Château Certan de May 2002

Characteristics and Tasting Tips for Château Certan de May 2002

Food and wine pairing

This red wine pairs wonderfully with roasted or grilled red meats, such as a herb-crusted rack of lamb, beef fillet in sauce, or roast veal. Its evolved notes of undergrowth and truffle also make it the ideal companion for wild mushroom dishes, such as a truffle risotto or a porcini mushroom fricassee. Finally, it will beautifully complement noble poultry such as roasted pigeon, as well as aged hard cheeses like Comté or Beaufort. It is advisable to avoid overly spicy dishes or overly powerful blue cheeses.

Serving and cellaring

Château Certan de May 2002 has now reached a lovely maturity. When stored under good conditions, this vintage fully reveals its tertiary aromas and mellow structure. It is ready to be enjoyed now, at the height of its potential.

The Excellence and Rarity of a Great Pomerol Terroir

The estate

Located at the heart of the Pomerol appellation in the Bordeaux region, Château Certan de May is a historic estate whose origins date back to the 16th century, following a royal decree granting these lands to the Scottish May family. Winegrowing began there in the 18th century. Since 1925, the property has been in the hands of the Barreau family. Today, Jean-Luc Barreau passionately runs this confidential vineyard of about five hectares. Renowned for its excellence, the estate produces rare and highly sought-after wines, combining tradition with cutting-edge winemaking expertise.

The vineyard

The vineyard enjoys an exceptional location on the upper part of the Pomerol plateau, benefiting from an ideal south-east exposure for grape ripening. The vines, averaging thirty-five years of age, thrive on soils composed of clay and deep gravel, resting on a subsoil rich in iron oxides, the famous "crasse de fer." This unique terroir, meticulously managed with entirely hand-harvested grapes, yields fruit of great concentration, combining power and elegance.

The vintage

This vintage falls within a period of qualitative consolidation for the estate. Coming from a classic year, without excessive heat, it offers a well-balanced profile. The weather conditions of this year helped shape a harmonious wine that faithfully and accurately reflects the identity of its terroir.

Winemaking and ageing

This wine was crafted under the expert guidance of oenologist Michel Rolland. The traditional-style winemaking process aims to extract the best of the fruit while preserving its balance. The wine is then carefully aged in oak barrels, 60 to 80% of which are new, for a period of sixteen to twenty months, giving it a structure suited to ageing and remarkable aromatic complexity.

Grape varieties

Merlot (70%), Cabernet Franc (25%), Cabernet Sauvignon (5%).