Chateau Saint-Pierre (Futures Pre-Sale) 2009
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Robert
Parker -
Wine
Spectator -
James
Suckling -
Wine
Enthusiast
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The all-time greatest wine I have ever tasted from Saint-Pierre, this estate, the smallest of the grand cru classes of St.-Julien, has an opaque purple color and a spectacular nose of subtle charcoal, creme de cassis, blackberry, and incense. Full-bodied, with striking intensity and flamboyantly rich, exuberant flavors bursting with extract, the St. Pierre has no hard edges, but rather massive, incredibly well-endowed blockbuster style, which should prove to be monumental. Give it 6-8 years to take on more definition and calm down, but this is a 30- to 40-year wine. Bravo!
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Wine Spectator
Sultanas and subtle spices on the nose. Full-bodied, with chewy tannins and excellent fruit concentration. Long and succulent. Stylish stuff.
Barrel Sample: 91-94 Points -
James Suckling
Beautiful aromas of mole, raspberries and flowers, follow through to a full body, with firm tannins and a juicy finish. Minerals and flowers. Already delicious and attractive. Best after 2019.
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Wine Enthusiast
Very densely structured, showing the ripe fruit of St.-Julien while also powering it with smoky tannins and wood. The acidity is a layer under the sweet fruit and final firm character.
Today, with an average vine age of 50 years, the vineyard now covers 17 hectares, planted with 75% Cabernet Sauvignon, 15% Merlot and 10% Cabernet Franc. Enjoying a fantastic terroir of gravelly soil, below which lie sand and clay, the vines, in a double Guyot training system, produce an average of 45 hectoliters per hectare using a planting density of 10,000 vines per hectare. Jean-Louis Triaud has great ambitions and conducts a rigorous selection in order to achieve his goals of great wine. "The annual production of Saint-Pierre is about 90 tons, which, after strict selection, becomes only 50 tons, which in wine terms is the equivalent of 5,000 cases for the Grand Vin. My desire is to make exceptional wines worthy of the best Crus in the area. It is a challenge, but the potential is there and we provide the necessary means."