Chateau Cantenac Brown 2018

Chateau Cantenac Brown 2018 is an unprecedented vintage of great quality, all varietals showing a perfect maturity, mixing concentration, roundness, and balance. With its blend dominated by Cabernet Sauvignon (69%), complemented by Merlot (28%) and Cabernet Franc (3%), the Château Cantenac Brown 2018 shows off the characteristics typical of a great Margaux, achieved through the perfect maturity of each grape variety.

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Tags: Chateau Cantenac Brown , 2018 , red wine , France , Margaux , Cabernet Sauvignon , Bordeaux

Product Details

Tasting Notes from the Producer

Flavour "Rich and polished aromas of blueberry, lavender, dark chocolate, hazelnut and sweet tobacco. It’s full-bodied with firm, velvety tannins. Creamy layers of ripe fruit and wood. Long and caressing. Lovely ripe fruit in the center palate. Try from 2024." - James Suckling

Fact Sheet

Fluid 75cl

Grape Variety Cabernet Sauvignon (69%), complemented by Merlot (28%) and Cabernet Franc (3%)

Alcohol % 13.5%

Country France

Region/AOC Margaux

Vintage 2018

Producer Chateau Cantenac Brown

Awards and/or Press Quotes

Awards and/or Press Quotes 94/100 - James Suckling 94/100 - Jane Anson, Decanter.com, 17/20 - Jancis Robinson MW

FAQs

What style of wine goes with dark chocolate?

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.

Why are style wines not vegan?

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.