Bourdieu Vertheuil is one of the oldest wine-growing areas, dating back to the 11th century when an abbey was built. The monks cleared the land and planted vines. Designated a Cru Bourgeois in 1936, it covers 40 hectares of slightly sandy, clay-limestone soils.
Winemaking: Vinification by plot, with pre-fermentation cold maceration for 4-5 days to extract fruit aromas. Alcoholic fermentation at 24-26°C with a 3-week maceration period. The press wines are separated according to their quality, and malolactic fermentation takes place in tanks. The wine is aged for 12 months in French oak barrels (20% new).
Grape Varieties: 80% Merlot, 20% Cabernet Sauvignon.
Flavor: Powerful and full-bodied
Alcohol: 13.5%
Tasting Notes: Very silky tannins supported by a lovely freshness, aromas of blackcurrant and red fruit, with hints of spice, clove, and cardamom. A long finish. Left Bank elegance!
Serving Suggestion: Serve at around 17°C with grilled meats, lamb, beef, duck breast, or roast partridge.
