Henri Lurton believes that a great wine should combine structure with elegance and possess great aromatic purity. Château Brane Cantenac’s aromatic qualities have been acknowledged for a great many years. Its bouquet develops over time. The more the wine ages, the greater power it develops.
Brane’s greatest asset is the amazing quality of its historic terroir, because at the end of the day wine is made in the vineyard. This is why Henri Lurton attaches such great importance to vine canopy work, very strict selection and moderate yields (an average yield of 45hl/ha). Contrary to what may have been written about the estate, Brane produces a very limited quantity of First Wine. Scarcely a third of the production carries the famous gold and black label!
Thanks to the combined efforts of vine canopy management work and careful wine-making, the 2013 vintage was rescued from the detrimental weather conditions. Meticulous sorting work enabled us to eliminate unripe and damaged fruit. Optical sorting line technology, when used delicately, demonstrated its superiority in a tricky year. And once again, Brane-Cantenac’s outstanding and early-ripening terroir made a difference in producing well-ripened grapes with high quality potential. The final blend was made up of a high proportion of fruit coming from the great Cabernet–Sauvignon plots of the plateau, which produced the most worthy grapes to go into the First Wine.
Henri Lurton’s analysis of the 2013 vintage:
Unfortunately, in 2013, the picking was triggered off not so much by criteria of grape ripeness but by the onset of rain.
Despite very low yields and natural early-ripening, the Merlot didn’t in general produce high enough quality, hence its historically low proportion in the Brane-Cantenac blend.
On the other hand, thanks to the early-ripening nature of the Brane plateau, the Cabernet-Sauvignon was able to attain a very high level of quality in this great terroir.
Harvest and vinification:
-An earlier than expected harvest due to an acceleration of the ripening process
-A fast rate of picking was imposed so as to leave no time for botrytis to attack and damage the grape skins.
-Huge sorting work was done in order to vinify only ripe and healthy berries (over 13% of the crop was discarded)
-Juices were aromatic and showed no vegetal characters
-The early-ripening nature of our terroir enabled very good ripening of grape skins.
-Intense extraction of phenolic compounds was done to bring out the full potential of the grapes.
-The Cabernet-Sauvignon was picked at the optimal moment
-Harvesting dates: Merlot from 25/09 to 1/10, Cabernet Franc on 4 and 7/10 and Cabernet Sauvignon from 1/10 to 7/10
Yield: 22 hl/ha