Learn everything about Chateau Mejean Graves with wine tasting notes and wine with food pairing tips. Learn the best vintages, the history of the property, and information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Mejean History, Overview
Chateau Mejean is a young vineyard in Bordeaux. In fact, it only dates back to 1999 when the new owner and founder, Bruno Geraud began to plant the vineyards. At the time, the estate was 5.2-hectares. Since those early days, Bruno Geraud has managed to increase the size of the vineyards by almost 50%.
The Geraud family is more than grape growers. They are farmers in the real sense. Or perhaps ranchers is a better term as they also own a herd of Bazadaise cows. Bazadaise cattle are prized for their beef in much of southwest France.
Chateau Mejean Vineyards, Terroir, Grapes, Winemaking
Located in the southern part of the Graves appellation, the 8.2-hectare vineyard of Chateau Mejean is planted to 70% Merlot and 30% Cabernet Sauvignon. This shows an increase in the Cabernet Sauvignon since their initial vineyard plantings and purchase.
The terroir is mostly gravel and sand soils. Chateau Mejean only produces red wine. Many of the vines are young, as much of the vineyard was replanted in 2002. At Chateau Mejean, they practice self-sustaining farming techniques in their vineyards.
To produce the wine of Chateau Mejean, following a week-long cold soak for the Merlot and only three days for the Cabernet Sauvignon at 7 degrees Celsius, vinification takes place in temperature-controlled stainless steel vats. Malolactic fermentation takes place in barrels.
The wine is aged a combination of 45% new, French oak barrels, one-year-old barrels, and a small portion of the wine is also aged in the tank under inert, argon gas for an average of 12 months.
The winemaking and vineyard management is consulted by Serge Charritte, who was previously working at Chateau Haut Bailly in Pessac Leognan as the winemaker. Chateau Mejean has an average annual production of about 2,750 cases.
The Best Vintages of Chateau Mejean are: 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2012, 2010, and 2009.
When to Drink Chateau Mejean, Anticipated Maturity, Decanting Time
Chateau Mejean can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1 hour, or so. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Mejean is usually better with at least 3-4 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Mejean offers its best drinking and should reach peak maturity between 4-10 years of age after the vintage.
Serving Chateau Mejean, with Wine, Food, Pairing Tips
Chateau Mejean is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The red wine of Chateau Mejean is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.
Chateau Mejean is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta as well as cheese.
Château Mejean Wine Tasting Notes
10 Vintages 16,612 Views Sort by Vintage-Rating
|2020||Château Mejean (Graves)|
Tobacco leaf and cocoa topped dark cherries are on the nose. On the palate, the medium bodied wine is round, sweet, earthy and open with a touch of cigar wrapper in the mid-palate and ripe, dark red fruit finish. The wine blends 80% Merlot with 20% Cabernet Sauvignon. 88-90 Pts
1,432 Views Tasted May 20, 2021
|2019||Château Mejean (Graves)|
The touch of smoke that comes along with the green tobacco leaf, spice and red berries on the nose and palate are quite nice. Medium-bodied, soft, fresh and fruity, this will be just great to enjoy as soon as the wine hits the stores. This is a superb, Bordeaux value wine from the Graves appellation. Drink from 2022-2030.
650 Views Tasted Mar 29, 2022
|2018||Château Mejean (Graves)|
Ripe, round, soft, forward, supple textured, medium-bodied, smoky, dark red cherry filled wine that is already accessible. This is a superb, Bordeaux value wine from the Graves appellation.
2,130 Views Tasted Apr 12, 2021
Medium-bodied with a nice smoky essence on top of the ripe, red berries, the wine is fresh, earthy and forward. 88-90 Pts
1,350 Views Tasted Apr 19, 2019
|2016||Château Mejean (Graves)|
This wine is medium-bodied, smoky, fresh, open and lively, with an earthy, dark red berry finish. Made from a blend of 80% Merlot and 20% Cabernet Sauvignon.
1,215 Views Tasted Apr 29, 2017
|2015||Château Mejean (Graves)|
Smoky, tobacco essence is found in this medium-bodied, fresh, forward and fruity charmer. 88 - 90 Pts
1,688 Views Tasted Apr 23, 2016
|2014||Château Mejean (Graves)|
This wine is medium-bodied, straightforward and ready to drink with a smoky, earthy, red plum finish. 86-87 Pts
1,203 Views Tasted Apr 24, 2015
|2012||Château Mejean (Graves)|
With a focus on fresh red berries and light textures, the wine is easy to drink and likable. 85-87 Pts
1,716 Views Tasted Apr 25, 2013
|2011||Château Mejean (Graves)|
From a small 6.62-hectare vineyard with a blend of 76% Merlot and 24% Cabernet Sauvignon, this wine offers smoke, black cherry and herbal aromas, medium body and a cassis finish. 84-86 Pts
1,609 Views Tasted Apr 25, 2012
|2010||Château Mejean (Graves)|
Nice value wine play that is already showing off its dark cherry fruit complicated with smoke, thyme, earth and cigar wrapper accents. Medium/full bodied, round and open for business. This is not a wine for aging, but one that is ready to drink today.
2,407 Views Tasted Nov 15, 2016
|2009||Château Mejean (Graves)|
Medium bodied, forward, and ready to go, with its smoky black and red cherry personality. From a blend of 70% Merlot and 30% Cabernet Sauvignon, this is not a wine for aging. Instead it's well priced and fine for uncomplicated quaffing today.
1,212 Views Tasted Apr 30, 2015