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History
The origins of the estate lie at least in the 17th Century, perhaps much earlier than this, when documents refer to it as Serançon, and it was in the ownership of the De Cheverry family. It did not acquire the name St-Pierre until the latter years of the 18th Century, when it was acquired by the Baron de St-Pierre. Upon the Baron's death in 1796 the estate was divided between his two daughters, Mme Dubouilh and Mme Bontemps-Dubarry, although it was still run as a single entity. The division was made final in 1832 when Mme Dubouilh died; thus her half was bequeathed to her daughters, whereas the other remained with the Bontemps-Dubarry family.Despite this, the estate was classified as a single entity in the 1855 classification which preceded the Exposition Universelle de Paris, when it was ranked as a quatrième cru. Subsequent to the classification, the Dubouilh portion was sold off, most purchased by the Bontemps-Dubarry family, specifically Lieutenant-Colonel Bontemps-Dubarry, and as a consequence the estate was renamed St-Pierre-Bontemps-Dubarry. There were, however, several small plots purchased by others, with one destined to become what is today Chateau du Glana, and another, amounting to about one quarter of the original vineyard, coming to Bontemps-Dubarry's daughter, who married Oscar de Leutken, owner of La Tour-Carnet.Lieutenant-Colonel Bontemps-Dubarry, who owned the majority of the original estate, bequeathed his vineyards to his four children, although one daughter, the wife of local négociant Georges Kappelhoff (head of Journou Frères), bought out her siblings in order to keep the estate together. Meanwhile, that portion in the ownership of Oscar de Leutken was sold to Léon Sevaistre, who was a politician. These two portions were finally reunited as one in 1923 when a Dutch firm Van den Bussche purchased the Sevaistre vineyard, having acquired a large part of the Bontemps-Dubarry vineyard the preceding year. The Bontemps-Dubarry family retained only the chateau and a few hectares of vines. The newly reunited estate took on the name St-Pierre-Sevaistre, and remained in the control of the Van de Bussche family and Paul Castelain, who was wedded to one of their daughters.But in 1982 they sold the vineyard to near neighbour Henri Martin, proprietor of Chateau Gloria, almost across the road. Martin sold off some buildings and a few small plots of vineyard, the purchaser in one case being Jean-Eugene Borie of Ducru-Beaucaillou, this being the beginning of Lalande-Borie. Some, adjacent to Gruaud-Larose, was bought by the Cordiers. Most, however, remained with Martin, who restored the chateau; this is now home to his daughter Françoise and husband Jean-Louis Triaud, who run the estate today. Under the tenure of Martin, and then of Françoise and Jean-Louis, the wines of this small and under-appreciated St Julien cru have demonstrated a tangible improvement.
Nowadays’ owner: Domaines Martin
Technique Information
Location: The vineyards of Chateau St-Pierre lie just outside the town of Beychevelle, near the boundary of the St Julien appellation, surrounded by those of Beychevelle, Branaire-Ducru and Gruaud-Larose.
Appellation: Appellation Saint-Julien Controlee
Neighboring Chateau: Chateau Guraud-Larose(2nd Growth 1855 Medoc)
Chateau Branaire-Ducru(4th Growth 1855 Medoc)
Chateau Beychevelle(4th Growth 1855 Medoc)
Acreage: about 17 hectares
Soil: Médoc gravels
Grape Varieties: 70% Cabernet Sauvignon, 20% Merlot and 10% Cabernet Franc, with a tiny quantity of Petit Verdot.
Average age of vines:
Cultivation density: 10,000 vins/ha
Viticulture:
Winemaking: The fruit is harvested by hand, and is taken to the chai at Gloria, where it is macerated in enamel vats for two to four weeks and then fermented in a mix of oak foudres and stainless steel with temperature control. It then goes into oak, 40 to 50% new each year. The wine is fined and filtered before bottling.
Yield: 45 hl/ha
Brand: Chateau Saint Pierre(First Label)(A.O.C. Saint-Julien)
Annually production: Chateau Saint Pierre(First Label): about 5000cases per annum
Character:
Chateau Saint Pierre (First Label): Always deeply colored big and luscious, Saint Pierre is ripe, rich and round with a full finish.
Best vintages: Chateau Saint Pierre (First Label): 2003, 2004, 2005
Awards: Chateau Saint Pierre classified as Fourth Cru Class in 1855.
Website: http://www.thewinedoctor.com/tastingsprofile/stpierre.shtml
http://chateau-bel-air.com/
Serving Suggestion
Cellar Humidity and Temperature: 75-85%, 15 ℃
Serving Temperature: 17-19 °C
Food match:
Chateau Saint Pierre(First Label):
Western Food: Lamb, Game, Ham, Rabbit in mustard sauce. Edam, Gouda，chicken, pork and veal
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Pre Chateau Beychevelle
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