Baron de Brane Margaux Rouge 2019

The birth of Château Brane-Cantenac goes back many centuries. It was founded over 250 years ago, in the 17th century. It wasthe Gorce family who created the estate, and gave it the name it still bears today. It then passed through the hands of various families, until in 1920 it was bought by the Société des Grands Vins de France, a consortium of producers and merchants. Today, the Lurton family has managed the estate for 4 generations. Henri Lurton's ambition is to produce the best possible wine every year, while respecting Brane's historic and exceptional terroir and the values of the land. Above all, he strives for optimum grape quality, excellent health and ripeness, to offer only the Seconds Grands Crus Classés that have made the Château so famous.
An exceptional terroir
AN EXCEPTIONAL TERROIR FOR SECOND GROWTHS
Château Brane-Cantenac is composed of deep gravel, forcing the roots to go very deep (over 12 meters) to draw nutrients. The soil is also very rich in minerals, and contains a high percentage of clay. Finally, the vineyard's plateau location provides excellent natural drainage. The estate is made up of several parcels and sub-parcels, each with its own specific characteristics, enabling the production of unique wines. Several grape varieties can be found throughout the estate. Cabernet Sauvignon dominates, accounting for 55% of production, followed by Merlot at 40%. Cabernet Franc accounts for a very small share of production (4.5%), and even more so for Carménère (0.5%).
Modern viticulture
THE EXPERTISE OF CH TEAU BRANE-CANTENAC
In order to produce the best possible wine, the greatest experts are mobilized. Each parcel is micro-managed, with the sole aim of growing fruit of optimum quality while keeping yields low. The owners have chosen to obtain lower yields, in exchange for better quality wine. In recent years, an effort has also been made to replant part of the estate's vineyards, in order to gradually convert production to organic farming. Once harvest time arrives, generally from mid-September onwards, the grapes are picked by hand only. The grapes are picked only after thorough scientific analysis and tasting to ensure that they are picked only when perfectly ripe. TransferWine technology is then used to transport the grapes from the vineyard to the winery, in order to keep the bunches whole and avoid crushing or damage during vibrating emptying. During vinification, the grapes are meticulously sorted, variety by variety and plot by plot, before fermentation, maceration, pressing and barrel ageing (70% new). Finally, ageing lasts around 18 months, depending on characteristics and blend. A recent investment in a completely renovated vat room combines cutting-edge technology with a reduced ecological footprint, putting the château at the cutting edge of modern viticulture.

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