James Suckling 92
This is one of the most immediately appealing 2014s from the appellation thanks to its very ripe black fruits, and there's still a lot of structure behind it. Reminds me of some of Meyney's top vintages of the 1960s.
by James Suckling, JS, 2017.
Wine Advocate 90
When I tasted the 2014 Meyney from barrel, I described it as a little gem. Now in bottle, is it still glistening as brightly? Well, it has a delightful, well-defined bouquet of blackberry, cedar and pencil box that is your typical Saint Estphe. The palate is medium-bodied with grippy tannin on the entry, good weight in the mouth and that Pauillac-like graphite tincture on the finish extant. There is a touch of chewiness here, some rough edges that will need to be abraded by bottle age, but there remains good potential.
by Wine Advocate, NM, 2017.
Wine Spectator 91
Shows good tension, featuring a singed iron note running from start to finish, wrapped in dark plum and red currant fruit, with savory and tobacco accents.
by Wine Spectator, JM, 2017.
Chateau Meyney was one of the first sites in the Medoc to Saint-Estephe be planted with vines. In 1662, it was a convent mentioned in records under the names Couvent des Feuillants or Prieure des Couleys. It belonged to the Feuillants monks. Today, the estate stretches over some of the best hilltops above the Gironde Estuary. The river lying alongside the first rows of vines makes for a majestic, serene landscape. The estate belonged to the Luetkens family for several generations, and was then acquired by Mr Desire Cordier in 1919. In 2004, CA Grands Crus, a subsidiary of the Groupe Credit Agricole, acquired Chateau Meyney, with a determination to strengthen the potential of this outstanding cru.
Meyney benefits from an exceptional site, a unique terroir, a rich and long history dating back to the 16th century, making it an outstanding Medoc estate.
Professionals only, by appointment.
Sales through the Bordeaux ngoce.
Following hand-picking and selection of grapes on the vine, the grapes are carefully sorted once again at the winery, passing through a brand-new optical sorting machine. These are then fermented in vats of varying capacities, which allow us to adapt to the size of each batch. The fermentation starts after a few days of cool soaking. After fermentation, maceration continues for an average of 30 days before the wine is run off. Part of the wine goes through malolactic fermentation in new barrels. The wine is aged in French oak barrels for 16 to 18 months, with 30 to 40 new oak every year