Saint-Estèphe

Following hand picking and meticulous sorting in the winery, the grapes are fermented in vats of varying capacities which allow us to adapt to the size of each batch. Fermentation is preceded by cool soaking. After fermentation, maceration continues for an average of 20 days before the wine is run off. Some of the wine is even fermented in new oak barrels.

The Meyney vineyard is in a single plot, covering an impressive 51 hectares of the StEstèphe appellation, adjoining those of near neighbours Montrose and Phélan-Ségur. It enjoys an attractive position on gravel ridges overlooking the Gironde, beneath which is a mix of iron-rich blue clay and sand, over calcareous bedrock from a depth of about two metres. It is planted with 56% Cabernet Sauvignon, 26% Merlot, 9% Petit Verdot and 9% Cabernet Franc, although there has been a replanting scheme ongoing in recent years, replacing the oldest vines, aimed at reducing the percentage of Cabernet Franc. They have an average age of about 35 years although this may fall a little with the ongoing planting, with a density of up to 7500 vines/ha. Once intensively fertilised, this is no longer the case, the soil left unnourished and merely ploughed each quarter to aerate it, although some lesser sections are interplanted with grass and are thus left untouched. The estate is moving towards a system of minimum intervention viticulture.

Then all the wine is aged in French oak barrels, between 30% and 40% of which are renewed each year, according to the potential of that vintage.