The 2013 Château Charmail from Haut-Médoc is exactly the kind of vintage where great terroirs, meticulous farming, and serious winemaking stand out. It was a growing season that punished the careless and rewarded estates like Charmail who worked with precision.

Offering impressive depth and refinement, it opens with aromas of blackcurrant, blackberry, and subtle earthy tones, followed by hints of cedar and soft tobacco. On the palate, it delivers medium-full body, fresh acidity, and firm yet polished tannins that create a balanced, elegant structure. Dark fruit notes carry through a clean, persistent finish, making this Cru Bourgeois a smart and approachable choice for those seeking classic left-bank character at excellent value.

Château Charmail itself has a rich and storied heritage, with roots dating to the 16th century when the original Trevey de Charmail family founded the estate — vine planting began in the 17th century, and by the 19th century the graceful château seen today had been constructed. In 1982, visionary winemaker Olivier Sèze modernized the estate and introduced cold-maceration techniques that significantly refined Charmail’s style. In 2008, Bernard d’Halluin acquired the estate, expanded the vineyards, and upgraded facilities. In 2021 he partnered with Olivier Goudet and Valérie Liquard (Goudet‑Liquard), who also brought in neighboring properties Bardis and Saint‑Paul to expand and elevate Charmail’s vineyard holdings.

Why you’ll love it

• Classic Left Bank character at a value: 2013 Château Charmail delivers true Haut‑Médoc gravel terroir—cassis, red and black cherry, cedar, and tobacco—in an elegant, medium‑bodied frame.

• High-performing Cru Bourgeois: under benchmark stewardship, Charmail routinely punches above its class, showing balance, finesse, and structure that echo far pricier classed growths.

• Fresh, food‑friendly style: the cooler 2013 vintage produced lively acidity and moderate alcohol, giving a claret that’s bright, savory, and ready to drink rather than heavy or overripe.

How to serve it

• Decant 30–45 minutes to soften the fine, slightly firm tannins and let the cedar, graphite, and earthy notes emerge.

• Serve at 60–64°F (15–18°C) in Bordeaux stems for optimal expression of structure and bouquet.

• Pair with roast chicken, grilled lamb, pork loin, or mushroom and herb dishes that complement its savory, medium‑weight profile.