# Château Saint-Pierre (2021)

- **Producer:** Château Saint-Pierre
- **Colour:** red
- **Type:** still
- **Grapes:** Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot
- **Region:** Bordeaux, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €64
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackcurrant, red cherry, pencil shavings, cedar, red plum, black cherry, cloves, toasted bread, vanilla, leather, forest floor, tobacco, earth

## About this wine

Château Saint-Pierre is a distinguished red wine from the Saint-Julien appellation in Bordeaux, France, holding the prestigious 4th Grand Cru Classé status from the 1855 classification. The estate, with a history dating back to the 17th century, was reunited by Henri Martin and is now managed by his family. The 2021 vintage marks a significant shift, being the first to be converted to organic and biodynamic practices, reflecting a commitment to sustainable viticulture. The vineyard is planted on Gunzian gravel soils, with vines averaging 50 years of age.

## Interesting facts

- First vintage converted to organic and biodynamic practices (2021).
- Vineyard soils are Gunzian gravel on clay-sandy subsoil.
- Average vine age is 50 years.
- Estate is part of the Henri Martin estates.

## Food pairing

The wine's medium+ body and fine tannins are well-suited to complement the protein and fat in red meats, creating a balanced and satisfying pairing. Earthy notes in the wine can echo the flavors of mushrooms and root vegetables, while its structure can stand up to rich sauces.

## Wine making process

Château Saint-Pierre employs traditional winemaking techniques, beginning with fermentation in temperature-controlled stainless steel tanks with automated pumping-over. Malolactic fermentation is carried out in vats. The wine then undergoes aging for 14 to 16 months in oak barrels, with 50-55% new wood. The 2021 vintage is notable for its transition to organic and biodynamic farming practices, alongside the use of sustainable methods, ISO 140001, and HVE 3 certifications. Harvests are conducted manually.