Chateau Boyd Cantenac

Chateau Boyd dates from the middle of the 18th century. It owes its name to James Boyd an Irishman, who bought it on the 11th of August 1754. This Chateau was classified as a third growth in 1855 and had appeared as a fourth growth in earlier unofficial classifications of the 1820’s. It lost much of its vineyards to Cantenac-Brown in 1860. Chateau Boyd now classified as a Margaux rather than Cantenac, was bought by monsieur Abel Laurent, owner of a chateau of the same name. He proceeded to sell its wines under the name of his own property, which then enjoyed a good reputation.

But in the 1920, the then proprietor, monsieur Marcel Laurent again claimed and won the right to sell Boyd-Cantenac separately as a third growth after a gap of some 45 years. Then it was acquired by monsieur Gineselet who having sold the buildings to Chateaux Margaux, made the Boyd at Lascombes.
In 1932 Boyd-Cantenac was purchased by Pierre Guillemets, and the wine is now made at Chateau Pouget which is also owned by the Guillemets family. The wine is made under the supervision of M. Emile Peynaud (Enologist of world wide Fame)
Second label: None
Area under vines: 18ha.
Av. prod.: 8,000 cases
Distr. of vines.: In three blocks of 8ha, 4ha & 6ha.
Grape varieties: 67% Cabernet Sauvignon, 20% Merlot , 7% Cabernet Franc , 6% Petit Verdot
Soil: Sandy gravelly soil with a high % of gravel in the subsoil
Pruning: Guyot Double
Rootstock: 101.14
Vines per ha.: Part 10,000, part 6,000.
Av. age of vines: 30 years
Av. yield per ha.: 35hl.
Harvesting: 20%Hand Picked, 80% mechanical harvested
Added yeasts: No
Length of maceration: 10-20 days
Temp. of ferm.: 28C
Control of fermentation: Running water on the exterior of the tank
Type of vat: Cement
Vin de presse.: Usually about 17% incorporated, depending on the vintage
Age of casks: 25% new each vintage
Time in cask: 18-24 months
Fining: Fresh egg whites
Filtration: Sur plaque before bottling
Type of bottle: Bordelaise lourde
Bottled at the chateau: 100%
STORAGE: 8-20 Years.
FOOD/CONSUMPTION: Basic meat and potato dishes: filet mignon, lamb filets, steaks that are sauteed or grilled

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