Everything about Chateau Bernadotte Haut Medoc, Bordeaux wine producer profile, with wine tasting notes, wine and food pairing tips, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Chateau Bernadotte History, Overview
Chateau Bernadotte takes its name from a previous owner, Marshal Bernadotte, who had connections to royalty. Marshal Bernadotte was appointed the Sovereign Prince by Napoleon I. However, the vineyard was not always known as Bernadotte. In fact, that name is quite recent. Prior to 1997, the estate was known as Chateau Fournas.
The name was changed in 1997 when what we know of as Chateau Bernadotte was purchased by Madame de Lencquesaing from Curt Eklund. Curt Eklund acquired the estate in 1973, along with 10 hectares of vines in Pauillac. This was not the first vineyard that was managed by de Lencquesaing. May Eliane de Lencquesaing was already quite experienced in Bordeaux by that time as she was the owner of Chateau Pichon Lalande in Pauillac.
The following year after taking over the estate, two things took place. The 10 hectares of vines that came with the deal were integrated into Pichon Lalande. Next, May Eliane de Lencquesaing ordered a complete renovation of Chateau Bernadotte. The entire property was rebuilt from top to bottom. The Chateau, vat rooms, grape reception area and cellars were all modernized. In the vat rooms, they increased the number of vats to 23. This allowed Chateau Bernadotte to vinify in thermoregulated vats on a parcel by parcel basis for the first time. The vineyards also received extensive improvements and replanting of several parcels. The amount of Merlot planted in the vineyards was also increased from 36% to 44%, which helped soften and round out the wine.
In 2007, Chateau Pichon Comtesse de Lalande in Pauillac and the two properties in St. Estephe, Chateau de Pez and Haut Beausejour were purchased by the Roederer Champagne house from May Eliane de Lencquesaing. Since the purchase by the Rouzaud family, headed by Frederic Rouzaud, the wines of Chateau Bernadotte began showing a marked improvement in style and quality.
In December 2012, Chateau Bernadotte was sold to the King Power Group. The King Power Group has massive business holdings in a myriad of different industries including; real estate, food, beverages, retail with the Agatha company and a host of other industries including a massive presence in the duty free area.
Chateau Bernadotte, Vineyardss, Terroir, Grapes, Winemaking
The 35 hectare Left Bank vineyard of Chateau Bernadotte has a terroir of gravel and sand with some clay in the soil. The vineyard is planted to 50% Cabernet Sauvignon, 44% Merlot, 4% Cabernet Franc and 2% Petit Verdot. On average, the vines are 25 years of age. The vines are planted to a density of 6,500 vines per hectare.
To produce the wine of Chateau Bernadotte, vinification takes place in 23, large, temperature controlled, stainless steel vats. Malolactic fermentation takes place in tank. The wines of Chateau Bernadotte are then aged in 30% new, French oak barrels for 12 to 18 months, depending on the quality and character of the vintage.
Serving and Decanting Chateau Bernadotte with Wine, Food, Pairing Tips
Chateau Bernadotte is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 1 hour. This allows the wine to soften and open its perfume. The wine will also gently warm in the glass, releasing its aromatics. Older vintages might also need decanting, for both aerating and to remove the sediment. The wine of Chateau Bernadotte is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted braised and grilled dishes. Chateau Bernadotte is a perfect match with Asian dishes, hearty fish courses like tuna, mushrooms and pasta as well as cheese.
Château Bernadotte Wine Tasting Notes
6 Vintages 17018 Views Sort Vintage Rating
2016 Château Bernadotte ( Haut-Médoc)
Loads of tobacco, earth and cassis going on here. Medium-bodied, classic in nature, as the fruit is ripe and there is depth. Salty tannins in the end note add complexity.
Apr 29, 2017points - Tasted 696 Views
2015 Château Bernadotte ( Haut-Médoc)
Medium bodied, with dusty, drying tannins and dark fruit finish. 83 - 85 Pts
Apr 26, 2016points - Tasted 1294 Views
2014 Château Bernadotte ( Haut-Médoc)
Filled with sweet black cherries, licorice and espresso, this medium-bodied wine is slightly dry on the finish. 86-88 Pts
Apr 21, 2015points - Tasted 1655 Views
2012 Château Bernadotte ( Haut-Médoc)
Medium bodied with a tart side to the red berry, dominated wine. 84-86 Pts
Apr 23, 2013points - Tasted 2950 Views
2010 Château Bernadotte ( Haut-Médoc)
Bernadotte - Blending 51.5% Cabernet Sauvignon with the remainder Merlot, the wine opens with cassis and sweet black cherry balsamic scents. Medium bodied with dark berries and cassis in the finish, this should drink well on release. 88-90 Pts
Apr 21, 2011points - Tasted 5225 Views
2009 Château Bernadotte ( Haut-Médoc)
Ripe, soft, dark berries, spice and earth. This crowd pleasing style of wine will deliver a lot of pleasure early in life. This is the best wine I've tasted from Bernadotte.
Jul 19, 2010points - Tasted 5198 Views