Chateau Meylet, St Emilion 2014

On average the vines are 60 years of age (some as old as 110) 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 with meticulous sorting in the winery. Spontaneous fermentation takes place in tank and 2 two oak conic barrels of 50hl. Wild yeasts, punching of 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 for 20 months in barrels of 30% new oak, with a very light toast. Just 2 HAs of vines result in no more than 4500 bottles a year.

Michel Favard has been running the domain of Château Meylet since 1978. It's one of the rare domain of the Bordeaux region to have chosen the path of biodynamic culture. Taking a greater interest in the environment, his soils and his vineyard Michael decided to withdraw from the cooperative winery as he took control of the family domain.

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