A slightly closed yet complex bouquet, revealing notes of black fruit and hints of graphite, as well as floral notes (iris), topped off with a touch of garrigue.


On the palate the attack is fresh and offers genuine tannic substance and great balance. The taut tannins hint at very good ageing potential.

Growing Conditions

With a lower than average yield, Brown’s 2011 red vintage stands out for its intense and very mature Cabernet Sauvignon expression, due to near-Summer harvesting conditions providing natural concentration and beautiful maturity for this grape. Intense colour and the alcohol level of a classic Bordeaux wine are the key features of the 2011 vintage.

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


- Merlot: 16/09/2011 - 22/09/2011
- Cabernet Sauvignon: 26/09/2011 - 03/10/2011
- Petit Verdot: 23/09/2011

- 38 hl/ha
- 70% 1st wine

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


16/05/2013 + 17/05/2013


• 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: one third in brand new
French oak barrels, the rest in stainless steel vats


100% in French oak barrels: 1/3 new, 1/3 used once, 1/3 used twice. Matured for 12 - 15 months