Chateau Pierre 1er, Saint Emilion Grand Cru 2018
91 Robert Parker
“Deep garnet-purple colored, the 2018 Pierre 1er gives expressive blackberries, black cherries and warm plums scents with touches of cloves, mocha and sautéed herbs. Medium to full-bodied, it has a firm, fine-grained texture and appealing freshness with a savory finish.”
16/20 Bettaneset Dessauves
The historic Château Croix Figeac became Chateau Pierre 1er in 2014.
Indeed it is a tribute to the owner’s father Pierre Dutruilh. Only the name and the label have changed. Thanks to the family meticulous work, the wine has gained in quality and fame. This is one just a gem.
On the old village of Saint-Emilion, on the edge of the Pomerol appellation area, Château Pierre 1er aligns 11 hectares of vineyards in one piece. The Château is a family property since 1984.
First, the Chateau faces south on the privileged land of “brown sands on graves”. Then the vineyard, with the large number of feet per hectare and an average age of 34 years, generates a high quality of wine at early maturity .
Most of all, the grape varieties are 80% Merlot and 20% Cabernet Franc.
Last but not least, the harvesting is manual and is done in crates and great care is brought to the vineyard, thanks to a careful selection of vintages.
The malolactic fermentation takes place in new barrels for 50% of the harvest. Then, the aging is done in new barrels and barrels of 1 year old. The duration of the breeding varies according to the batches, from 12 to 16 months with temporary aging on lees.
At first a fruity and rich wine. Then a a floral, perfumed nose revealing lots of blue fruits, wildflowers, plum, chocolate, and spice-driven nuances. With medium to full-bodied richness, ripe, silky tannin’s, and a great finish, this wine is typical of Saint Emilion by its composition. We surely appreciate its roundness and length in the mouth. Indeed you can surely aged it few more years ( 10-15 years) in the cellar to enjoy it.
Food Pairing Suggestions:
This wine pairs deliciously well with the main course of grilled duck (a classic dish in Bordeaux), roasted vegetables, and fresh bread.