Chateau Brown regularly make one of the Medoc’s most serious and impressive white wines. Made from two-thirds Sauvignon Blanc and one third Semillon. The wine is fermented in 50% new oak, and matured in 50% new oak for eight months before bottling. The lees are stirred twice weekly. The result is a wine that is rich and toasty and opulent without sacrificing the balance of acidity on the palate. Marvellous.
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