Chateau Saint-Pierre 2008

Tasting Note Chateau Saint-Pierre 2008

Initial aromas of cassis (black currant) and dark plums give way to notes of graphite and cedar, derived from the 50% new oak barrels. Saint-Julien falls between Margaux and Pauillac, and the 2008 vintage exhibits characteristics of both: it has weight in the middle, but the tannins are fine-grained rather than heavy. Plot-by-plot selection in the cellar shows in the precision. Please allow it to breathe sufficiently.

Grape Varieties

Cabernet Sauvignon possesses the structure and blackcurrant aromas commonly found in the gravelly soils of the Left Bank. Merlot adds a rich mid-palate and softens the astringency. Both varieties are grown in Saint-Julien Beychevelle gravel soil, which drains quickly and retains heat well.

Cellaring Potential

Best enjoyed through 2036. Serve at 16-18°C.

About Chateau Saint-Pierre

The 17-hectare Château Saint-Pierre estate is the smallest of the Saint-Julien estates, which were classified in 1855, and was also the most fragmented for centuries. Its history is one of fragmentation, with its name, vineyards, and buildings drifting into separate hands. However, it was later reunited. Since 1982, the vineyards, winery, and château have once again been united under the ownership of the Triaud family, based in the village of Saint-Julien Beychevelle in the Haut-Médoc region.

Only a single wine is produced here, the dry red Saint-Julien, under the estate's own name, and there is no separate second label or cuvée. The blend is dominated by Cabernet Sauvignon (approximately 78% in recent vintages), with roughly 4% Cabernet Franc and other classic Bordeaux varieties filling the rest. It is a medium-bodied wine aged in oak barrels, with an alcohol content of approximately 13%. Since only a single wine is produced, all the pressure is focused on that one wine.

The vineyards

Saint-Pierre's vines are situated in the village of Saint-Julien Beychevelle, on Gunzian gravel soil resting atop clay and sand. The gravel provides rapid drainage and stores heat during the day, which is the key to allowing Cabernet Sauvignon to ripen well in this northern region. The underlying clay layer helps retain moisture during dry periods. The vines are on average about 50 years old, and thanks to their old roots that have penetrated these soil layers, this wine is not merely fruit-forward but is distinguished by its savoury and mineral notes.

Winemaking

Harvesting is done by hand, and the grapes are placed in temperature-controlled stainless steel fermentation tanks to maintain stable fermentation and prevent excessive extraction. The wine is aged in oak barrels for 14 to 16 months. Since half of the oak barrels are replaced with new ones each year, the oak aroma evokes notes of cedar and cigar boxes rather than the sweetness of vanilla, and Chateau Saint-Pierre clearly showcases the fruit flavors of Cabernet.

Food Pairing

Cabernet's grainy tannins pair well with fats and proteins. It goes well with rack of lamb seasoned with rosemary, and Entrecôte à la Bordelaise served with shallots and bone marrow sauce is also an excellent choice. A wild boar ragù with cranberries further enhances this wine's savory notes. A well-aged Chateau Saint-Pierre pairs surprisingly well with mushroom dishes, as their earthy flavors complement each other. Dark chocolate with a cocoa content of 85% or higher is also a great pairing.