Vignobles Bertin

Vignobles Bertin: A family of winegrowers since 1742, blending Libournais tradition with today’s standards of excellence

Some estates are simply visited. Others are handed down.
At Vignobles Bertin, the vine has been a family matter since 1742. Not a “nice story” printed on a label, but a real continuity—made of work, seasons, challenges, and that stubborn patience that ultimately produces honest, well-balanced wines.

A major turning point came in 1937, when Robert Bertin took over the family estate. In 1948, he married Yvette Bravard, herself from a family of winegrowers. She brought precious vineyard land to the estate: 10 hectares in Montagne Saint-Émilion and 3 hectares in Lalande-de-Pomerol. Together, they settled at Château Dallau and gradually built a strong, living vineyard, deeply rooted in the Libournais.

In 1980, Robert passed away too soon. Yvette found herself alone at the helm. She held firm—and more than that, she grew the estate with quiet strength, legendary hospitality, and a simple vision of wine: make it good, round, fruity, and capable of aging gracefully without rushing.

A new generation driven by true wine culture

The next chapter is written by Sarah Vital, Yvette’s granddaughter. Inspired by her grandmother’s passion, Sarah studied biology, then oenology in Bordeaux alongside renowned professors such as Denis Dubourdieu and Yves Glories. She gained hands-on experience in winemaking before completing a Master’s degree in management and commercial training. She then worked in the Bordeaux wine trade, in close contact with great crus, markets, and the real demands of the profession.

Alongside Yvette since 2007, and fully involved since July 2020, Sarah returned to the essentials: the vineyard, the cellar, and precise craftsmanship to improve each vintage—without ever losing the “Dallau” soul.

Three appellations, three terroirs, one signature

Across 42 hectares, the Bertin family produces wines from three major Libournais appellations, each with its own identity:

Château Dallau – Bordeaux Supérieur
Siliceous gravel soils, north of Libourne (Saint-Denis-de-Pile).
A style focused on fruit, roundness, and suppleness, with approachable tannins.

Château Cardinal – Montagne Saint-Émilion
Clay-limestone soils on one of Saint-Émilion’s most renowned satellite appellations.
More structured wines, with depth and a subtle spicy profile.

Clos l’Hermitage – Lalande-de-Pomerol
Clay-sandy soils near Néac.
A precise, generous wine, often marked by sour cherry and a silky texture.

The common thread? Merlot, the flagship grape of the Libournais, bringing flesh and fruit, complemented by Cabernet Franc for aromatic finesse and Cabernet Sauvignon for freshness and structure. Plantings evolve over time through progressive renewal adapted to each soil type.

In the vineyard: human expertise first

The estate operates like a well-run household: the same teams year after year, with real transmission of know-how. Pruning, trellising, shoot thinning, de-suckering, leaf removal when needed—everything is done in-house, with one clear objective: control yields and achieve perfect ripeness.

When hands know the plots, the vine responds better. Simple, but essential.

In the cellar: modern precision, Bordeaux spirit

Harvest takes place from late September to early October. Grapes are destemmed, gently crushed, then vinified with a precise approach: controlled macerations (often at low temperature to preserve fruit), gentle tannin extraction for suppleness, followed by aging in tanks or barrels for over a year.

The goal is not complexity for its own sake, but balance and pleasure—wines that are enjoyable young and capable of aging well.

Innovation and outside perspective, without losing the house style

As Yvette liked to say with humor: respecting tradition does not prevent modernization.
The estate relies on regular vineyard monitoring and oenological advice to improve vintage after vintage, without erasing terroir identity.

A concrete and lasting environmental commitment

For over 20 years, Vignobles Bertin have been committed to sustainable viticulture, with a clear red line: all CMR products (carcinogenic, mutagenic, reprotoxic) are banned across the vineyard.

The estate has also taken major steps forward:

• integration in 2018 into an SME (Environmental Management System) approach,
• HVE level 3 certification from the 2019 vintage onward, the highest level of the scheme,
• concrete actions in the cellar: water management, filtration systems, team well-being, and continuous improvement.

The goal is not to display “green” labels, but to protect the working tool: the land, living ecosystems, and people—so as to make good wine today, and even better wine tomorrow.

Wines from Vignobles Bertin

• Château Dallau (Bordeaux Supérieur): ruby color, fresh red fruit, supple tannins, generous balance
• Château Cardinal (Montagne Saint-Émilion): ripe fruit, smooth structure, subtle spice, fine length
• Clos l’Hermitage (Lalande-de-Pomerol): deep purple, sour cherry, silky tannins, generous palate
• Rosé de Dallau: redcurrant and pear notes, ideal for aperitif, grilled dishes and fish
• Pink Pearl: sparkling rosé (second fermentation in bottle), lively and lightly dosed, perfect for festive moments

Which Vignobles Bertin wine should you choose to easily discover the great terroirs of the Libournais, from Bordeaux Supérieur to Montagne Saint-Émilion and Lalande-de-Pomerol ?