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History
The estate dates from 1754 when it was created by the Irishmen Jacques Boyd. In 1806 a family member (by marriage) John Lewis Brown bought the estate. In 1852 vineyards was separeated between Boyd-Cantenac and Cantenac-Brown. It was classified Third Growth in 1855. The Chateau came to belong to the Cantenac-Brown estate, leaving Boyd-Cantenac without a Chateau. Between 1875 and 1920 the name of Boyd-Cantenac was disappeared. The estate was taken over by the Ginestet family. The Ginestet family also owned the Chateau Margaux. The estate was owned by the Ginestet family until 1932 when the Guillemet family bought it. In 1910 Guillemet had also bought the Pouget estate. For many years they harvested the vine from the two estates, Boyd-Cantenac and Pouget together. The time after the First World War and the economic crises that followed gave a down period to this estate. Over the years, the chateau has had a difficulty defining a separate identity and often has not performed at a level that might be expected given its 3rd growth ranking. But from the sixties the estate was coming back, in the hands of Pierre Guillemet. The Guillernet family have steadily renovated and improved the chateau (along with Chateau Pouget which they also own). In the 1970s they started to separate the vine and 1983 Pierre built new cuvier and chai just across the street. The wine from both Boyd-Cantenac and Pouget are picked, fermented and raised together in these two cellars, but kept, blended and bottled separately. Since then the estate has had a separate winery from Chateau Pouget. Recently new extensions were added to double the cask aging facilities. The wine produced is a typical/classical Margaux wine. Its wines regularly bring their contribution to the Art of Living and to the expression of the terror of Margaux. Not following changing and short-lived fashions, Boyd-Cantenac remains true to the style of traditional Margaux wines.
Nowadays’ owner: Famille Guillemet
Technique Information
Location: Located in the commune of Cantenac and the appellation of Margaux
Appellation: Appellation Margaux Controlee
Neighboring Chateau: Chateau Brane-Cantenac(2nd Growth of Margaux in 1855)
Chateau Pouget(4th Growth of Margaux in 1855)
Acreage: 17 ha (42 acres)
Soil: sandy gravels deposited during the Quaternary era, with excellent natural drainage.
Grape Varieties: Cabernet Sauvignon approximately 60 %, Merlot 25 %, Cabernet Franc 8 %, Petit Verdot 7 %
Average age of vines: 38 years
Cultivation density: 10,000 plants/ha (4,000 plants/acre).
Viticulture: Traditional medocan pruning. Sanitary protection uses biological antagonisms and considers the natural balances. No chemical fertiliser for over 30 years. The grapes are picked by hand.
Winemaking:
Chateau Boyd-Cantenac(First Label): Fermentation and maceration in epoxy-lined concrete and stainless steel vats. The fermentation is strictly controlled, with many pumping-overs. Maceration varies from 2 to 5 weeks, according to the characteristics of each vintage. The wine ages for 12 to 24 months in split oak barrels, of which 90% is new wood.
Chateau Jacques Boyd(Second Label): Fermentation and maceration in epoxy-lined concrete and stainless steel vats. The fermentation is strictly controlled, with many pumping-overs. Maceration varies from 2 to 5 weeks, according to the characteristics of each vintage and of the grapes. The wine ages for 12 to 24 months in split oak barrels, of which 80% is new wood.
Yield: around 35-40 hl/ha
Brand:
Chateau Boyd-Cantenac(First Label)(A.O.C. Margaux)
Chateau Jacques Boyd(Second Label)(A.O.C. Margaux)
Annually production: 4,000-8,000 cases
Chateau Boyd-Cantenac(First Label): Aproximately 70,000 bottles.
Chateau Jacques Boyd(Second Label): approximately 40,000 bottles.
Character:
Chateau Boyd-Cantenac(First Label): The young wines are dark, with a violet color, fruity aroma with scent of wood. They are very rich on the palate with plum, black current, leather, cigar box, and mint, and a long aftertaste. This is a very classical wine of the traditional Margaux style. With aging it turns a brick-brown, ruby color. The fruit is replaced by the flavors that develop during aging. The oak taste is reduced and the wine becomes more complex.
Chateau Jacques Boyd(Second Label): The second wine of Château Boyd-Cantenac, Jacques Boyd, is produced in a way to be as consistent as possible from vintage to vintage. Lighter than Château Boyd-Cantenac, it does not require years of bottle aging before it can be enjoyed, thus it is fruitier. Needing fewer years to reach maturity, it is ready to enjoy as soon as delivery, and for five to eight years thereafter.
Chateau Reply: When young, the wine is medium dark, with a vivid violet color and a fruity aroma with a hint of wood. It is rich and smooth on the palate expressing black berries, black currents, oak, and mint, with a long aftertaste. It is a very typical Margaux wine. With aging, it turns a brick-brown, ruby color. With aging, the fruit is slowly replaced by the flavors that develop with time (leather, cigar box, underwood...). The oaky taste disappears and the wine becomes smooth and mellow.
Best Vintages:
Chateau Boyd-Cantenac(First Label): 1990, 1999, 2000, 2005, 2007
Chateau Jacques Boyd(Second Label): 2000, 2005, 2006
Award: 3rd Grand Cru Classe in 1855 Margaux.
Website: http://www.boyd-cantenac.fr/
Serving Suggestion
Chateau Boyd-Cantenac(First Label):
Cellar Humidity and Temperature: 70-85%, 15℃
Serving Temperature: 17-19 °C
Optimum Drinking and aging Potential: 5-7 years, More than 10 years.
Food match:
The wines of Château Boyd-Cantenac accompany wonderfully well a great many dishes: cheese entrees, grilled and roasted meats, fish in red wine sauce, cheeses (avoid blue cheeses and strong flavored cheeses).Chateau Jacques Boyd(Second Label):
Cellar Humidity and Temperature: 75-85%, 15 °C
Serving Temperature: 17-19 °C
Optimum Drinking & Aging Potential: From delivery, and up to 7-10 years.
Food match:
Western Food: Jacques Boyd matches perfectly a wide array of dishes: cheese entrees, grilled and roasted meats, fish (especially in red wine sauce), cheeses (avoid blue cheeses and strong flavoured cheeses).
Next Chateau Marquis d'Alesme Becker
Pre Chateau Palmer
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