Chateau Saint-Pierre (Futures Pre-Sale) 2017 Front Label
Chateau Saint-Pierre (Futures Pre-Sale) 2017 Front LabelChateau Saint-Pierre (Futures Pre-Sale) 2017 Front Bottle Shot

Chateau Saint-Pierre (Futures Pre-Sale) 2017

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Winemaker Notes

Critical Acclaim

All Vintages
JD 95
Jeb Dunnuck
I was able to taste the 2017 Château Saint-Pierre on two separate occasions and this is an undeniably strong effort from this estate as well as for the vintage. A current rough blend of 73% Cabernet Sauvignon, 20% Merlot and the rest Cabernet Franc aging in 50% new oak, which accounts for 60% of the production, this inky purple beauty offers up loads of crème de cassis, black raspberry, tobacco leaf, and graphite. While this cuvée can be a touch rustic, it’s all elegance and purity in 2017 and has medium to full-bodied richness, perfectly integrated acidity and ripe, sweet tannin. It’s a beautiful, concentrated wine that’s going to need short-term cellaring and keep for two decades or more.
Barrel Sample: 93-95
V 95
Vinous
One of the real gems of the vintage, the 2017 Saint-Pierre is powerful, deep and quite concentrated. Despite its obvious richness, the 2017 has more than enough supporting structure to back it up. Gravel, smoke, tobacco, leather, licorice and spice lead into the potent finish in a muscular, tannic Saint-Julien built for the cellar. This is an outrageously beautiful wine. Tasted three times. – Antonio Galloni
Barrel Sample: 92-95
WS 94
Wine Spectator
Focused, showing red and black currant preserve flavors driving along, with a racy graphite streak. Fresh acidity keeps it all moving through the anise-tinged finish. Should be delightful when released.
Barrel Sample: 91-94
D 94
Decanter
They have done a great job this year of not dipping far below the quality of the last few vintages. The only indications really are in the texture and the more savoury-edged register of the fruit. The tannins are a touch more pulled in on the finish, closing things off just slightly too early. Overall this is a clear success, with punch, personality, juice, fine tannic hold, and notes of bilberry fruits, charcoal and cedar smoke. Very good quality.
Barrel Sample
RP 93
Robert Parker's Wine Advocate
The deep garnet-purple colored 2017 Saint-Pierre is a little reticent, giving glimpses at warm cassis, baked plums, tobacco and pencil shavings notes with a touch of forest floor. Medium-bodied with a muscular core of sustained black fruit, it has a grainy frame and plenty of freshness, finishing with impressive length. The blend is currently 73% Cabernet Sauvignon, 20% Merlot and 7% Cabernet Franc.
Barrel Sample: 91-93
TA 93
Tim Atkin
Very deep inky colour. Deep, spicy and coffee-ish aromas of earth and roasted kernel. Black fruit underneath. Very profound and deep flavours – serious traditional style. Rich black fruit, savoury meaty touches from oak, and big tannins. Rounded warm finish.
Barrel Sample: 91-93
JS 92
James Suckling
This is very good for the vintage with no shortage of black fruit, which is enveloped by firm, grainy tannins and follows through to a medium to long finish.
Barrel Sample: 91-92
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Chateau Saint-Pierre

Chateau Saint-Pierre

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Chateau Saint-Pierre, France
Chateau Saint-Pierre Winery Image
Under the Empire, Chateau Saint-Pierre was one of the most important domaines of Saint-Julien.

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."

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An icon of balance and tradition, St. Julien boasts the highest proportion of classed growths in the Médoc. What it lacks in any first growths, it makes up in the rest: five amazing second growth chateaux, two superb third growths and four well-reputed fourth growths. While the actual class rankings set in 1855 (first, second, and so on the fifth) today do not necessarily indicate a score of quality, the classification system is important to understand in the context of Bordeaux history. Today rivalry among the classed chateaux only serves to elevate the appellation overall.

One of its best historically, the estate of Leoville, was the largest in the Médoc in the 18th century, before it was divided into the three second growths known today as Chateau Léoville-Las-Cases, Léoville-Poyferré and Léoville-Barton. Located in the north section, these are stone’s throw from Chateau Latour in Pauillac and share much in common with that well-esteemed estate.

The relatively homogeneous gravelly and rocky top soil on top of clay-limestone subsoil is broken only by a narrow strip of bank on either side of the “jalle,” or stream, that bisects the zone and flows into the Gironde.

St. Julien wines are for those wanting subtlety, balance and consistency in their Bordeaux. Rewarding and persistent, the best among these Bordeaux Blends are full of blueberry, blackberry, cassis, plum, tobacco and licorice. They are intense and complex and finish with fine, velvety tannins.

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

Tasting Notes for Bordeaux Blends

Bordeaux Blends are dry, red wines and generally have aromas and flavors of black currant, black cherry plum, graphite, cedar and violet. Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines, modeled after the Right Bank, are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure.

Perfect Food Pairings for Bordeaux Blends

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secrets for Bordeaux Blends

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

CVYF422881_2017 Item# 422881

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