Textbook 50’s style old school Bordeaux, a wine made to travel through time. Once bottled, they hold the wine in their cellar for eight to nine years in order to give time to cabernets and petit verdot to develop their structure and refine their tannins. complex, dense with beautiful depth.
25% cabernet franc 25% cabernet sauvignon , 20% PV, 30% merlot. Wine ferments in concrete and after the blending is done is racked into barrel to age for 12 to 18 months.
Philippe and Jean-François Chaigneau are two brothers and young winemakers who purchased in 1999 Chateau Massereau. They thrive in reviving the old style of bordeaux they used to drink with their grandparents and it’s by love for this identity that they took over this Chateau from the Barsacquais and craft Bordeaux Supérieur, red Graves and Barsac. After searching around bdx, they found a property sheltered from chemical farming planted with old franc de pied (no high producing clones here). They replaced missing vines with a massal selection from the vineyard. Their wines are structured to travel through time. The traditional structure of cabernets francs, cabernets sauvignons and petits verdots soften by some merlot à queue rouge can hardly show it’s potential in it’s youth, so they hold back wines until they reach elegance and are ready to be enjoyed.