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QUICK FACTS ABOUT CHATEAU MEYRE
Location
Chateau Meyre, Haut Medoc Cru Bourgeois
3 star hotel, 7 deluxe rooms with private bathrooms [ TO
DESCRIPTION OF ROOMS ]
Sauna, outdoor swimming pool, tennis court
10mn from Margaux, 15mn from St Julien, 20mn from Pauillac
40mn from Bordeaux Airport and 40mn from Bordeaux town
Transport
Assured by our taxibus to go to the airport, the activities, visits, outings and restaurants
Activities of La Vie de Chateau
Organized in half days
Workgroups in the vineyard and in the winery with the cellar master and the wine guide
Culinary Workgroups for thematic courses with a restaurant chef
Preparing your own lunch for the whole group
Workgroups at wine tasting and wine education with a sommelier
Workgroups at cheese courses with a cheese master
Wines Produced by the Chateau
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Soil
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20% Pyrenees gravel
60% sandy-gravelly soil with limestone subsoil
20% clay-limestone soil
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Planting
density
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6,600 shoots per hectare
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Planted
area
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15.6ha
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Average
age of vines
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25 years
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Annual
Production
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110,000 bottles
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Grape
varieties
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40% Cabernet Sauvignon
35% Merlot
15% Cabernet Franc
10% Petit Verdot
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Harvesting
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All the grapes are hand
picked. A second sorting is performed in the
vineyard after picking and before transport of the
grapes to the cellar
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Vinification
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Low capacity stainless
steel vats enabling stringent selection of the
plots.
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Ageing
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18 months (12 months in
barrels)
30% to 40% of new barrels each year, depending on
the vintage.
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| Settling/Bottle
ageing |
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The wines are kept in
our cellars for 6 months after bottling before
shipment
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Producer
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CHATEAU MEYRE
16 route de Castelnau, 33480 AVENSAN
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Consultant
oenologist
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Eric Boissenot (also
oenologist for Chateau Lafite, Chateau Latour,
Chateau Margaux, Chateau Palmer and many other
chateaux in Medoc)
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Cellarmaster
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Didier Chiarami
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L'Enclos
Gallen Margaux
Wine
Details
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Soil
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Deep
quaternary gravel
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Planting
density
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10,000
shoots per hectare
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Planted
area
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1.6ha
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Average
age of vines
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30 years
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Annual
Production
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7,500
bottles
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Grape
varieties
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80% Merlot
20%
Cabernet Sauvignon
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Harvesting
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All the grapes are
hand picked and carried in "cagettes".
A second sorting is performed on the conveyor
table in the cellar.
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Vinification
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High performance
equipment: gentle stemmer, helical harvest
pump, low capacity stainless vats enabling
stringent selection of the plots. The
maceration is determined on the basis of daily
monitoring. Each vat has its own program for
pumping which can reach a frequency of 4
operations per day. Maceration never exceeds
25 days and fermentation temperatures can vary
from 28oC to 32oC
depending on the vintage.
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Ageing
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Malolactic
fermentation in new barrels
Controlled ageing according to the vintage oak
barrels for 15 to 18 months. Half the barrels
are renewed each year.
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Settling/Bottle
ageing
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The wines
are kept in our cellars for 6 months after
bottling before shipment.
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Producer
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CHATEAU MEYRE
16 route de Castelnau, 33480 AVENSAN
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|
Consultant
oenologist
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Eric Boissenot
(also oenologist for Chateau Lafite, Chateau
Latour, Chateau Margaux, Chateau Palmer and
many other chateaux in Medoc)
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Cellarmaster
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Didier Chiarami
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Soil
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20% pyrenees
gravel
60% sandy-gravelly soil with limestone subsoil
20% clay-limestone soil
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Planting
density
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6,600 shoots
per hectare
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Planted
area
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Optima is the
result of the strictest selection of the best
plots of the vineyard
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Average
age of vines
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30 years
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Annual
Production
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15,000
bottles
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Grape
varieties
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40% Cabernet
Sauvignon
35% Merlot
15% Cabernet Franc
10% Petit Verdot
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Producer
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CHATEAU MEYRE
16 route de Castelnau, 33480 AVENSAN
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Consultant
oenologist
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Eric Boissenot
(also oenologist for Chateau Lafite, Chateau
Latour, Chateau Margaux, Chateau Palmer and many
other chateaux in Medoc) |
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Cellarmaster
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Didier Chiarami |
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