Chateau Boyd Cantenac Margaux Bordeaux Wine

Chateau Boyd Cantenac

Chateau Boyd Cantenac Margaux Third Growth, Bordeaux wine producer profile, with wine tasting notes, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

This Bordeaux wine estate formed in 1754 by Jacques Boyd. Almost five decades passed before the chateau changed hands. At that time it was bought by John L. Brown. The property remained in the family because Brown was a relative of Boyd through marriage.

Boyd Cantenac eventually became the property of the Ginestet’s, a well known and established family in the Bordeaux wine trade who were famous for owning numerous top Bordeaux estates including Chateau Margaux. Due to the 1929 depression, they were forced to sell several of the facilities and other structures to their neighbor Chateau Margaux. This left Boyd Cantenac without a proper cellar in the Medoc to make their own wine. For a time, the ended up making their wine at Chateau Lascombes. In 1932, the Ginestet’s finally sold the remainder of Chateau Boyd Cantenac to Pierre Guillemet. Guillemet was already an experienced wine maker, as he was the owner of another Bordeaux property in Margaux, Chateau Pouget. The Guillemet family continue to own and manage both Left Bank chateaux today. Lucien Guillemet is currently managing things at Chateau Boyd Cantenac as well as at Chateau Pouget.

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The 17 hectare Bordeaux wine vineyard of Chateau Boyd Cantenac is mostly sand and gravel soils.  Planted to 60% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc and 7% Petit Verdot, on average the vines are close to 40 years of age.  The vineyard is planted to a vine density of 10,000 vines per hectare. The terroir is mostly gravel and sand. Chateau Boyd Cantenac is vinified in temperature controlled, stainless steel vats and concrete tanks. The vats range in size from as small as 50 hectoliters up to 150 hectoliters. The maceration varies from 2 to 5 weeks, according to the characteristics of each vintage. Malolactic fermentation takes place in vat. The wine of Boyd Cantenac is aged for 12 to 18 months in oak. The amount of new oak varies from 30% to 60%, depending on the character of the vintage. There is a second wine, Jacques Boyd, which takes its name from the original founder of Chateau Boyd Cantenac. On average, the annual production for Chateau Boyd Cantenac is between 5,000 and 5,500 cases of Margaux wine per year.

 www.boyd-cantenac.fr