Jancis Robinson | Rating: 16Dark crimson. Relatively high VA. Thick and sweet but with a green edge. Not the most generous nor the ripest Margaux. Falls away pretty suddenly on the palate. An attempt at glamour certainly.Author: Jancis Robinson
James Suckling | Rating: 94Focused, with a light brambly frame around the juicy plum and blackberry fruit. Fresh bay and singed juniper notes line the finish. Nicely integrated and showing solid range. Well done.Author: James Molesworth
James Suckling | Rating: 94The 2016 Cantenac Brown comes from a Margaux estate that has upped its game in recent years. It has an intense bouquet with floral aromas filtering through the black cherries, cassis and boysenberry notes, in an odd way almost Saint-Emilion in style. The palate is medium-bodied with supple tannin. Silky smooth with very well-judged acidity, there is a sorbet-like freshness imbued into this Margaux and it just glides across the palate towards the quite sensual finish. This is certainly equal to the impressive 2015 Cantenac Brown.Author: Neal Martin
Wine Spectator | Rating: 92The 2016 Cantenac Brown is a powerful, intense wine, but it also comes across as a bit monolithic. There is plenty of depth to the inky red cherry, raspberry jam and spice notes. The tannins are present, but they are nearly buried by the sheer intensity of the fruit. Today, the 2016 comes across as very raw and fruit-driven. It will be interesting to see how things develop.Author: Antonio Galloni
James Suckling | Rating: 94A young red with lovely density and richness defined by currant and light coffee-bean character. Medium to full body and lightly chewy tannins. Lots here in the glass.
White Bordeaux blends are most commonly composed of and , and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of .
is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.
The best dry wines from this blend come from producers such as , , and in and . These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.
Collector Data For This Wine
- 3 bottles owned
- 2 collectors