The history of Château Brown stretches back to the 12th century, when Aquaitaine (what is now Bordeaux) was under English rule. The name of the estate comes from a Scottsman, John Lewis Brown, who purchased the estate shortly after the French Revolution in the late 18th century. During the 18th and 19th centuries, Château Brown was recognized as one of the flagship producers in Graves, though in the 20th century the estate fell on hard times. In 2004, Jean-Christophe Mau purchased the estate from Bernard Barthe, who, in 1994, began the process of resurrecting the phoenix from the ashes. Jean-Christophe continued the intensive modernization of the vineyards and the cellar begun by Bernard. With his savvy, Jean-Christophe was able to highlight the exceptional quality of Brown’s terroir and wines to Bordeaux insiders, firmly reestablishing the estate’s historic reputation. Today, Château Brown has completed its renaissance and is in its rightful place as an iconic estate in the region, one that delivers the best value in Pessac-Léognan: Grand Cru quality at a petit price.

Le Colombier de Brown refers to a beautiful stone dovecote set in the grounds facing the Château – a sign of wealth back in feudal times. Le Colombier de Brown Blanc is a blend of 60% Sauvignon Blanc and 40% Sémillon fermented in second-use oak barrels and aged for 8 months in a mix of concrete tanks and mild toast French oak barrels with twice monthly bâtonnage. In the glass, the wine displays a radiant golden yellow color with intoxicating aromas of white peach and apricot alongside hints of mandarin orange and perfumed notes of vanilla and spice from the French oak barrels. On the palate, there is a luxurious softness to the wine that is perfectly balanced by a zesty acidity and waxy texture. Flavors of pipe tobacco alongside ripe stone fruits and an alluring gravel minerality flow into a concentrated though lively finish. There is an excellent balance of richness, while also maintaining an alluring freshness and energy. The food pairing options for Le Colombier Blanc are endless: you can enjoy with vegetable risottos — especially asparagus — seafood and shellfish dishes particularly with a butter-based sauce, and grilled or roasted meats like pork, chicken or even veal.