Château Meylet

Michel Favard has been running the domain of Château Meylet since 1978 and since then, it's one of the rare domain of the Bordeaux region to have chosen the path of biodynamic culture. All the more atypical that we are here in the Grand..
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David Favard
Bordeaux
La Gomerie
merlot, cabernet sauvignon, franc et malbec
2ha
6000
Biodynamic
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Our opinion on this winery

Michel Favard has been running the domain of Château Meylet since 1978 and since then, it's one of the rare domain of the Bordeaux region to have chosen the path of biodynamic culture. All the more atypical that we are here in the Grand Cru Classé Appellation Zone. The 2- hectare vineyard in this part of the west side of Saint Emilion is composed of different terroirs and surrounded by other Grand Cru like Chateau Larose and Chateau Franc Mayne. Michel Favard decided to withdraw from the cooperative winery in 1978 when he took growing interest in his environment, his soils and his vineyard, avoiding the use of too harmful products and following the principles dictated by Rudolf Steiner. This personal path, which drove him to biodynamic farming as early as 1985, made him recognized by his peers within the very small circle of Association des Vins Naturels”.--- His merlot- 80% of the planted grape varieties- and his Cabernet Sauvignon -20%- are very typical of the right bank of the Gironde River and thrive on sandy, gravelly and limestone soils mixed with iron dirt rediscovered thanks to the work of Kees Van Leuwen, an expert of Bordeaux terroirs especially that of Cheval Blanc. On average the vines are 60 years of age, planted with 7000 vines per hectare and the yields are deliberately restricted to 25hl/h which is half the permitted figure of the Grand Cru appellation.--- As required for the most natural possible winemaking, the harvest is done by hand in baskets especially designed by Michel Favard and which are not directly in contact with the ground. At the press house the grapes are meticulously sorted. The work is done by gravity to avoid all pump shocks, and the juices are poured into tanks and in 2 two oak conic barrels of 50hl. Wild yeasts, punching of the the cap for a gentle extraction, no chaptalisation, no sulphur (just a wicking at the moment of the bottling) no fining and no filtering. The wines are matured on their less for 20 months in barrels of 20% to 40% new oak. At last, the icing on the cake, their wines won’t be put on sale until they are 6 to 7 years of age. Today it’s the 2012 vintage that is available!

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