Château Poitevin is a young by Bordeaux standards having been founded in the 1950"s. Since 1991, under the direction of Guillaume Poitevin, it has rapidly made a name for itself. By 2003 it was among only five chateaux promoted into the ill-fated Cru Bourgeois re-classification. The Cru Bourgeois classification was reintroduced with 2008 vintage with a new selection process where wines were blind tasted by an independent panel. Again, Château Poitevin was among the selected château. Further, Decanter magazine rated their 2008 vintage four stars and 8th best out of 137 Cru Bourgeois tasted. Château Poitevin has 39 hectares (80 acres) of vines on alluvial - gravel soils with clay sub-soils. As Guillaume explains, the days of châteaux producing green, unripe and tannic Bordeaux are over. His objective is to make modern wines from healthy, properly ripened grapes. To do this he uses vineyard management techniques, which are not, complex but do require resources. These include high density planting at 5500 vines per hectare and use of cover crops to create competition for nutrients and water. Green harvesting grape bunches to reduce yields. Removing leaves as needed in July and August to promote ripening. Grapes are harvested on a parcel-by-parcel basis then hand sorted to remove damaged or unripe grapes. Stainless steel vats are used for a cold maceration and settling of the must followed by low temperature fermentation at 28¡C maximum for a gentle extraction of fruit and tannins. Wines are aged for 14 months in oak barrels of which 30% is new oak.