Chateau Brane-cantenac 2014
75CL
/
13 Vol
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A refined and expressive Margaux, Château Brane-Cantenac 2014 showcases the precision and elegance that define this historic estate. Under the stewardship of Henri Lurton, the château continues a long legacy of winemaking, combining traditional expertise with modern techniques to highlight the character of its exceptional terroir.
Sourced from old vines planted on the gravel-rich soils of the Brane plateau, this wine is a classic expression of Margaux. The vineyard’s unique composition of clay and gravel contributes both structure and aromatic finesse, resulting in a wine of balance and depth.
Vinified in wooden vats and matured for 18 months in French oak barrels (70% new), the blend is led by Cabernet Sauvignon (77%), supported by Merlot (21%) and a touch of Cabernet Franc (2%).
On the nose, it reveals vibrant aromas of redcurrant and cranberry layered with notes of tobacco, cedar, and a subtle chalky minerality. The palate is poised and precise, opening with a clean, focused attack before unfolding into a fresh, structured mouthfeel. Fine tannins carry through to a long, elegant finish.
For optimal enjoyment, decant for 1.5 to 2 hours and serve at around 18°C. This wine has excellent ageing potential and will continue to evolve beautifully over time.
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Chateau Brane-cantenac 2014
€130.00
Ex Tax: €105.69
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Product Details
Fact Sheet
Fluid
75CL
Alcohol %
13
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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