The history of Chateau Brown reaches far back over the centuries, to when viticulture was predominant in the Graves long before the Medoc was even drained by Dutch engineers. In fact, there is some evidence to suggest that viticulture took place here as early as the 1100s. For all this, the estate only took on the name we recognise today when it was purchased by the eponymous John Lewis Brown, a well off Scottish trader who settled in Bordeaux towards the end of the 18th century. The property enjoyed an enviable reputation during the 19th century and the wines were highly regarded.
Sadly, the situation changed during the early 20th century when the estate fell into dilapidation and ceased to function as a vineyard.
In 1939 the estate was acquired by Andre Bonnel and it was not long until viticulture was put on hold in 1950. What followed was a twenty year hiatus, during which the estate missed out on the Graves classification (but probably would have performed poorly at that time).
The estate passed to Jean-Claude Bonnel, who then sold it onto Bernard Barthe, who poured enormous effort and investment into the estate, as the gleaming chai stands testament. More practical additions included new temperature-regulated vats and a pneumatic press. However, more radical changes were around the corner, beginning with the purchase of the estate by Jean-Christophe Mau.
The Mau family were once in control of one of the largest Bordeaux negociant firms, the eponymously named Yvon Mau (Mau started out cycling from one vineyard to the next on a penny farthing, buying wines as he did so). At the opening of the 21st century the family made the decision to sell the negociant business and find an estate located in a prestigious appellation, head and shoulders above the frenzied world of generic Bordeaux, where competition from the New World increases steadily each and every year. They focused their attentions on Brown, and in 2004 the deal was struck, with the Mau family buying the estate. Barthe retained a 20% stake. Jean-Christophe Mau, the youngest member of the fifth generation, took on the role of director.
Suffice to say, the Mau family, having left behind the world of generic Bordeaux, were keen to produce the greatest wine possible. This is signalled by the introduction of Stephane Derenoncourt as consultant oenologist to the estate. Vineyards have been regrafted and, when necessary, replanted. Drainage has been much improved.
The vineyard spans 50 hectares, resting on two gravel ridges. Vines are planted at 65% Cabernet Sauvignon, 30% Merlot and 5% Petit Verdot. White varieties cover a mere 4.5 hectares, these being 70% Sauvignon Blanc and 30% Semillion. The soil between the rows is ploughed to encourage the vines to push their roots deeper, and green harvests are carried out if required. Harvesting is manual and the fruit is then fermented in temperature regulated steel vats (as mentioned above). The wine then goes into oak, of which 40% of the barrels are new each vintage. This lasts fourteen months before the wines are bottled as Chateau Brown, both of which are deserving of grand vin status. There are about 5000 cases to be found each year of the red and 2000 of the white.
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