The 2017 Meyney has a clean and fresh bouquet with blackberry and raspberry fruit mingling with cedar and light cigar humidor aromas. The palate is medium-bodied with succulent, ripe tannin and a fine bead of acidity. I find this surprisingly juicy in style that probably belies the structure underneath. This will be one of the more approachable Saint-Estèphe wines in this vintage, but one that I find well made.
This is very nicely done with a lithe yet structured core of dark fruit and round, juicy tannins. Medium to full body, a driven line of acidity and a long finish.
Deep garnet-purple colored, the 2017 Meyney features baked cherries, mulberries and plum preserves on the nose with hints of smoked meats and black olives. The palate is medium-bodied, firm, grainy and a little tart with good fruit expression and length.
A blend of 58% Cabernet Sauvignon, 31% Merlot and 11% Petit Verdot. This is excellent this year, very bold structered wine with intense red fruits. The intensity, bright acidity and length, impressive.
This is more proof of the consistency of Meyney. It has clear oak finessing, well held together with a cinnamon dusting and white pepper spicing, giving a gourmet edge with its own character. This feels finessed, contemporary and accomplished; a pretty complete package. This perhaps doesn't quite have the generosity of 2016, as the tannins are a little more tightly-drawn, but this is still good. Retasted several times and it stands out for its quality. Harvested 15 September to 5 October. Hubert de Boüard is consultant, with Anne Le Naour technical director.