Château Saint-Pierre 2006

Winery Background and History

Château Saint-Pierre, located in the Saint-Julien appellation of Bordeaux, France, is a distinguished Fourth Growth estate as classified in the 1855 Bordeaux Classification. With a rich history dating back to the 17th century, the estate has undergone various ownership changes and transformations. In 1982, Henri Martin acquired Château Saint-Pierre, integrating it into his family’s portfolio of esteemed Bordeaux properties. Under the Martin family’s stewardship, significant investments were made to modernize the vineyards and winemaking facilities, elevating the estate’s reputation for producing wines of exceptional quality that embody the elegance and complexity characteristic of Saint-Julien.

Producer and Winemaker

As of the 2006 vintage, Château Saint-Pierre was under the ownership of the Henri Martin family, with Françoise and Jean-Louis Triaud overseeing the estate’s operations. The winemaking team focused on traditional Bordeaux practices, emphasizing meticulous vineyard management and precise vinification techniques to highlight the unique terroir of Saint-Julien.

Vineyards and Micro Climate

The vineyards of Château Saint-Pierre encompass approximately 17 hectares, situated on the gravelly soils typical of the Saint-Julien appellation. These well-draining soils are ideal for cultivating Cabernet Sauvignon and Merlot, allowing the vines to develop deep root systems and access essential nutrients. The proximity to the Gironde estuary provides a moderating influence on the climate, reducing temperature extremes and promoting a long, even ripening period. The 2006 growing season experienced a cool and wet spring, leading to delayed flowering. However, a warm and dry summer followed, allowing the grapes to achieve optimal ripeness, resulting in wines with balanced acidity and refined tannins.

Grape Varietals & Percentage Used

The 2006 Château Saint-Pierre is a blend of 81% Cabernet Sauvignon and 19% Merlot. 

Vinification & Aging Methods

The grapes for the 2006 vintage were hand-harvested and underwent meticulous sorting to ensure only the highest quality fruit was utilized. Fermentation took place in temperature-controlled stainless steel vats, allowing for precise management of fermentation kinetics. Following fermentation, the wine was aged in French oak barrels, with a significant portion being new oak, for a period of approximately 14 to 16 months. This aging process imparted complexity and structure to the wine while preserving the purity of the fruit.

ABV (Alcohol by Volume)

The 2006 vintage has an alcohol content of approximately 13%.

Tasting Notes

The 2006 Château Saint-Pierre presents a deep ruby color with a dense appearance. On the nose, it offers aromas of ripe blackberry, kirsch, cedar, and licorice, indicating its approach towards its optimal drinking window. The palate is medium-bodied, with flavors of red fruit and subtle earthy undertones, supported by fine-grained tannins and balanced acidity. The finish is long and complex, leaving a lasting impression. 

Food & Wine Pairing

This wine pairs well with roasted meats, particularly lamb and beef, as well as game dishes. Its balanced acidity and refined tannins complement the richness of these foods, enhancing the overall dining experience.

Service Methods and Temperatures

For optimal enjoyment, it is recommended to decant the wine for about 30 minutes prior to serving to allow it to fully express its aromas and flavors. Serve at a temperature between 16-18°C (60-64°F).

Storage and Aging Potential

Stored under proper conditions—away from light, at a consistent temperature of around 12°C (54°F), and with appropriate humidity—this wine has the potential to develop further complexity over the next several years. It is suitable for consumption now but can be cellared to enhance its tertiary characteristics.

Scores

• Wine Spectator: 90/100

• Wine Advocate: 90/100

• Vinous: 91/100

• Jeb Dunnuck: 93/100

• Jeff Leve: 92/100