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Château Le Bourdieu Vertheuil Haut-Médoc Cru Bourgeois 2014

Wines in Château Le Bourdieu Vertheuil

Château Le Bourdieu Vertheuil

Haut-Médoc Cru Bourgeois

2010201120132014

Château Picourneau

Haut-Médoc

201220132014

 

 

Chateau Le Bourdieu Vertheuil

Château Le Bourdieu Vertheuil

Haut-Médoc Cru Bourgeois

2014

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.

Blend

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 : 45 hl/hectare
Average age of vines : 35-40 years
Pruning : Double Guyot

Winemaking

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

Maturing

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

Tasting

Deep purple colouring with violet tints. The bouquet opens on notes of violet, cherry and pepper. In the mouth it is rounded and full in a well-structured
tannic framework that is both straightforward and suave. The finish is very long with pronounced flavours of blackberry and aromas of toasting.

Food pairing

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

Annual production

63.000 bottles (5,200 cases)

The vintage

Start of harvesting : October 6th
The summer-autumn weather inversion of 2014 will remain unique in Bordeaux memories and it created a lot of enthusiasm among the regions’ winegrowers. The year was marked by early flowering and very slow ripening. The cooler summer conditions allowed largely good aroma conservation while the irreproachable quality of the crop resulted in a very handsome vintage.

Technical data

Total acidity 3.5 g/l
pH 3.58
Alcohol 12.5°
Rainfall 780 mm

 
Consultant Éric Boissenot

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