肯德布朗酒庄：绽放在波尔多的葡萄园传奇
位于法国波尔多玛歌产区，肯德布朗酒庄以其独特的风格和历史深厚而著称。该酒庄由西蒙·哈拉比（Simon Halabi）所有，拥有42公顷的红葡萄种植区域，其中赤霞珠、梅洛和品丽珠为主导品种。平均树龄35年的葡萄园，以沙砾土壤为基础，提供了理想的生长环境。
KENDEBROWN WINE ESTATE
Simon Halabi, Owner
Médoc Appellation
Production: 11,000 cases (Grand Vin) + 7,500 cases (Deuxième Vin)
Red grape area: 42 hectares
Grape varieties: Cabernet Sauvignon (65%), Merlot (30%), Cabernet Franc (5%)
Other grape varieties: Petit Verdot and others
The estate is situated in the Cantenac district near Château Margaux. It has been owned by various individuals since its inception in 1745. The name "Brown" was once disputed but refers to John Lewis Brown who played a significant role in the region during the late 18th century.
In the mid-19th century, Armand Lalande purchased the property and restored it to its former glory. After several changes of ownership, AXA Millesimes acquired Kenédebrown in 1989 and began revitalizing efforts. In early 2006, Simon Halabi took over as owner with plans for further investment.
Kenédebrown's vineyard spans an impressive 42 hectares with soils composed of sandy gravel. The primary grape varieties are Cabernet Sauvignon at a rate of approximately two-thirds; followed by Merlot at about one-third; and a small percentage of Cabernet Franc.
During harvest season which takes place early autumn, grapes undergo rigorous hand selection before being transferred to stainless steel tanks for fermentation lasting around ten days. Following this process they are placed into oak barrels for malolactic fermentation.
The blend is made using different parcels from across the vineyard based on their specific terroir characteristics ensuring an optimal balance for aging purposes. Aging takes place over twelve months with new barrels making up half while old barrels account for another half every three months egg whites used to clarify wine after each changeover period.
For second label wines there is no difference other than aging time reduced to twelve months using twenty percent new oak barrel aged together with eighty percent one-year-old oak barrel aged respectively before bottling when all casks are emptied out completely again except that only forty-five percent remains used finally blending both fractions then filling bottles straight away without any further clarification or fining treatments applied afterward either way however always keeping some reserve stocks ready just-in-case should future need arise such as due unforeseen circumstances arising later down line later perhaps within next few years maybe ten more years so you see how important these factors play crucial roles here too now let me tell you about red wine world network where Sophie would be joining us today she'll share her insights regarding top rated vintages including '90,'00,'05,'06,'08,'09,&'10.'
