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Chateau Brown Blanc 2015, Pessac-Leognan

RM215.20

Grand Vin de Graves

Grape Varieties:

65% Sauvignon Blanc, 35% Semillon

WINE SPECTATOR – James Molesworth (2017) : 92
« Racy and well-defined, with mouthwatering thyme, verbena and chamomile notes leading the way, backed by lively lemon zest, white peach and star fruit flavors. Offers a salted butter finish. Drink now through 2022. »

DRINKS BUSINESS MAGAZINE Global Sauvignon Blanc Masters 2017: Master

INTERNATIONAL WINE CHALLENGE 2017: Silver Medal
« Crunching acidity, vanilla cream, lemon cake, sherbet, soft apricots, herbaceous burst. »

NEIL MARTIN – primeurs scores: 91-93

JAMES SUCKLING – primeurs scores: 91-92

JANCIS ROBINSON – primeurs scrores: 16.5

DECANTER – primeurs scores: 90

In stock

Description

Technical Sheet

Production : 18 600 bottles

SURFACE AREA OF VINES: 5 hectares
(estate total: 31ha)

BLEND:
65% Sauvignon Blanc 35% Sémillon

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
• Alcholic fermentation at 16.5° in barrels (50% new –
50% used once previously)

MATURING:
• Over fine lees, with stirring (twice weekly),
during 8 months. French oak barrels
with mild toast.

SOIL:
• Clay-limestone and fine gravel over a clay-limestone
subsoil
• Plot-by-plot management with integrated
drainage system

AVERAGE AGE OF THE VINES:
• 20 years

AVERAGE YIELD FOR THE 1ST WINE
(ten-year average)
• 39 hectolitres/hectare: 20,000 bottles
SECOND WINES:
• La Pommeraie de Brown

PROPRIETORS: Families Mau et Dirkzwager
MANAGER: Jean-Christophe Mau
OENOLOGIST CONSULTANT: Philippe Dulong

Source: https://www.chateau-brown.com/en/chateau-brown-blanc/

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