酒莊在17世紀成立，之後發生過一些事情令它分裂，但經過一系列的努力和堅毅不屈的精神，Henri Martin 在1982年成功把這些村落連繫在一起，就像在著名的分級年分1855年時一樣。其後，多得擁有者的投資，Saint-Pierre已成為人們推崇，可代表 Saint Julien 產區中的 Grand Cru Classe。
產區保護條例：
波爾多 AOC SAINT-JULIEN
分級：
1855 年 4 級酒莊
產地：
法國波爾多
種類：
紅葡萄酒
葡萄品種：
73% Cabernet Sauvignon, 21% Merlot, 6% Cabernet Franc
釀造：
人手收成，於溫度操控的不鏽鋼缸內發酵，以傳統方式釀造，適合陳年長時間。
陳年：
於木桶陳年14至16個月，半數木桶會每年更換。
品酒筆記：
(Robert Parker's rating: 94+ points):
50%於新橡木桶，50%於法國舊橡木桶各自陳釀14個月。以73% Cabernet Sauvignon, 21% Merlot, 6% Cabernet Franc混釀而成。色澤如石檔般呈紫紅色。從杯中湧出濃郁的黑森林蛋糕、黑莓蜜餞和黑加侖子的香味，並帶有淡淡的雪茄、泥土、紫羅蘭和一絲鐵礦石的味道。酒體中等，單寧帶有顆粒感，充滿活力和深度，餘韻以悠長的朱古力味作結。
The estate was created in the 17th century although a number of legacies subsequently led to it being split up and dispersed. Through a combination of good luck and tenacity, in 1982 Henri Martin was able to put the estate back together the way it had been in 1855, the year of the famous classification. Ever since, thanks to the investments made by the owners, Saint-Pierre has been acknowledged by everyone as a perfect representative of the Grands Crus Classés of the prestigious Saint-Julien appellation.
Appellation:
AOC SAINT-JULIEN, Bordeaux
Classification:
4ème Grand Cru Classé en 1855
Country of Origin:
Bordeaux, France
Type:
Red/Rouge (Still)
Grape Varieties:
73% Cabernet Sauvignon, 21% Merlot, 6% Cabernet Franc
Vinification:
Manual harvest, fermentation in stainless steel vats with thermoregulation. Traditional method used for the production of exceptional wines to be laid down for a long time.
Ageing:
14 to 16 months in casks, half of which are replaced very year.
Tasting Notes:
(Robert Parker's rating: 94+ points):
Aged for 14 months in 50% new and 50% one-year-old French oak and blended of 73% Cabernet Sauvignon, 21% Merlot and 6% Cabernet Franc, the deep garnet-purple colored 2016 Saint-Pierre leaps from the glass with exuberant Black Forest cake, blackberry compote and cassis with hints of cigars, earth and violets with a waft of iron ore. Medium-bodied, the palate has a firm frame of grainy tannins with fantastic energy and depth, finishing on a lingering chocolaty note.
