Description

Philippe and Jean-François Chaigneau are two brothers and young winemakers who purchased Chateau Massereau in 2000. They thrive in reviving the old style of Bordeaux they used to drink with their grandparents and it’s by love for this identity that they took over this Chateau from the Barsacquais and craft Bordeaux Supérieur, red Graves and Barsac.

After searching around Bordeaux, they found a property sheltered from chemical farming planted with old franc de pied (no high producing clones here). They replaced missing vines with a massal selection from the vineyard. Their wines are structured to travel through time. Quality and authenticity are the keywords of the estate giving birth to fine, natural, authentic artisanal wines.

Ploughing (sometimes with horses), no chemical weeding, de-budding, thinning out of leaves, and a manual harvest. Soils are a mix of sandy gravels and limestone. The wines ferment (natural yeasts) in concrete and after the blending is done are racked into barrels, to age for 12 to 18 months in custom built Darnajou casks. No fining or filtration. No chaptalisation, no acidification, no wine-making additives; use of a very small quantity of SO².

Once bottled, they hold the wine in their cellar for eight to nine years in order to give time to the Cabernets and Petit Verdot to develop their structure and refine their tannins.