After falling into decline in the 1950s, Château Brown was revived after it was bought by businessman Bernard Barthe in 1994, to be taken over again 20 years later by the Mau family. Now led by fifth-generation Jean-Christophe Mau, its 26ha of red vines consist of 53% Cabernet Sauvignon, 45% Merlot and 2% Petit Verdot. The 2016 (5% Petit Verdot) was aged in French oak barrels, 40% new, for 12-15 months. Andy Howard MW: Appealing, ripe, dark fruit on the palate. Bright acidity and firm tannins, a little angular at the moment. Bitter cherry flavour, should drink even better in 18-24 months. Robert Mathias: Dark chocolate and cocoa with robust black fruits. Very fine on the palate. Excellent concentration of black fruits with complexity and clove spice. Tannins are very fine, with a youthful finish. Tim Triptree MW: Bright and intense plum aromas, black cherry and cassis notes to the fore, intermingled with pencil lead, tobacco and cedar and cigar box. Fullflavoured with firm structure and a good balance of vibrant acidity and fruit ripeness. (Drink between 2022-2040)

A solid, slightly robust style, with waves of dark currant and blackberry paste flavors rolling through, underscored by tar, alder and sweet tobacco notes. A bramble accent is buried deep on the finish, while the tobacco edge lingers. Best from 2023 through 2032. 6,158 cases made.