Château Saint-PierreSaint-Julien (Grand Cru Classé)
Red wine
This wine is a blend of 3 varietals which are the Cabernet franc, the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or game (deer, venison).
The Saint-Julien (Grand Cru Classé) of the Château Saint-Pierre is in the top 10 of wines of Saint-Julien.
Taste structure of the Saint-Julien (Grand Cru Classé) from the Château Saint-Pierre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Julien (Grand Cru Classé) of Château Saint-Pierre in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Saint-Julien (Grand Cru Classé) of Château Saint-Pierre in the region of Bordeaux often reveals types of flavors of cream, cedar or oak and sometimes also flavors of vegetal, microbio or earth.
Food and wine pairings with Saint-Julien (Grand Cru Classé)
Pairings that work perfectly with Saint-Julien (Grand Cru Classé)
Original food and wine pairings with Saint-Julien (Grand Cru Classé)
The Saint-Julien (Grand Cru Classé) of Château Saint-Pierre matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of barbecued prime rib with coarse salt, lamb delight with tomato and cinnamon or duck breast with balsamic vinegar.
Details and technical informations about Château Saint-Pierre's Saint-Julien (Grand Cru Classé).
Discover the grape variety: Cabernet franc
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
Last vintages of this wine
The best vintages of Saint-Julien (Grand Cru Classé) from Château Saint-Pierre are 1999, 1986, 2009, 1988 and 1990.
Informations about the Château Saint-Pierre
The Château Saint-Pierre is one of of the world's greatest estates. It offers 4 wines for sale in the of Saint-Julien to come and discover on site or to buy online.
The wine region of Saint-Julien
The wine region of Saint-Julien is located in the region of Médoc of Bordeaux of France. Wineries and vineyards like the Château Léoville Las Cases or the Château Ducru-Beaucaillou produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Saint-Julien are Cabernet-Sauvignon, Merlot and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Saint-Julien often reveals types of flavors of cream, almonds or tropical fruit and sometimes also flavors of potpourri, blackcurrant jam or allspice.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
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The word of the wine: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
