Clos de May

Identity

Clos de May is a winegrowing estate located in the commune of Macau, in the Gironde department. The property is owned by the Tessandier family, with Claude Gaudin mentioned as the owner. Vinification is carried out by Château Maucamps. Clos de May holds Cru Bourgeois classification.

History and Philosophy

The history of Clos de May dates back to 1792, when it was owned by Mme Dumay. In 1874, the estate was mentioned under the name "Au Moulin Demey" in the Féret guide (Cocks & Féret), recording an output of 14 tonneaux at the time. By 1926, it was known as "Au Moulin de May", with an established historical production of 14 tonneaux per year. The estate was awarded Cru Bourgeois status in 1932. Its name evolved over time from "Au Moulin Demey" to "Moulin de May" before finally becoming "Clos de May". A notable episode in its early history includes the imprisonment of Mme Dumay in 1793.

Clos de May is committed to sustainable viticulture. It attained HVE 2 certification in 2019, followed by HVE 3 certification in 2021. The estate relies on weather stations and disease modelling to guide its vineyard management practices.

Appellations

The parcels of Clos de May yield wines produced under the Haut-Médoc appellation.

Practical Information

The estate can be contacted by telephone on +33 (0)5 57 88 07 64 or by email at maucamps@wanadoo.fr. Cellar-door sales are not offered, and there is no accommodation available on site.

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The Vineyard (Terroir)

The Clos de May vineyard spans 1.6 hectares in Macau. The soils are composed of fine Garonne gravel resting on blue clay. Planting density is 6,500 vines per hectare, planted entirely with 100% Merlot.

Flagship Cuvées

The wines of Clos de May display a deep red colour with purple highlights. On the nose, they reveal aromas of ripe black fruits, spices, cocoa, and fine oak. On the palate, the style is supple and velvety, showing an elegant structure, silky tannins, and flavours of black cherry, plum, and vanilla.

Vinification and Ageing

Vinification at Clos de May begins with plot-by-plot selection, followed by complete destemming and meticulous grape sorting on sorting tables. Fermentation takes place in temperature-controlled stainless steel vats at around 28°C. During this phase, pump-overs are performed three times a day. Maceration on the skins is extended. Ageing lasts 12 months in French oak barrels, with 15 to 20% new oak renewed depending on the vintage. The wine then undergoes 1 to 3 rackings. Clarification is carried out by fining with egg white (albumen).