A TUMULTUOUS HISTORY SINCE 1754
Succession through several owners
The Château takes its name from its first owner, an Irish immigrant.Jacques Boydleft Belfast in order to settle inCantenacIn 1754, the vineyard, located in the commune of Cantenac, enjoyed a fine reputation from the outset. Due to financial difficulties, the family heirs were forced to sell their estate in 1843. Two influential men from the Bordeaux region, the banker Gromard and Mr. Verrière, acquired the property. This sale marked the beginning of the division of the estate into two Châteaux:Cantenac-Brown and Boyd-Cantenac.
In 1855, the estate's wine was classified among the3rd Classified Growths of MargauxThe end of the 19th century was marked by a gradual abandonment of wine-growing activities.The Laurent and Ginestet familiesthen follow one another to restore the vineyards ofBoyd-Cantenac Castle, throughout the 20th century. It is ultimately theGuillemet family, today in the person of Lucien, who is in charge of the vineyard and the castle as a whole.
The Margaux appellation
FINEST TERROIR FOR CLASSIFIED GROWTS
It is on the left bank of the Garonne, in the commune ofCantenacwhere are the vineyards ofBoyd-Cantenac CastleOn theMargaux appellation, THE17 hectaresThe vineyards are planted with Cabernet Sauvignon (66%), Merlot (30%), and Petit Verdot (4%). Growing in siliceous gravel soil, the vines have deep roots. This poor soil retains the heat of Bordeaux days, releasing it at night. This warmth allows the grapes to concentrate their aromas while revealing all the specific characteristics of the wine.terroir of the MédocThe soil drainage occurs naturally, due to the vineyard's location. The vines, averaging 38 years old, enhance each year one of the most prestigious AOCs in the Bordeaux region.
THE SUBTLENESS OF CHÂTEAU BOYD-CANTENAC WINES
The demanding expertise of Château Boyd-Cantenac
These are the teams ofLucien Guillemetwho are responsible for the upkeep of the estate, applying the precepts of theorganic farmingAlthough not certified, the vineyard uses no chemical inputs. Harvested by hand, the grapes are then placed in cement vats for fermentation and maceration. This stage can last up to 35 days. This is followed by aging in regularly renewed oak barrels for a period of 12 to 18 months.Boyd-Cantenac Castletakes advantage of the best winemaking techniques, in order to reveal all the subtleties of the feminine wines typical of the region.Margaux appellationFrom then on, elegant, refined and subtle aromas are revealed upon tasting. The length on the palate evokes beautiful emotions.
