Château Le Bourdieu Vertheuil Haut-Médoc Cru Bourgeois 2013
Wines in Château 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
Soils : chalky-clay with some sand
Plant population density : 6,500- 8,200 vines/hectare
Yield : 30 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)
Dishes with some fattiness or rich sauces to prepare the taste buds. Duck breast with the skin, Cassoulet, rack of lamb…
Serve at around 16°C
38,500 bottles (3,200 cases)
Start of harvesting : October 3rd
A cold and tortuous spring (coulure, poor fruit set and late flowering) was followed by a good sunny summer despite some hail and delayed crop ripening. The harvest was also quite late with abnormally low yields. Fortunately the vintage was saved thanks to unbroken sunshine and no summer rain.
Total acidity 3.5 g/l
Rainfall 780 mm
90 Points Best Buy – The Wine Enthusiast
“To the west of Saint-Estèphe, the swathe of vineyards extends into the forest. This estate has produced a firm, structured wine that, for the vintage, has good potential. It is already balanced between dry tannins and black-currant fruits, with spice and acidity thrown in. Drink from 2018.