Château Saint-Pierre 2013

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. Established in the 17th century, the estate has a rich history of producing exceptional wines that exemplify the elegance and complexity characteristic of Saint-Julien. 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.

Producer and Winemaker

As of the 2013 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, Merlot, and Cabernet Franc, 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 2013 growing season presented challenges, including a cool and wet spring that delayed flowering and reduced yields. A warm summer followed, but conditions remained variable, requiring diligent vineyard management to ensure optimal grape ripeness.

Grape Varietals & Percentage Used

The 2013 Château Saint-Pierre is a blend of 70% Cabernet Sauvignon, 15% Merlot, 11% Cabernet Franc, and 4% Petit Verdot. 

Vinification & Aging Methods

The grapes for the 2013 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 for approximately 12 months.  This aging process imparted complexity and structure to the wine while preserving the purity of the fruit.

ABV (Alcohol by Volume)

The 2013 vintage has an alcohol content of approximately 13%.

Tasting Notes

The 2013 Château Saint-Pierre presents an intense crimson color. The nose is focused, offering aromas of ripe red fruits complemented by slightly spicy, menthol-like oak. On the palate, the wine is well-structured, supported by a dash of exuberance, with fresh red fruit aromatics. It is robust, focused, and nicely crafted, indicating significant potential for development. 

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

• Vinous: 88-91/100