Chateau Certan de May de Certan 1993
Chateau Certan de May de Certan 1993, The origins of Château Certan de May date back to the very beginnings of Pomerol. The de May family, who settled in France from Scotland in the Middle Ages, were gifted the estate by royal decree in the 16th century as a gesture of thanks for services rendered to the crown of France. The estate began producing wine in the 18th century and was managed by descendants of the de May de Certans until 1925, when it passed to the Barreau family.
Situated on Pomerol’s prized central plateau, surrounded by illustrious neighbors such as Vieux Château Certan and La Fleur-Pétrus, Château Certan de May has long been considered one of the finest estates of the appellation. The wines owe their complexity to the vineyard’s soil composition, a combination of clay and gravel that bring together power and elegance, structure and freshness. The balance of the wines from Château Certan de May illustrates the unique complementarity of these terroirs.
Owner Jean-Luc Barreau applies all of his care and attention to producing a wine in the great tradition of his forebears. Vinified under the guidance of renowned consultants Michel Rolland until 2012 and Jean-Claude Berrouet since the 2013 vintage, Château Certan de May benefits from the best winemaking know-how. The wine is rich, powerful, complex; while it can be enjoyed after a few years of cellaring, its structure and natural depth lend it great age-ability. Chateau Certan de May de Certan is a first class Pomerol estate that takes its name from a Scottish family who established themselves in Pomerol in the 17th century. It is now owned by Odette Barreau-Badar and is located in the east of the appellation, on the Pomerol plateau between Vieux-Chateaux Certan and Pétrus, and directly opposite Le Pin.
Certan de May’s vines (Merlot 70%, Cabernet Franc 25%, Cabernet Sauvignon 5%) have an average age of 45 years and lie on sandy-gravel topsoils, underpinned by a hard-pan clay subsoil. Fermentation lasts 4-6 weeks in stainless steel, followed by up to a month’s maceration before 16 months’ oak ageing, 40% new.