Château Brown reveals both great finesse and amazing intensity. A balance between the terroir and the know-how.
Special care is given to wine production throughout the year. Yields are controlled and we devote the utmost care to maturing our wines: freshness, softness in the tannins and respect for the fruit are in order.
Jean-Christophe Mau is also making sure that his wines benefit from high-quality distribution on the Bordeaux marketplace.
Pessac Léognan
Gravelly and clay-limestone soil
26 HA
53% Cabernet-Sauvignon, 45% Merlot, 2% Petit Verdot
15 years
7400 plants per hectare
100% manual, in small boxes, with bunch selection on the vine. Rigorous sorting in the winery using optical sorting.
60 to 80,000 bottles
Pessac-Léognan
5 hectares
60% Sauvignon, 40% Sémillon
18 years
Clay-limestone and fine gravel over a clay-limestone subsoil
7400 plants per hectare
100% manual, with sorting in the vineyard and transportation in small cases to avoid any risk of oxydation.
Over fine lees, with stirring during 8 months in french oak barrels with mild toast (50% new wood and 50% used once previously)
15 to 20,000 bottles
Produced for the first time in 2012, it elegantly combines the terroir of red grapes and the estate’s expertise in vinifying whites in French oak barrels, with maturing on the fine lees. Our rosé Grand Vin is made with our finest red grapes, freshly hand-picked and pressed directly.
Bordeaux rosé
Selection of grapes from identified plots of deep gravel soils, average vine age of 22. Manual harvesting in small boxes between freshness and peak ripeness
2000 bottles
