Château Meyney 2019 is an elegant and quietly powerful Saint-Estèphe, offering aromas of blackcurrant, blackberry and cherry, layered with notes of graphite, tobacco and subtle spice. Medium to full-bodied, the palate is fresh, polished and well-balanced, with velvety tannins and a refined, chiseled structure. Concentrated yet restrained, it unfolds into a long, lifted finish with floral and spicy nuances, showcasing both finesse and aging potential.

James Suckling | JS 94
Published: Jan 31, 2022

Notes of ripe blackcurrants and blackberries, vanilla, licorice and dark chocolate with touches of earthiness and nutmeg-like spice. Medium-bodied with ripe, velvety tannins and delicious fruit. Polished and refined. Try after 2023.

Decanter | D 93
Published: Feb 24, 2023
Drink: 2025-2040

This wine sneaks up on you, it needs time to seduce, revealing fresh, floral aromas with graphite. The chiseled palate - fresh and concentrated but in a subtle manner - conveys elegance with vivacity and lift on the long finish, with more floral notes and spice coming from a high percentage of Petit Verdot. A beautiful wine that needs time.

The Wine Advocate | RP 91
Published: Apr 7, 2022
Drink: 2025-2045

Aromas of sweet cherries and berries mingled with tobacco, loamy soil and petals introduce the 2019 Meyney, a medium to full-bodied, seamless and lively wine with fine depth at the core, powdery tannins and an attractive sense of completeness. This is an understated but charming Saint-Estèphe that has turned out nicely in bottle.

Technical Specs

Alcohol: 14.0%
Closure: Natural Cork
Vintage: 2019
Oak: French oak barrels, 35% new oak
Varietals: 57% Cabernet Sauvignon, 27% Merlot, 16% Petit Verdot
Vineyard: 51-hectare estate in Saint-Estèphe, featuring gravel ridges over iron-rich blue clay and sandy subsoil
Harvest: 24 September – 11 October 2019
Vinification: Hand-harvested grapes, double-sorted manually and optically; parcel-by-parcel vinification following cold pre-fermentation maceration
Ageing: Aged in French oak barrels, 35% new oak
Winemaker: Hubert de Boüard (consultant); Anne Le Naour (estate director)
Region: Saint-Estèphe, Bordeaux, France
Classification: Cru Bourgeois

Serving Temperature: 16–18°C
Decanting: Decant for 1–2 hours before serving
Food Pairing: Roast beef, lamb, venison, duck, steak, braised beef, mushrooms, truffle and mature hard cheeses