Boyd-Cantenac, Chateau
Summary
Château Boyd-Cantenac is a historic Third Growth estate in Margaux operated by the Guillemet family since 1932, cultivating 17 hectares of primarily Cabernet Sauvignon on the gravelly plateau to produce approximately 5,000 cases annually. The estate combines traditional methods like hand harvesting and careful sorting with measured modern techniques, maintaining sustainable vineyard practices focused on low yields from 30-year-old vines to express the distinctive character of their terroir.
Heritage & Leadership
Château Boyd-Cantenac stands as a Troisième Cru (Third Growth) estate in the 1855 Bordeaux Classification, situated in the Margaux appellation. The property traces its origins to the early 18th century when it was part of the larger Château Cantenac. In 1754, Jacques Boyd, a merchant of Irish descent, acquired the estate, giving it the first part of its hyphenated name. The Château changed hands several times throughout its history, including a period of ownership by the Ginestet family in the 20th century.
Since 1932, the Guillemet family has owned and managed Château Boyd-Cantenac, with Lucien Guillemet taking the helm in the 1980s. Today, his son Jacques Guillemet directs operations, maintaining the family's multi-generational commitment to the property. Under their stewardship, the Château has maintained its classification status while implementing measured modernization of both vineyard and cellar practices.
Vineyards & Wines
The estate encompasses 17 hectares of vineyards situated on the gravelly plateau of Margaux, with parcels distributed across the commune. The vineyard composition reflects traditional Margaux planting, with approximately 60% Cabernet Sauvignon, 25% Merlot, 8% Cabernet Franc, and 7% Petit Verdot. These vines grow in the characteristic deep gravel soils that define the Margaux appellation, providing excellent drainage and forcing the vines to develop deep root systems.
Château Boyd-Cantenac produces approximately 5,000 cases annually of its grand vin, with a second wine labeled as Jacques Boyd. The grand vin typically undergoes aging in French oak barrels for 18 months, with approximately 50% new oak used each vintage. The resulting wines display the characteristic elegance and aromatic complexity associated with the Margaux appellation, with structural elements that allow for medium to long-term aging.
Philosophy & Practice
The Guillemet family adheres to traditional Bordeaux winemaking methods while selectively incorporating modern techniques where they enhance quality. Harvest is conducted by hand, with careful sorting both in the vineyard and at the winery. Fermentation takes place in temperature-controlled stainless steel tanks, allowing for precise management of extraction and fermentation kinetics.
In the vineyard, the team practices sustainable viticulture with emphasis on maintaining low yields to concentrate flavor. The average vine age exceeds 30 years, with some parcels containing significantly older plantings. Canopy management and green harvesting are employed as needed based on vintage conditions. The estate maintains a deliberate approach to winemaking that prioritizes expressing the distinctive character of their Margaux terroir while ensuring consistency across vintages.