Château de Myrat
シャトー・ド・ミラ
The only 1855 Classified Growth that uprooted every vine — reborn in 1988 with Barsac finesse
Château de Myrat is a historic Second Growth (Deuxième Grand Cru Classé) estate in the 1855 Bordeaux Classification, located in the commune of Barsac within the Sauternes appellation, approximately 40 km southeast of Bordeaux. The château dates to 1730, built by the Demirat family who gave the estate its name. In 1937, the de Pontac family — founders of Château Haut-Brion — acquired the property. After a series of commercially difficult vintages during the 1960s, owner Max de Pontac took the extraordinary and unprecedented step, for a classified growth, of uprooting the entire vineyard in 1976. The estate lay dormant until Max de Pontac's death in April 1988, when his children Jacques and Xavier de Pontac made an urgent decision: with the planting rights due to expire within months, they mobilised within weeks to rework the 22-hectare estate, select and replant 150,000 vines, assemble a winemaking team, and restore the cellars. The first vintage from the new vines was 1991, with quality fully realised from 1995. Today, the estate is managed by the third generation — sisters Slanie (operations) and Elisabeth (marketing) de Pontac. The 22-hectare vineyard is planted on classic Barsac limestone-clay soils — 30 cm of clay over a fractured limestone base — to 88% Sémillon, 8% Sauvignon Blanc, and 4% Muscadelle. Botrytis-affected grapes are harvested by successive hand-picked passes (tries) and each trie is pressed and fermented separately. The resulting wines are renowned for their Barsac finesse: elegant, minerally, and lower in residual sugar than some Sauternes, with notes of candied apricot, orange marmalade, white flowers, honey, ginger, and toasted brioche, underpinned by the characteristic freshness of Barsac's limestone terroir and a long, well-balanced finish.
www.chateaudemyrat.fr ↗Cuvées
No cuvées registered yet.
Who Is This For?
Château de Myrat is the ideal choice for lovers of classic Sauternes and Barsac who prize elegance and freshness over opulent sweetness. The wine rewards those who appreciate the subtle distinction between Barsac's mineral, lower-residual-sugar style and the richer, heavier examples of neighbouring Sauternes. Its extraordinary resurrection story also makes it compelling for wine enthusiasts drawn to human drama and perseverance. Perfect for foie gras, blue cheese (especially Roquefort), lobster and shellfish, spicy Asian cuisine, and sushi. Equally well-suited to curious beginners keen to explore noble rot wines without the weight and price of Château d'Yquem.
Frequently Asked Questions
- Why did Château de Myrat pull out all its vines in 1976?
- After a succession of commercially difficult vintages in the 1960s, owner Max de Pontac concluded that continuing to produce sweet Sauternes was no longer financially viable. In 1976 he made the unprecedented decision — unique among 1855 classified growths — to uproot the entire vineyard. The estate lay fallow until his death in April 1988, when his children Jacques and Xavier rushed to reclaim the planting rights before they expired.
- What makes Barsac wines different from the rest of Sauternes?
- Barsac is the only commune within the Sauternes AOC permitted to use its own name on the label. Its soils are dominated by fractured limestone (known locally as 'calcaire à astéries'), which gives the wines a mineral freshness and a lighter body than the Sauternes produced on the clay and sand soils further inland. Château de Myrat exemplifies this Barsac style: elegant, less heavy in residual sugar, with a distinctive citrus and floral lift.
- What grape varieties are used at Château de Myrat?
- The 22-hectare vineyard is planted to 88% Sémillon, 8% Sauvignon Blanc, and 4% Muscadelle. Sémillon's thin skin makes it ideal for botrytis development, providing the wine's richness and aromatic complexity. Sauvignon Blanc adds freshness and acidity, while Muscadelle contributes floral and musky aromatic notes.
- What food pairs best with Château de Myrat?
- Foie gras is the classic match — the wine's sweetness, acidity, and richness create a perfect counterpoint to the fat of the foie. Roquefort and aged blue cheeses are equally compelling, with the salt and creaminess contrasting beautifully. Shellfish (lobster, crab, oysters), lightly spiced Asian dishes, sushi, roasted pork or veal with a touch of sweetness, and even dark chocolate desserts all work well. Serve slightly chilled at around 10–12°C.
- When should I drink Château de Myrat and how long will it keep?
- Château de Myrat can be enjoyed relatively young (5–8 years from harvest) when its fruit-forward freshness is most vibrant. However, the best vintages — 2001, 2009, 2011, 2015 — develop extraordinary complexity with 15–25 years of cellaring. Older bottles reveal layers of marmalade, truffle, beeswax, and dried apricot. Store in a cool cellar at 12–14°C away from light.