chateau meyre wines

The Château

Our wines

Tourism

Château Meyre – A.O.C Cru Bourgeois Haut-Medoc

“Aromatic expression, dominated by ripe fruit”

Soil		20% Pyrenees gravel 60% sandy-gravelly soil with limestone subsoil 20% clay-limestone soil
Planting density		6,600 plants per hectare
Average age of vines		25 years
Grape varieties		40% Cabernet Sauvignon 35% Merlot 15% Cabernet Franc 10% Petit Verdot
Harvest		Mechanical or manual harvesting depending on the plots of vines (for « petit Verdot » totally manual harvest) Strict hand sorting during harvesting
Vinification		Fermentation temperatures can vary from 26°c to 30°c depending on the vintage and maturity of the grapes Maceration is determined on the basis of daily monitoring. Each vat has its own programme for pumping and can reach a frequency of four times per day Thermoregulation
Ageing		18 months (6 months in the barrels) Fining with egg-whites 20 % of new barrels each year
Managing Director		Benjamin Huneau
Technical manager		Didier Chiarami
Wine-Making Advisor		Eric Boissenot (also oenologist for Chateau Lafite, Chateau Latour, Chateau Margaux, Chateau Palmer and many other chateaux in the Medoc)

******************

Château Meyre – Cuvée 0

« Complexity and structure that come from barrel aging »

Soil		20% Pyrenees gravel 60% sandy-gravely soil with limestone subsoil 20% clay-limestone soil
Planting density		6,600 plants per hectare
Average age of vines		25 years
Grape varieties		40% Cabernet Sauvignon 35% Merlot 15% Cabernet Franc 10% Petit Verdot
Harvest		Mechanical or manual harvesting depending on the plots of vines (for « petit Verdot » totally manual harvested) Strict hand sorting during harvesting
Vinification		Fermentation temperatures vary between 26°c to 30°c depending on the vintage and maturity of the grapes Maceration is determined on the basis of daily monitoring. Each vat has its own programme for pumping and can reach a frequency of four times per day Thermoregulation
Ageing		18 months ( 12 in barrels exclusively) Percentage of new oak is determined during blending and typically varies between 30-60 % Fining with egg-whites
Managing Director		Benjamin Huneau
Technical manager		Didier Chiarami
Wine-Making Advisor		Eric Boissenot (also oenologist for Chateau Lafite, Chateau Latour, Chateau Margaux, Chateau Palmer and many other chateaux in the Medoc)

**********************

Gallen – Château Meyre – A.O.C Margaux

« Elegance from Médoc »

Soil		Deep quaternary gravel
Planting density		10,000 plants per hectare
Average age of vines		30 years
Grape varieties		70% Merlot noir 30% Cabernet Sauvignon
Harvest		All the grapes are hand picked. A second sorting takes place on the conveyor table in the cellar.
Vinification		Maceration is determined on the basis of daily monitoring. Each vat has its own program for pumping over, which can reach a frequency of 4 cycles per day. Maceration never exceeds 21 days and fermentation temperatures can vary from 26°C to 30°C depending on the vintage.
Ageing		Malolactic fermentation occurs in new oak barrels. 15 or 18 months in barrels, depending on the vintage. 50 % of the new barrels each year Fining with egg whites
Managing Director		Benjamin Huneau
Technical manager		Didier Chiarami
Wine-Making Advisor		Eric Boissenot (also oenologist for Chateau Lafite, Chateau Latour, Chateau Margaux, Chateau Palmer and many other chateaux in the Medoc)

Château Meyre

Château Meyre - cuvée 0

Gallen de Chateau Meyre

(Margaux)