Certan de May, Chateau
Summary
Château Certan de May is a family-owned Pomerol estate spanning 5.5 hectares on the appellation's central plateau, where the Barreau family produces approximately 25,000 bottles annually from Merlot-dominant vineyards planted on iron-rich clay and gravel soils. Their winemaking philosophy honors traditional methods through hand harvesting, parcel-specific fermentation in concrete vats, and aging in French oak while maintaining a non-interventionist approach that emphasizes terroir expression from their mature vines averaging over 35 years.
Heritage & Leadership
Château Certan de May is situated in the Pomerol appellation on Bordeaux's Right Bank. The estate traces its origins to the Certan domain, one of the original vineyard sites in Pomerol dating back to the early 18th century. The property has been owned by the Barreau family since 1925, when Odette Barreau-Berthomieu acquired the estate. Today, the château remains under family stewardship, with Jean-Luc Barreau managing the property alongside his son and daughter. The estate maintains a relatively low profile compared to some of its neighbors, focusing primarily on consistent quality production rather than marketing prominence.
Vineyards & Wines
Château Certan de May encompasses 5.5 hectares of vineyards situated on the central plateau of Pomerol, adjacent to other notable estates including Vieux Château Certan and Château Petrus. The vineyard composition consists of 70% Merlot, 25% Cabernet Franc, and 5% Cabernet Sauvignon, planted on soils characterized by a mixture of clay and gravel with iron deposits known locally as "crasse de fer." The average vine age exceeds 35 years, with some parcels dating back 60 years. The estate produces approximately 25,000 bottles annually of its grand vin, Château Certan de May, and does not produce a second wine. The vineyard's position on the plateau provides natural drainage and optimal sun exposure for grape ripening.
Philosophy & Practice
The winemaking approach at Château Certan de May adheres to traditional Pomerol methods with selective modernization. Harvest is conducted by hand with careful sorting both in the vineyard and at the winery. Fermentation takes place in temperature-controlled concrete vats, with each vineyard parcel vinified separately. The wine undergoes malolactic fermentation in barrel, followed by aging in French oak barrels for 16-18 months, with approximately 40% new oak used each vintage. The Barreau family maintains a non-interventionist philosophy, focusing on expressing the terroir through minimal handling. Vineyard management emphasizes low yields, typically around 40 hectoliters per hectare, to ensure concentration and quality. The final blending decisions prioritize balance and aging potential, resulting in wines that reflect the distinctive iron-rich terroir of this central Pomerol estate.