With aromas of ripe fruits such as dark cherry, prune this wine exhibits hints of blackcurrant that conjure up the hot dry summers in Pessac before the rains in late July.


On the palate, this wine shows up both hot and sweet spices, including white peppercorn and, at the same time, a hint of cinnamon in the backbone. This is a dry and full- bodied style Pessac red with very structured tannins, woody notes. This is a hearty, generous wine which has great potential for ageing up to 20 years.

Growing Conditions

• Gravelly and clay-limestone soil
• Plot-by-plot management with integrated drainage system


Harvest dates:
- Merlot: from 21st of September to 8th of October 2015
- Cabernet Sauvignon: from 4th to 12th of October 2015
- Petit Verdot: on 4th of October 2015

- 45 hl/ha

• 100% manual in small boxes, with bunch selection on the vine
• Double sorting in the winery (bunches and grapes), using vibrating sorting tables


9th of May 2017


• 100-hectolitre thermo-regulated stainless steel vats • No grapes treading
• Cold maceration (8°C) for 3-5 days before fermentation
• Alcoholic fermentation at 25°C, then 28°C to finish
• Small volumes pumped over three times daily
• Warm maceration after fermentation (30°C), until ready for transfer to the barrels
• The contents of each vat are transferred to barrels after tasting. Pressing using a JLB vertical press.
• Malolactic fermentation: in stainless steel vats


100% in French oak barrels: 40% new. Matured for 12 - 15 months


This 2015 Chateau Brown wine has a bright ruby lustre.