Country: France 

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Region: Bordeaux

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Appellation: Bordeaux 

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Vineyards: The Château Haut-Meyreau date back to 1802. Over the years, the domain has evolved and expanded to over 90 hectares of vines planted in the Entre-Deux-Mers region. The terroir requires a careful understanding of the soil and the messages it conveys in order to achieve a wine of such quality. Something which has pushed our team of skilled wine growers to orient our practices towards sustainable viticulture, earning us the hugely rewarding ‘High Environmental Value’ label. 

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Grape varieties: 100% Cabernet Franc 

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Winemaking: 2022 was generally a warm and dry vintage. It is a ripe vintage where the winemaker’s challenge lies in pinpointing the optimal harvest date. The work undertaken since 2018 has paid off in this 2022 vintage. Our practices—such as soil tilling under the vine rows, establishing cover crops, and leaving the inter-row areas untilled—have all contributed to creating a balanced soil-plant system, leading to improved water retention.
As a result, the vines responded better to the drought conditions of the vintage, ripening was uninterrupted, and the musts retained higher acidity.
Our growing understanding of the estate’s different terroirs has led us to select Cabernet Franc grapes from two limestone hilltops: Faleyras (Périgord limestone) and Nérigean (asteriated limestone).

The entire destemmed harvest undergoes density sorting. No sulfites are added at vatting. We use bioprotective yeasts to occupy the must before a 5-day cold pre-fermentation maceration (5°C).
After the temperature rises, we inoculate with yeast to ensure clean, precise fruit expression free from any organoleptic deviations. The choice of a so-called “neutral” yeast allows us to preserve the varietal character of the cuvée.
Extraction is kept gentle, with cap management limited to the first third of fermentation, aiming to highlight aromatic intensity without drawing out harsh or austere tannins.
After fermentation, the total time in vat reaches around 45 days to build mid-palate structure and prepare the wine for ageing. Malolactic fermentation occurs on the skins.
The wine is then aged for 12 months in an 80 hL wooden tun (large oak cask) sourced from François Frères and Seguin Moreau cooperages.

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 Soil Type: Limestone from the Périgord and asteriated limestone

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 Average Vine Age: 40 years old 3500 (old vines) to 5000 (vines less than 15 years old) vines per hectare 

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Aging Potential: 10-15 years 

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Tasting Notes: In its youth (0 to 5 years), we recommend decanting the wine one hour before tasting to allow the aromatic bouquet of Cabernet Franc to fully open. If you don't have a decanter, open the bottle two hours in advance at room temperature (18–20°C).

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Notes: Red fruit, cherry, mouth is round, voluptuous and greedy 

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Pairing: slow-cooked lamb shoulder, casserole of Tarbais beans with thyme