Winemaker Notes: 25% Cabernet Sauvignon, 25% Cabernet Franc, 35% Merlot and 15% Petit Verdot. Farmed honestly, fermented naturally, isn’t fined or filtered, and has a very low SO2 regimen. Most Bordeaux like this has disappeared, at a huge value! Very traditional in style.
At a Glance
- Origin: Bordeaux, France
- Varietal & Type: Cabernet Sauvignon
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- USNW Classification: Natural
Tasting Notes & Pairing
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About the Winemaker
Château Massereau is a historic estate in Barsac, about 30 kilometers southeast of Bordeaux. The 16th-century château, a former hunting lodge of the Dukes of Épernon, dominates the vineyards that descend toward the Ciron river in an environment classified as Natura 2000.
The estate was acquired in 2000 by the Chaigneau family. Jean-François Chaigneau chose viticulture as his calling and brought his brother Philippe (formerly in the tennis world) into the project. Together, they pursue “quality and authenticity” as their guiding principles, creating natural wines of great character.
Farming & Cellar: The domaine spans 21 hectares with 11 in production, farmed under HVE3 certification with organic-style practices using minimal copper to preserve soil microbial life. The cellar is equally pure—no chaptalisation, acidification, commercial yeasts, fining, or filtration. Wines are made without sulfur, with only minimal SO2 during aging (10-35 mg/l total). Traditional varieties include Sémillon, Muscadelle, Cabernet Sauvignon, Cabernet Franc, and Merlot.
