Nose

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.

Palate

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.

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

Harvest

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

Yield:
- 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

Bottling

16/05/2013 + 17/05/2013

Winemaking

• 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

Aging

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