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Chateau Saint-Pierre 1993
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Description
Characteristics and Tasting Notes of Château Saint-Pierre 1993
Tasting
Colour
This red wine reveals a ruby hue with tile and orange reflections, typical of its evolution.
Nose
The aromatic bouquet delicately expresses tertiary notes of undergrowth, blond tobacco, leather and truffle, mingled with subtle touches of cedar and melted black fruit.
Palate
At full maturity, the palate offers a silky texture with perfectly softened tannins. The balance is maintained by a lovely freshness, leading to an elegant, lingering finish.
Food and Wine Pairing
This classified growth pairs ideally with roasted or braised red meats, such as beef tenderloin en croûte or beef bourguignon. It also beautifully accompanies feathered game such as pheasant with mushrooms, as well as classic French dishes served in sauce.
Serving and Cellaring
Château Saint-Pierre 1993 has reached its peak of maturity and is ready to be enjoyed now. It is recommended to serve it at a temperature of 17 to 18°C. Gentle opening and careful decanting are advised to preserve its aromas and separate any natural sediment.
The Elegance of a Classified Growth from Saint-Julien
The Estate
Founded in 1767 by Baron Jean-Baptiste de Saint-Pierre, Château Saint-Pierre is the smallest of the 1855 classified growths in its appellation. After a history marked by fragmentation, this estate in Bordeaux was reunified and then acquired in 1982 by Henri Martin. Today, the property is run by the Triaud family, at the helm of Domaines Henri Martin. This discreet growth stands out for its faithfulness to the Médoc style and its recent commitment to organic viticulture.
The Vineyard
Located in the commune of Saint-Julien-Beychevelle, the vineyard spans 17 hectares clustered around the château. The vines, averaging 60 years of age, flourish on a homogeneous terroir composed of Günz-era gravel resting on a clay-sandy subsoil. This Saint-Julien terroir benefits from the regulating influence of the Gironde estuary, favouring optimal ripening of the grapes.
The Vintage
The year 1993 proved climatically challenging in the region, with weather conditions less favourable than in previous decades. Temperature fluctuations and rainfall required rigorous work in the vineyards to obtain healthy berries, giving rise to wines focused on finesse and balance.
Winemaking and Ageing
To craft Château Saint-Pierre 1993, the harvest is carried out by hand with meticulous sorting. Vinification takes place in stainless steel tanks at moderate temperatures of around 25°C, favouring gentle extraction. The wine is then aged in carefully selected oak barrels to refine its structure.
Grape Varieties
This wine is made from a blend dominated by Cabernet Sauvignon, complemented by Merlot and Cabernet Franc.
