# Château Briand - Cuvée Noble (2016)

- **Producer:** Vignobles Romain Maison
- **Colour:** red
- **Type:** still
- **Grapes:** Merlot, Cabernet Sauvignon
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €11
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, plum, blackberry, black pepper, toast, vanilla, smoke, tobacco, leather, cedar

## About this wine

Château Briand is a historic estate located in Saint-Sulpice-et-Cameyrac on the Right Bank of Bordeaux. Established at the end of the 19th century by François Maison, who relocated from central France to pursue winemaking, the estate is now managed by his grandchildren, Luc and Marc Maison, under the Vignobles Romain Maison portfolio. Spanning 126 hectares, the vineyards are cultivated using sustainable agriculture (lutte raisonnée) on a beautiful gravelly knoll with deep gravel topsoil and clay subsoil. Uniquely for Bordeaux, the family bypasses the traditional place system, selling their production directly to individual clients and dedicated European importers.

## Interesting facts

- In 1892, the estate won the prestigious first-place Gold Medal at the Palmarès des vins in Lourdes.
- The producer proudly pairs this wine with Chateaubriand steak, playing on the phonetic similarity to the estate's name.
- Vignobles Romain Maison bypasses the traditional Bordeaux place system, selling nearly 100% of their production directly to clients.

## Food pairing

This medium-bodied Bordeaux blend works beautifully with rich meats and earthy flavors. The integrated tannins cut through the fat of a classic Chateaubriand steak or roasted lamb, while the wine's balanced acidity complements soft cheeses like Brie and Camembert without overpowering them.

## Wine making process

The winemaking process for this cuvée combines traditional Bordeaux methods with modern temperature control. Fermentation is carried out in temperature-controlled vats to preserve the fresh red and black fruit profiles while achieving a supple, balanced tannin extraction. Following fermentation, the wine is partially aged in oak barrels (fûts) and partially in tanks. This dual aging approach allows the toasted oak characteristics to integrate seamlessly with the core fruit over time, resulting in a harmonious and well-rounded structure.