugford

9.3

Nice dark fruits nice 31 cab sav 28 Malbec 27 merlot 14 petite Verdot — 9 years ago

Alishia Odom

9.7

Alishia had this 11 years ago

Laura McHugh

10

Bought this in Farraghers on the sea road in Galway Co Ireland. Lovely rioja with a hint of liquorice and an undertone of dried fruit. Very full bodied!! — 7 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.0

Way young for this, but that doesn't make it less enjoyable, just less fully developed and complex as it will be down the road. Density and concentration without super maturity and jamminess. — 7 years ago

Isaac Pirolo

9.3

From the folks who brought you (in label order from top to bottom) Anamoly and Zeitgeist, Hyde de Villaine and Long Meadow Ranch, Terra Valentine, Massican and Larkmead, Hobel and Milton Road Trading Co., lead by a Master Sommelier employed by Dana Estates, previously with Harlan, Bond, and Promontory, and the sell side being handled by a VP of marketing from Michael Mondavi's Folio.

The stated goal was to create the best pound for pound Cabernet Sauvignon in Napa (highest QPR). The band pooled resources and pulled favors, sourcing the grapes from "one of 'those' vineyards" that cannot be named due to a NDA. 18 months in 1-year old French oak. 15% Merlot and 2% Cab Franc round the balance of Cabernet Sauvignon.

I knew going in this would not be an over extracted fruit bomb, but upon opening I had my concerns that this might be too far in the opposite direction. Fortunately, after 30-45 minutes, it started adding weight like a prize fighter after weigh-in. Acacia flowers, melted licorice, black fruit, with plenty on mineral laced, satiny tannin. Give this an hour, wait for your second glass, and it will envelop you. 93+

And for the record, my guess is they sourced the grapes from a Spring Mountain vineyard. — 8 years ago

John Elmajian

9.2

2014 was a great bottle of wine... — 8 years ago

Loren Loftesnes

9.0

Middle of the road — 8 years ago

Daniel Mahdavian

Consulting Somm-Daniel Mahdavian Ventures

9.5

Dried ripe prunes, res raisins, brandied cherries & hot stewed blackberries on a sandy gravelly road in the dead of summer. Loved it. — 8 years ago

Stephen Becker

8.9

Cloudy With a Chance of Fruity and Spicy. Like those moody drag queens down at the Mexican karaoke place. — 8 years ago

Michael Descamps

9.5

Technically not after 10/31/15, but close enough. Brett mashes well with the herbal, malty, and grapefruit-y tones of the IPA. — 9 years ago

Alis Franklin

9.0

Light and easy drinking. — 9 years ago

with Benjamin

Kimberly Charles

9.6

Lola vine Grenache Sceales Vineyard So Co -concrete eggs & barrels 425 cases — 10 years ago