Chateau Mejean Graves Bordeaux, Complete Guide

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: 2023, 2022, 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.