Château Saint Pierre 2009
The 2009 Château Saint Pierre is a red wine from the Saint-Julien appellation in Bordeaux, produced by Château Saint Pierre and classified as a 4th Grand Cru Classé in 1855. Its blend brings together 75% Cabernet Sauvignon, 15% Merlot, and 10% Cabernet Franc. It is rated 96/100 by The Wine Advocate, 18/20 by Jancis Robinson, and 93/100 by James Suckling. Critics describe a concentrated and full-bodied wine, supported by firm tannins, pronounced freshness, and a long finish. Drinking windows: 2019-2049 according to The Wine Advocate and 2021-2044 according to Jancis Robinson.
La bouteille proposée
- Size
- Bottle (75cl)
- Packaging
- Loose
- Label Condition
- Perfect
- Fill Level
- Perfect
- Capsule Condition
- Perfect
Identité du vin
- Couleur
- Red
- Pays
- France
- Région
- Bordeaux
- Appellation
- Saint Julien
- Producteur / Domaine
- Château Saint Pierre
- Millésime
- 2009
Cépage et assemblage
- Grape Variety
- 75% Cabernet Sauvignon, 15% Merlot, 10% Cabernet Franc
Château Saint Pierre
Château Saint-Pierre is a 1855 Fourth Grand Cru Classé located in Saint-Julien-Beychevelle, in the Médoc. The vineyard covers 17 hectares of Günzian gravel on clay and sand, surrounding the château, with Cabernet Sauvignon as the predominant grape variety. Reunified in 1982 by Henri Martin, the estate is now run by the Triaud family.
- Owner
- Famille Triaud
- Maître de chais
- Philippe Blanchard
- Surface (ha)
- 17.00 ha
- Production (average bottles per vintage)
- environ 80 000 bouteilles/an
Histoire du domaine
The existence of a wine estate on this site is documented as far back as 1693 under the name Serançan, at that time associated with the Cheverry family. In the 1760s, Jean-Baptiste de Saint-Pierre acquired the estate on his return from Saint-Domingue and named it after himself. His heirs continued the investments in viticulture initiated by the baron. In 1824, the estate produced 70 tonneaux. Château Saint-Pierre was classified as a fourth growth in the 1855 classification. The division of the estate following the death of the owner, the phylloxera epidemic and the First World War subsequently led to the estate being broken up into smaller plots. In 1923, the Belgian wine merchants Charles and Pierre Van den Bussche brought together the majority of the vineyards and the two brands, Saint-Pierre Bontemps-Dubarry and Saint-Pierre Sevaistre. Henri Martin gradually acquired the vineyard, the wine cellar and the château, a process completed in 1982. The estate was then passed on to his daughter and remains in the hands of the Triaud family. Winemaking is now overseen by Philippe Blanchard, whilst the 2024 vintage is presented by the estate as its first certified organic vintage.
