Château Le Bourdieu Vertheuil Haut-Médoc Cru Bourgeois 2010

Wines in Château Le Bourdieu Vertheuil

Château Le Bourdieu Vertheuil

Haut-Médoc Cru Bourgeois


Château Picourneau





Chateau Le Bourdieu Vertheuil

Château Le Bourdieu Vertheuil

Haut-Médoc Cru Bourgeois


The vineyards of Chateau Le Bourdieu Vertheuil stretch across the commune of Vertheuil, which borders Saint-Estèphe in the Haut-Médoc.
Le Bourdieu de Vertheuil is one of the region’s oldest viticutural sites, its records go back to the 11th century when an abbey was built there and the monks replaced trees with vines.
The chateau has been in the Richard family since 1989.


55% Merlot – 40% Cabernet Sauvignon – 5% Petit Verdot

The Vineyards

Soils : chalky-clay with some sand
Plant population density : 6,500- 8,200 vines/hectare
Yield : 40 hl/hectare
Average age of vines : 35-40 years
Pruning : Double Guyot


Vinification by separate plots
Cold maceration with the skins for 4-5 days
3 to 4 weeks vatting for alcoholic fermentation
Free run wine goes directly into vats for malolactic fermentation
Press wines are selected according to 4 quality levels before being sent to barrels


12 months in French oak barrels (20% new barrels)


Beautiful, rich ruby colouring. Oaky bouquet with spices, English tobacco and a touch of cedar wood. The palate is marked by firm, fine-cut yet silky tannins. The finish is very long and elegant. Superb and extremely stylish.

Food pairing

Pairs well with grilled meats, lamb, beef, duck and roast partridge.
Serve at around 16°C

Annual production

83,000 bottles (6,900 cases)

The vintage

Start of harvesting : October 11th
The cold, dry winter (with storm “Xynthia”) led to late bud burst. The atypical spring resulted in heterogeneous flowering and coulure in the Merlot vines but flowering was impeccable in the Cabernets. An exceptionally dry summer with moderate heat allowed ideal harvesting – particularly for the Cabernet Sauvignon.

Technical data

Total acidity 3.21 g/l
pH 3.73
Alcohol 14°

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