Since 2009 the vineyard has been engaged in a process of conversion to organic agriculture and certified first vintage is 2012.

Soil and subsoil :

Most of the soil is composed of clay and limestone. It is not very deep (from 20 to 40cm)
lying on the mother rock (made of clay).
The soil is poor with good draining.
Thanks to the clay, the watering of the vine is hydrous
low but continious.

The presence of stones (clay) confers
on the soil the peculiar quality to reflect the sunlight and therefore to warm
the bunches.

A second type of soil is also found 15 à 20%, the soil
made of clay and sand.
It is different by the fact that no stones of clay are found
and sand is found in surface ( 10 à 15 cm).
Grass is grown there in order to compete
with water supply of the vine.

These soils and subsoils are propitious to the production of a great wines.
That is why, in the middle of the ninetieth century, they were classified
1er cru bourgeois in the " Cock et Ferret " (reference book
for the classification of the soils of the Bordeaux region).

The relief :

The château is situated on a crest which gave its name to
The Château Haut-Meneau (the small Mount).

The climate :

It is distinguished by mild and rainy winters,
hot and stormy springs and mild autumns.

The vine :

On an average age of 35, three different grapes can be found :

- The Merlot (70%) offers its souplesse and its red fruit flavour.
- The Cabernet Sauvignon (25%) offers la structure tannique (necessary to the maturing) as well as a spicy flavour.
- The Malbec (5%) old wine of the Blayais whose particularity is to be
rich in anthocyanes (responsible for the colour of the red wines).

The vineyard has a density of 5500 stocks per hectare.

In the vineyard :

There is no " miraculous recipe " imposed to the all vineyard, each
parcel (21 all together)is worked differently it
depends on the soil, on the type of wine the parcel is grown for,
on the relief, and on the grapes.

Nevertheless, a few similarities can be noticed :

- height of the vine : the number of buds (which will become the carrier wood)
depends on the strength of the stock.

- A mechanical work of the soil is privileged (no weedkiller is used)
in order to force the roots to grow deep in the soil (indeed, the machines cut
the roots on the surface) growing deep allows an hydrous feeding
low but continious.

- Adapt the height of the foliage to the richness of the soil.

- Encourage the ventilation of the grapes to prevent sources of dry rot from appearing,
that is why you must :

- Remove one bud in two while dressing
- Remove the suckers growing near the grapes
- Thin out the leaves where grape is found.

The wine grower’s schedule :

- November to February : The vine is cut in double Guyot and
the bad branches are removed.

- March : Sécaillage : The material for the palissages is prepared
(stakes, wire, etc.)

- April : Pliage : The lower branches are tied on the wire.

- May : The natural grass is removed
(it depends on the parcel). Epamprage of the stock, the unwanted regrowings are removed
. The treatment to prevent the oïdium and the brown rot is begun.

- June : First raising. In order to help the young and fragile
branches grow, they are tied with two pieces of wire.

- July : Second raising, the two pieces of wire are lifted to
help the young branches grow to the top. Rognage trimming, the branches growing out of the vine line are cut.

- August : The natural grass is removed.

- September : visual and gustative control of the future wine.

- October : grape picking and soil work.

At the wine and spirits store :

- September : Preparation and cleaning of the wine and spirits store.

- October : grape picking and alcoholic fermentation.

- November : Malo lactique Fermentation and first soutirage.
Maturation, it is made on the sediments of wine during the first six months in order to
make the wine smooth and fat.

- December and January : Wines to become le Château Haut-Meneau and la CUVEE La Clie are put in barrels
. The wine to be Le Domaine de Meneau
is grown in vat during 12 months.

- January : Assemblage of the different wines.

- January to June : Monthly Soutirage of the wines in vat and
one soutirage of barrels.

- April-May : The wine is bottled.

- July and August : Ouillage : It consists in checking the level of the barrels, from which wine evaporates :this is called “la part des anges” (the angels’part), in order to
prevent the air from tuching the wine.

At last :

They are ready to be tasted ...