Presentation
Around the Meyney estate, the prestigious vineyard of Saint-Estèphe was built. These lands, from the mid-13th century, were cared for by the Cistercian monks, who made it one of the very first structured wine estates in the Northern Médoc. Long coveted by the wealthy bourgeoisie and aristocrats of Bordeaux, the vineyard returned to the Church through Pierre Forthon's bequest to the Feuillant Fathers in 1625, the official date of the estate's creation. The term "château" was added to Meyney by the Luetkens family in the 19th century, marking an entry into modernity, driven by a lineage of inspired women. In 1919, the Cordiers, powerful wine merchants, acquired the property and gave Meyney wines a reputation and international distribution. Since the acquisition by the Crédit Agricole group in 2004, the "sleeping beauty" has been awakened under the leadership of Anne Le Naour as general manager, accompanied by Boris Diallo and Thomas Hernandez in the technical department.
Terroir
The cabernet sauvignon draws from a terroir of perfectly drained siliceous gravels and, combined with merlot, cabernet franc, and petit verdot, it gives birth to a full-bodied, fleshy, and structured wine. When mature, it will develop the unmistakable charm of great Saint-Estèphe wines. Across the 43 hectares of the estate, the vines, with an average age of 40 years, are divided between cabernet sauvignon (61%), merlot (26%), cabernet franc (3%), and petit verdot (10%). In addition to the Garonne gravels that make up the soil, the vineyard has a unique feature: a thick vein of blue clay buried 3 meters deep in the subsoil, also found in Pétrus.
In the vineyard
The ambitious investment plan initiated in 2004, the strong involvement of the teams combined with truly exceptional weather conditions in Saint-Estèphe in 2009 allowed the production of an elegant, deep Meyney which confirms Meyney's return to the level of the best Saint-Estèphe wines. The first vintage from a vineyard whose trellising has been completely enhanced to allow for better grape maturation.
Harvest
Double sorting harvest (in the vineyard and in the cellar). Gentle vinification tailored to each vat, to extract the best. 18 months of aging. French oak barrels.
Winemaking
After manual harvesting and meticulous sorting in the cellar, the grapes are vinified in tanks of varying capacities, allowing for a good parcel-by-parcel approach. Alcoholic fermentations take place after a few days of cold pre-fermentation maceration. Macerations last around twenty days on average before draining. Some of the wines undergo their alcoholic fermentation in new barrels. The entire first wine is aged in French oak barrels, renewed each year at a rate of 30 to 40% depending on the wood / vintage potential match.
Varietals
Cabernet-sauvignon : 66%
Merlot : 20%
Petit verdot : 14%
Specifications
Yield : 43 hL/ha
Age of vines : 43 years old
Tasting
The vintage has produced a serious long-distance runner in 2025; a concentrated and powerful wine, but with the balance and freshness that give strength to its terroir. A refined wine, finishing with strong beautiful tannins and a welcome savory touch. One of Olivier Poels' favorites in the Médoc!" - RVF.
Reviews
James Suckling
Vinous
Jeb Dunnuck
Decanter
