Chateau Meylet
Château Meylet is on the Western slopes of Saint-Emilion. It is a family vineyard since 1875, when it was called the Clos Le Clou. Its terroir is situated along the fortress walls of the Grandes Murailles, between the classified Grands Crus of Laroze and Franc Mayne near the “Gommerie,” one kilometer from the heart of Saint-Emilion. Michel Favard could be called an artisan-winemaker, he takes care of the vines he inherited from his great grandfather who came from the Auvergne to St. Emilion at the end of the 19th century. Originally in the textile industry, he bought his first hectare of vines by passion.
In the same spirit, the next generation (Michel’s grandfather) planted more vines, but kept his job as a carpenter. Michel is the first “full-time” winemaker in the family. In 1978 he did his first harvest under the name Château Meylet after some years of bringing the grapes to the cooperative. In 1984 he acquired a plot near the La Gommerie, just next to the cellar.
The vineyard is mostly Merlot, with some Cabernet Franc and Sauvignon and Malbec, planted at a density of 7000 vines/ha. The average age of the vines is around 70 years, but some plants are up to 110+ years old. Farmed biodynamically since 1987 and Demeter–certified since 2010 – the same year, the team also started to work with horses. In 2019, the current-generation winemaker David Favard added a 1.5-hectare parcel en fermage (long-term contract, farmed and harvested along Chateau Meylet’s standards and under its supervision). It is planted with both red and white grapes typical for the Bordeaux region and allows David to offer a bit more volume (although even with those, the total production still sits under 10,000 bottles/year) and to experiment with different vessels and vinification methods.
- Chateau Meylet
- L’Origine
- Cuvée G
- Hyper Franc
Chateau Meylet (Saint-Emilion)
Grapes: Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec (proportion varies according to vintage)
Vineyard: Sand-limestone, iron-rich clay, and gravels. The average age of vines is 70–80 years. Estate-owned, farmed biodynamically (Demeter-certified) by David & his team.
Making of: the grapes are hand-picked, destemmed, spontaneously fermented and macerated in large wooden tank. The wine then ages for 24 months in older prime oak barrel of 500L. Unfined, unfiltered, 6ppm of total sulfur.
Personality: wonderfully balanced! There’s fruit and roundness and velvety texture but also freshness and well-built structure. Long and nuanced, a bottle to be enjoyed the whole night (if you can wait).
L’Origine (Saint-Emilion) 
Grapes: Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec (proportion varies according to vintage)
Vineyard: sand, clay and limestone. The average age of vines is 70–80 years. Estate-owned, farmed biodynamically (Demeter-certified) by David & his team.
Making of: the grapes are hand-picked, destemmed, spontaneously fermented and macerated in large wooden tank with 10% of ripe stems. The wine then ages for 15 months in new prime oak barrels. Unfined, unfiltered, unsulfured.
Personality: fruity and silky with undertones of earth, cedarwood and sweet spices; a touch of herbal / red fruit freshness that makes you long for another sip.
Cuvée G (Saint-Emilion)
A selection of very ripe grapes from a gravelly plot that favors the finesse of Merlot.
Grapes: Merlot, Cabernet Franc, Cabernet Sauvignon, Malbec (proportion varies according to vintage)
Vineyard: mostly gravel. The average age of vines is 70–80 years. Estate-owned, farmed biodynamically (Demeter-certified) by David & his team.
Making of: the grapes are hand-picked at maximum ripeness, destemmed, spontaneously fermented and macerated in large wooden tank. The wine then ages for 24 months in older prime oak barrels. Unfined, unfiltered, unsulfured.
Personality: super nuanced! A “Grand Cru” experience with impressive finesse and elegance of the velvety texture and layers after layers of flavors and scents. Delicious.
Hyper Franc (Vin de France)
Grapes: Cabernet Franc
Vineyard: sand, clay and limestone. Farmed biodynamically with Chateau Meylet supervision (fermage)
Making of: the grapes are hand-picked, destemmed, spontaneously fermented and aged in clay amphora for 9 months. Unfined, unfiltered, 15ppm of total sulfur.
Personality: pure and fresh! Loads of lush fruit with delicate tannins and a nice crunch.