This is a very pretty cabernet sauvignon with currants, raspberries and blueberries. Bright and vivid. Medium to full body, firm and silky tannins and a fresh and clean finish.
92-93 points, James Suckling (Apr 2018)
The 2017 Cantenac Brown is dark, plush, and powerful. Black fruit, chocolate, spice, new leather and licorice notes infuse this plush, voluptuous Margaux. There is no shortage of depth or intensity, that much is clear. This is an especially potent style. Technical Director José Sanfins lowered temperatures in fermentation and chose to handle the wines minimally with the goal of avoiding the extraction of hard tannins. Tasted three times.
90-93 points, Antonio Galloni, Vinous (May 2018)
With a larger proportion of Cabernet Sauvignon this year, the blend is 67% Cabernet Sauvignon and 33% Merlot. Deep garnet-purple in color, the 2017 Cantenac Brown leaps from the glass with exuberant notes of cassis, warm plums and black forest cake with touches of violets, dark chocolate, cloves and cigar box plus a waft of lavender. The palate is medium-bodied and firm with fine-grained tannins and tons of freshness, finishing with plenty of black fruit and perfumed layers.
90-92 points, Lisa Perrotti-Brown, Wine Advocate (Issue # 236 - Apr 2018)
The deep, inky-colored 2017 Château Cantenac Brown is beauty that shines in the vintage. Black and blue fruits, plenty of violets, charcoal and spice, medium body, and ripe tannin all make from a beautiful, charming, balanced Margaux that will drink nicely for 15-20 years.
89-92 points, Jeb Dunnuck (Apr 2018)
A bright savory streak leads off here, offering fresh cassis and bitter plum fruit flavors. A tangy mineral note runs through the finish. A pure and elegant wine that should fill out a bit more with the élevage.
89-92 points, James Molesworth, Wine Spectator (2018)
This wine has tight black-fruit flavors with some stalky acidity on the palate. It is a bright, fruity style, backed by fine tannins and a fresh black-currant character on the finish. Drink from 2023.
89-91 points, Roger Voss, Wine Enthusiast (Apr 2018)