Wines

Château BROWN has taken over by the Mau family in late 2004 and has seen the overall quality of its wines soar since then the wines of Château BROWN have earned the recognition of wine critics in France and around the world.

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.

As of 2016, Château Brown’s red and white wines boast a new packaging. Learn more here.

close

Château Brown Red

Appellation

Pessac Léognan

Soil

Gravelly and clay-limestone soil

Surface area

26 HA

Blend

55% Cabernet-Sauvignon, 40% Merlot, 5% Petit Verdot

Average age of the vineyard

24 years

Planting density

7400 plants per hectare

Harvesting

100% manual, in small boxes, with bunch selection  on the vine. Double sorting in the winery (bunches and grapes), using vibrating sorting tables (for Merlot) and optical sorting (for Cabernet Sauvignon)

Vinification
  • 100-hectolitre thermo-regulated stainless steel vats
  • Cold maceration (8°C) for 3-5 days before fermentation
  • Alcoholic fermentation at 25°C, then 28°C to finish (15 days)
  • Small volumes pumped over three times daily
  • Warm maceration after fermentation (30°C)
  • Pressing using a vertical press
  • Malolactic fermentation in stainless steel vats
Maturing
  • 100 %  in French oak barrels
  • 12 to 16 months
  • 30%  of new barrels
Production

60 to 80,000 bottles

Château Brown Red
close

Château Brown White

Appellation

Pessac-Léognan

Surface area

5 hectares

Blend

70% Sauvignon, 30% Sémillon

Average age of the vineyard

22 years

Soil

Clay-limestone and fine gravel over a clay-limestone subsoil

Planting density

7400 plants per hectare

Harvesting

100% manual, with sorting in the vineyard and transportation in small cases to avoid any risk of oxydation.

Vinification
  • Light pressing for the grapes, in inert conditions (horizontal pneumatic press)
  • Cold must settling (8°C) in small thermo-regulated stainless steel vats
  • Alcoholic fermentation (at 16,5°C) in French oak barrels
Maturing

Over fine lees, with stirring (twice weekly) during 8 to 10 months in french oak barrels with mild toast(50% new wood and 50% used once previously)

Production

15 to 20,000 bottles

Château Brown White
close

Château Brown Rosé

An outstanding, thoroughly modern press rosé, unique in Bordeaux !

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.

Appellation

Bordeaux rosé

Harvesting

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

Vinification
  • De-stemming and maceration on the skins for 4 hours, gentle pressing (pneumatic horizontal press).
  • Transfer to vats, racking of the must in cold conditions, and alcoholic fermentation in vats.
Maturing
  • Maturing for 4 months in 1-wine barrels with light stirring on the lees (twice a month).
  • French-oak lightly toasted barrels.
Production

2000 bottles

Download technical sheets:

Vintage 2016 Vintage 2017
Château Brown Red