Château Saint-Pierre 2025

Characteristics and tasting advice for Château Saint-Pierre 2025

Tasting

Nose
The aromatic bouquet reveals great intensity, expressing a marked identity. It offers enticing notes of black and blue fruits, orange peel, and violet, subtly enhanced by touches of spice such as white pepper. Delicate smoky, mineral, and slightly peaty nuances complete this beautiful complexity.

Palate
On the palate, this wine offers a texture that is both smooth and airy. The tannic structure is elegant and tightly knit, reflecting perfect ripeness. The whole extends into a savory, complex finish with fine freshness.

Food and wine pairings
This great red wine will pair wonderfully with small game, a fine cut of red meat, or slow-cooked dishes in sauce. It will also complement more delicate dishes enhanced with wild mushrooms, as well as a platter of aged cheeses.

Serving and cellaring
Château Saint-Pierre 2025 shows excellent aging potential. Stored in optimal conditions, it can be enjoyed until around 2040.

The elegance and minerality of a Pomerol wine

The estate
Acquired in 1920 by the Pradel de Lavaux family, the Château Saint-Pierre is a three-hectare estate located in the prestigious region of Bordeaux. Today, Axel Pradel de Lavaux, representing the ninth generation, has been managing the estate since 2014. Supported by renowned oenologists, he brings a modern dynamic while respecting tradition. The estate has now established itself as a rising and essential name within its appellation, recognized for its high standards of quality and exceptional enhancement of its terroir.

The vineyard
Ideally located on the upper part of the famous plateau of Pomerol, the vineyard extends over sandy-gravel soils rich in iron deposits, as well as clay-gravel soils. The vines, averaging 30 years of age, are planted at a density of 6,000 to 7,500 vines per hectare. Vineyard management follows traditional methods with partial grass cover. Meticulous work, such as bud thinning, crop thinning, and rigorous plot selection, is carried out to ensure grapes of optimal quality.

The vintage
The year was marked by heatwave episodes and early drought stretching from spring through August. Welcome rainfall at the end of summer helped restart the vegetative cycle. In response to these climatic challenges, agronomic practices were carefully adapted to limit water stress on the vines, thus preserving all the freshness and balance of the future berries.

Winemaking and aging
Manual harvests took place from September 4 to 11 for Merlot and on September 17 for Cabernet Franc, followed by meticulous sorting. Fermentation occurs in temperature-controlled concrete and stainless steel vats, favoring gentle extractions with the inclusion of a portion of whole clusters. After a maceration period of two to three weeks, the wine is transferred to barrels as soon as it is run off. Aging is carried out using 40% new barrels, 30% one-wine barrels, and 30% amphorae, before bottling at the château. Alcohol content: 13.5% vol.

Grape varieties
Merlot and Cabernet Franc.