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Chateau Poitevin, Medoc, 2019

Red Wine from Bordeaux, France
by Chateau Poitevin
$16.99
Taxes and shipping calculated at checkout.
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Chateau Poitevin sits deep in the Medoc, in the village of Jau-Dignac-et-Loirac, where Guillaume Poitevin has been quietly building a reputation since the early '90s. The estate farms gravelly soils ideal for Cabernet Sauvignon, blended here with Merlot and a little Petit Verdot, and earned Cru Bourgeois Superieur status in 2018. The 2019 is classic left-bank Medoc: structured, savory, and built around cassis and graphite, the kind of honest claret that rewards a decant or a few more years in the cellar. Proper Bordeaux at a price that still makes sense.

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Antonio Galloni

91 points

"The 2019 Poitevin has a perfumed, floral bouquet with more red fruit than I observed from barrel, showing fine delineation. The palate is medium-bodied with supple tannins, very cohesive and harmonious. There s just a touch of graphite on the finish. Stylish, top-notch Poitevin." —Neal Martin

Robert Parker

90 points

"The 2019 Poitevin is performing better than it did when I tasted it earlier this year, when I suspect it was still shut down after bottling. Opening in the glass with attractive aromas of orange zest, sweet red berries, petals and spices, it's medium-bodied, lively and elegant, with lovely purity of fruit and nicely integrated structure." —William Kelley

Jancis Robinson

15.5 points

"Cru bourgeois superieur. 55% Merlot, 35% Cabernet Sauvignon, 10% Petit Verdot. 12 months in barrel, 30% new. Dark core with crimson rim. Inviting fruit richness on the nose, dark and lively. Firm, compact tannins are a bit dry at the moment but I think this should round out further in the bottle."

Wine Enthusiast

90 points

"A fine black currant flavored wine that has ripe tannins and a juicy character. It is balanced with acidity, fruit, layered with tannins. Drink this wine from 2025." —Roger Voss

More about Chateau Poitevin

Wine Details

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Tasting Notes & Food Pairings

Perfect Pairings

Grilled steak, roast lamb, hard cheeses, or a hearty beef stew.

Tasting Profile

Medium- to full-bodied, structured and savory, with cassis, graphite and firm tannins. Classic left-bank claret.

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