0,75l - 33,90 Euro   -   1,0l - 45,20 Euro



the wine cellar insider schreibt:

Chateau de Myrat dates back to the 1700’s. The estate began earning fame while it was owned by the Demirat family, which is where the estate took its name from. The chateau was constructed in 1730 by the Demerit family. However Chateau de Myrat has a much longer lineage when you consider the current owners, the de Pontac family. If that name sounds familiar to you, it should. The de Pontac family were the founders of Chateau Haut Brion and several other historic Bordeaux chateaux and vineyards! The de Pontac family, headed by Max de Pontac purchased Chateau de Myrat in 1937.

 

 

Chateau de Myrat Vineyards, Terroir, Grapes , Winemaking

 

The 30 hectare Sauternes vineyard of Chateau de Myrat has 22 hecatres under vine. The remaining land that is not cultivated consists of flawlessly, landscaped parkland. The terroir is clay with limestone in the soil. The vineyards are situated in the Barsac commune, located not too far from Chateau Climens , Chateau Coutet and Chateau Doisy Daene . The vineyard of Chateau de Myrat is planted to 88% Semillon , 8% Sauvignon Blanc and 4% Muscadelle .

 

Today the fruit comes from young vines, most of which are close to 25 years old. The vines are young, because in 1976, the owner, Max de Pontac ripped out the entire vineyard and began an extensive process of replanting that was not fully completed until 1988, by the children of Max de Pontac, Jacques de Pontac and Xavier de Pontac. With time, the average age of the vines will become older, allowing for more complexity and richness in the wine. Today, two sisters, Slanie de Pontac and Elisabeth de Pontac are in charge of managing the estate.

 

The first vintage that gleaned the benefit from the new vines was produced in 1991. However, 1991, 1992, 1993 and 1994 were all quite poor vintages for the sweet, white wines of Bordeaux. It was not until 1995 that the owners were able to start enjoying the fruits of their labor for the first time since the extensive replantings took place. It took another decade until the wines began showing a marked improvement in their level of quality.

 

To produce the wine of Chateau de Myrat, each grape variety is vinified sperately. The Semillon is vinified and aged in 30% new, French oak barrels. The Sauvignon Blanc is vinified and aged in tank. The wine of Chateau de Myrat is aged in 33% new, French oak barrels for an average of 18 months before bottling. The Sauternes estate of Chateau de Myrat produces 2,000 cases of sweet Bordeaux wine per year.

 

 

Serving Chateau de Myrat with Wine and Food Pairings

 

Chateau de Myrat is best served at 14 degrees Celsius, 57 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. The wine will naturally warm in the glass, while it develops more aromatic complexities and fleshes out. Chateau de Myrat can be served with seafood dishes, especially shellfish, lobster, crab and oysters on the half shell. Foie gras is a perfect pairing with its natural sweet, salty and savory characteristics. Chateau de Myrat can also be paired with roasted chicken, veal and pork dishes that are either spicy, or prepared with a touch of sweetness. Spicy Asian cuisine, raw fish, like sushi or sashimi, and cheese, both hard and soft also make great pairings with Chateau de Myrat.