Wines Saint-Estèphe Château Meyney - 2011

Château Meyney 2011 is a fine example of a Saint-Estèphe from the Médoc, Bordeaux. This red wine is predominantly crafted from a classic blend of Cabernet Sauvignon, Merlot, and a hint of Petit Verdot. 2011 was characterised by a relatively early harvest following a warm spring and cool summer, leading to wines that tend towards freshness, with moderate alcohol levels and pronounced aromatic intensity. The terroir at Château Meyney is particularly notable: vines are rooted in deep gravel beds mixed with a significant limestone and clay content, lending the wine both structure and minerality. Traditional vinification methods are employed, with careful extraction and patient maturation in French oak barrels, contributing complexity and subtle spiciness to the finished wine.

The Saint-Estèphe appellation is located in the northern part of the Médoc, close to the Gironde estuary. The region’s proximity to the water moderates temperatures, protecting the vines from extremes and encouraging a long, steady ripening period. Soils here are renowned for their deep gravel layers interspersed with clay, which provide excellent drainage while retaining enough moisture to nourish the vines through dry spells. This unique combination yields robust, structured wines built to age. Throughout its history, Bordeaux—and Saint-Estèphe in particular—has been celebrated for producing reds of power and elegance, with Château Meyney standing out for its consistency and distinctive house style.

Food pairings for Château Meyney 2011 should highlight its firm tannic backbone and complex aromas of dark fruits, cedar, and subtle earthy notes. Roasted lamb with garlic and herbs, classic entrecôte bordelaise, or duck breast with a red wine reduction would make delightful companions. If you wish to celebrate the region, consider pairing with local Bordelais fare, such as magret de canard or a rich mushroom fricassée.

For optimal enjoyment, decant the wine for at least an hour to help open up its bouquet and soften the tannins. Serve at a temperature between 16-18°C to allow its layers of flavour and aromatic finesse to shine.