Learn everything about Chateau Boyd Cantenac Margaux Third Growth, Bordeaux wine producer, with wine tasting notes, and wine with food pairing tips. Learn the best vintages, a history of the property, information on the vineyards and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Boyd Cantenac History, Overview
What we know of as Chateau Boyd Cantenac today was 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 family, 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 family finally sold the remainder of Chateau Boyd Cantenac to Pierre Guillemet. Guillemet was already an experienced wine maker and vigneron, 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.
Chateau Boyd Cantenac Vineyard, Terroir, Grapes, Winemaking
The 17 hectare Bordeaux vineyard of Chateau Boyd Cantenac has a terroir of 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. Historically, this was not always the case. As a point of reference, prior to the 1855 Classification, there was also a healthy percentage of Tarney Coulant planted. The vineyard is planted to a vine density of 10,000 vines per hectare. The terroir is mostly gravel and sand soils at Chateau Boyd Cantenac. Much of their vineyards are located in the commune of Cantenac, as the name implies.
To produce the wine of Chateau Boyd Cantenac, vinification takes place in a combination of 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 period 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 again 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. The second wine is also sold under 2 more labels, Josephine de Boyd-Cantenac and La Croix de Boyd-Cantenac. In addition, the estate also produces Clos Maucaillou, a Bordeaux Superieur. On average, the annual production for Chateau Boyd Cantenac is between 5,000 and 5,500 cases of Margaux wine per year.
When to Drink Chateau Boyd Cantenac, Anticipated Maturity, Decanting Time
Chateau Boyd Cantenac can be enjoyed on the young side with decanting. Young vintages can be decanted for an average of 1-2 hours, give or take. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Boyd Cantenac is usually better with at least 5-9 years of bottle age. Of course that can vary slightly, depending on the vintage character. Chateau Boyd Cantenac offers its best drinking and should reach peak maturity between 10-20 years of age after the vintage
Serving Chateau Boyd Cantenac with Wine, Food, Pairing Tips
Chateau Boyd Cantenac is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Boyd Cantenac is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Boyd Cantenac is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Boyd-Cantenac Wine Tasting Notes
12 Vintages 35844 Views Sort Vintage Rating
2016 Château Boyd-Cantenac ( Margaux)
Fresh with dark red berries, smoke, earth and forest floor notes, this wine has firm tannins, which need at least five years to further soften and develop.
Apr 29, 2017points - Tasted 710 Views
2015 Château Boyd-Cantenac ( Margaux)
Sweet fresh, fruits, floral accents, freshness and a medium bodied, polished, silky, inviting blackberry and cassis finish. 90 - 92 Pts
Apr 21, 2016points - Tasted 1193 Views
2014 Château Boyd-Cantenac ( Margaux)
Medium-bodied with a bright cassis and floral character, this wine ends on a crisp, red-berried note. 87-89 Pts
Apr 22, 2015points - Tasted 1730 Views
2011 Château Boyd-Cantenac ( Margaux)
Cedar chest and cassis aromas and earthy, soft black cherries are found in the finish. 88-90 Pts
Apr 19, 2012points - Tasted 2722 Views
2010 Château Boyd-Cantenac ( Margaux)
Deep in color, with ample blackberry, earth and hints of floral character, the polished, wine offers freshness, flavor and ripe tannins in the long finish.
Jul 22, 2013points - Tasted 3925 Views
2009 Château Boyd-Cantenac ( Margaux)
Like many 2009 Bordeaux wines, this is opulent, soft, polished and forward, with freshness and sweetness in the fruit. There is a touch too much oak, but that should in time fade into the all the sweet berries. This should be even better with a few years in the cellar. 2009 in Bordeaux is so good from top to bottom, it's silly. In fact, in Margaux, which is normally not the most consistent appellation, almost everyone seems to have made really good wine.
Feb 16, 2014points - Tasted 4744 Views
2008 Château Boyd-Cantenac ( Margaux)
Tight, tannic and tough, with a fresh, dark red berry character, the wine is quite tannic for its depth and because of those drying tannins, this is on the stern side for a Margaux wine.
May 17, 2014points - Tasted 2916 Views
2006 Château Boyd-Cantenac ( Margaux)
This is one of the more obscure Classified Growths from Margaux. I seldom see it. But tasting the 2006, makes me want to know it a bit better. Soft, round and open, with sweet, ripe fruits, earth, thyme, luscious black cherries to round this off. All that, and the wine is fairly priced too.
May 25, 2016points - Tasted 2059 Views
Better on the nose, with its floral, earthy, black raspberry nose, than on the medium bodied, cherry and black raspberry, tannic finish. I'd give this a few more years to develop, but this is not going to be a miracle in the bottle wine that changes all that much with age.
May 17, 2014points - Tasted 3491 Views
2005 Château Boyd-Cantenac ( Margaux)
With deep color, the wine offers a beautiful perfume of licorice, flowers, cassis, oak and earth. Full bodied, rich and concentrated, the supple wine ends with a long, round, cassis, spice and red plum filled finish. Give it a few more years to soften and come together.
Aug 22, 2011points - Tasted 5863 Views
2004 Château Boyd-Cantenac ( Margaux)
This is a wine a seldom see. Perhaps that’s a mistake based on the elegant, tobacco, cherry, earth and floral charms in this wine. Instead of concentration, there is a finesse and softness that makes it a pleasure to drink.
Jan 4, 2015points - Tasted 3767 Views
2000 Château Boyd-Cantenac ( Margaux)
Nice wine here. Silky, elegant soft and with some polish to the tannins. The sweet, red fruits, earth, tobacco and floral characteristics are easy to find. Medium bodied and refined, this is drinking quite nice today.
Oct 18, 2016points - Tasted 1895 Views
1996 Château Boyd-Cantenac ( Margaux)
Full mature with an austere character, the wine is medium bodied, bright and quite fresh in the finish. The is much better on the nose than the palate.
Jul 7, 2017points - Tasted 829 Views