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John Lewis Brown, a celebrated animal painter of Scottish ancestry, acquired the vineyard at the start of the 19th century. The chateau, which Brown designed in the conventional Tudor style, served as the venue for the lavish festivities for which the owner was famed.

Chateau Cantenac Brown was purchased by a banker (Gromard) in 1843 and was given a Grand Cru designation in 1855.

After 150 years, the Simon Halabi family has rekindled the estate's momentum with the goal of elevating it to the highest echelons.

The vineyard contains the gravelly soils typical of the Médoc region and is 42 hectares (104 acres) in size. The fruit is illuminated by the sun's rays as they bounce off the lovely white stones during the day, and at night they transmit the warmth that was trapped throughout the day.

Cabernet Sauvignon and Cabernet Franc, which produce subtle wines with a rich fragrance and are suitable for bottle ageing, make up 65% and 5% of the grape varietals. The remaining vineyards, which are made up of 30% Merlot, add colour, richness, and roundness.

The vines are pruned using the double Guyot technique and have an average age of 35 years. Vine density varies between 8,500 and 10,000 stocks per hectare, and each hectare produces 4,500 litres. 

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