The year 2016 was a very nice wine year that started with a mild beginning to the year, where the vines budded early and flowering occurred in June. The summer was hot and dry, and some rain in September was welcome to allow the vines to perfect the ripening of the berries. The harvest took place under excellent conditions, offering grapes of exceptional quality.

Blend of the 2016 vintage: 73% Cabernet Sauvignon, 21% Merlot, 6% Cabernet Franc.

The robe is a deep dark red color, adorned with beautiful garnet reflections.

The nose offers fine and greedy notes of red fruits, cherry and raspberry, crème de cassis, cedar of Lebanon and roasted cocoa.

The attack is supple, the wine evolves on a lot of depth and complexity, supported by chiseled and very elegant tannins. It delivers exquisite flavors of jammy black fruits and minerality, with a beautiful freshness until an airy, long and persistent finish, signing one of the best Saint-Julien.

Food and wine pairing:

Château Saint-Pierre 2016 in magnum could accompany a matured rib of beef cooked on vine shoots from the Médoc, boar leg confit, truffled venison steak, leg of lamb with garlic and rosemary or even a salmis of wood pigeon.

For a pairing with cheese, choose uncooked pressed cheeses: Edam, Gouda, Saint-nectaire, morbier, Tomme de Savoie or Salers.

For dessert, the pairing will be particularly delicious with a layer cake, a pear-chocolate bavarois or Cyril Lignac's coffee tiramisu.

Cellaring potential and tasting:

Château Saint-Pierre 2016 in magnum has great aging potential, being able to wait between 2046 and 2050 to reach its peak. Indeed, the large capacity of the format gives the wine a greater aptitude for aging.

However, it is perfectly suitable for drinking today if properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature and open it so that the wine can fully express itself. If not, open it and if possible decant it at least 6 to 7 hours before tasting.

The bottles should be kept in the cellar in a dark place, lying down, with an optimal hygrometric degree of 70%.