Château Poitevin • Cru Bourgeois 2013

Wine tasting note

The 2013 vintage of Château Poitevin shows a garnet color of medium intensity, limpid. The nose is expressive, with aromas of red fruits and spices. In the mouth, the wine is well balanced, with freshness and soft tannins. This wine has structure, a long finish and overall a nice balance.

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Awards and press comments

Médaille de Bronze

Concours Général Agricole de Paris

Médaille d’Or

Gilbert et Gaillard


Gilbert et Gaillard

2013 • Notebook

After an extremely rainy and cool winter, a late but homogeneous bud break, the spring did not keep its promises, with a winter-like month of May that made the growth slow and difficult. Despite the warm and sunny summer, stormy rains prevented us to acheive a great vintage. The grape harvest proved to be complex, with a careful sorting process to eliminate the immature and damaged berries. The 2013 vintage remains an interesting vintage.

  • Pruning : Double Guyot method
  • Culture : To avoid the use of herbicides, the area between the rows of vines is grassed over at all times.
  • Leaf stripping : Leaf thinning of the fruit bearing part of the vine
  • Treatments : Use of agro-chemicals in compliance with the Terra Vitis Certification
  • Average Yield : 47 Hl/Ha
  • Harvest : Plot selection according to quality and mechanical harvest
  • Harvest : Plot selection according to quality and mechanical harvest
  • Pressing : Vertical press.
  • Fermentation : Low-temperature Maceration, alcoholic fermentation in thermo-regulated vats to preserve the freshness of the fruit and long vatting.
  • Aging : 14 months of barrels, with an average of 30% new oak barrels. The quality and the intensity of heating of the barrels are chosen according to the typicity of each batch.
  • Bottling : On-Site bottling, on bottling line complying with the ISO 9002 standards.
  • Cork : Natural cork that have been checked for not presenting any TCA bacteria
  • Recommended storage period : 10 to 15 years

Château Poitevin will pair nicely with some recipes made from red meats, stewed-meat, duck confit, game, bordelaise-style lamprey, funghi porcini mushrooms, fresh pasta with truffles, and of course with many cheeses like Camembert, Brie, Saint-Nectaire, Maroilles, Comté.



Cabernet Sauvignon
Petit Verdot



10 to 15 years






16° – 18°

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