Product Description
Varieties
70% Cabernet-Sauvignon
28% Merlot
2% Cabernet Franc
The Vineyard
Each plot and sub-plot has distinct characteristics, making them best suited for particular grape varieties. At Brane, we grow Cabernet Sauvignon (55%), Merlot (40%), Cabernet Franc (4.5%) and Carmenère (0.5%). The vineyards are continuously micro-managed with a single goal in mind: producing the highest quality grapes and maintaining low yields. Replanting efforts in recent years, and a movement towards organic growing, demonstrate our strong commitment to sustainable viticulture.
Obtaining the finest possible fruit requires a unique exchange between man and nature, based on a deep understanding of the land itself, developed through centuries of experience. Famous for its deep, gravelly and mineral-rich soils, Brane possesses some of Margaux’s very finest plots. The chateau is positioned on an illustrious plateau, its topography provides superb natural drainage, with stony soils forcing the roots of the vines to delve deep into the earth for sustenance.
The Harvest
From mid-September, one of the most exciting and work-intensive periods begins. Usually peaceful and tranquil, the chateau becomes a flurry of activity as everyone prepares to gather the fruit that has been painstakingly nurtured throughout the year. Thorough scientific analysis and tasting of the grapes must take place before the order is given to harvest. Picking may only occur once each plot reaches a point of perfect maturity.
Harvest dates: 29th September – 17th October
Yield: 45 hl/ha
The Cellar
A rigorous sorting process is carried out on a variety-by-variety and plot-by-plot basis, while state-of-the-art optical scanning equipment allows for unprecedented precision and quality control. Next, the grapes are crushed, followed by fermentation, maceration and pressing, before the wine is transferred into barrels. Every stage requires patience, accuracy and impeccable hygiene.
The wine must rest and mature in the cool, dark cellar in preparation for its life in bottle. Micro-oxygenation occurs as the wine gradually absorbs oxygen through the barrel staves. Throughout this initial ageing process, it is the job of oenologists to taste regularly, judging the pace of the wine’s evolution. At Brane, the type of barrels used (up to 70% new oak) and the length of ageing (18 months, on average) are determined according to the characteristics of the vintage and blend.
Complacency has no place at Brane. Tradition must be matched with forward thinking and a constant hunger for improvement. Recent investments in an entirely new winery and significant upgrades to machinery mark a concerted effort to improve quality while simultaneously reducing our ecological footprint. Continuous experimentation in the vat room and cellar ensures that we are at the cutting edge of modern winemaking.
% First Wine produced: 34
Barrel ageing: 18 months in 60% new French oak
Aging Potential
20-30 years. At its best from 2016 onwards.
