Chateau Pierre 1er 2020 (En Primeur - HELD IN BOND)

pts
James Suckling
SKU
SPSJ202010 BOND
$37.99 Per item
Price:
Bottle
750ml (Bottle)
$37.99 Per item
LIMITED- contact for availability
Formerly Château Croix Figeac, now château Pierre 1er as a tribute to the owner’s father Pierre Dutruilh Amazing terroir! 11 ha of the same plot of vines, located between the Château Cheval Blanc and Figeac on 3 different types of soils Oenologist advisers : Michel Rolland & Julien Viaud Facing south on the privileged land of “brown sands on graves”, 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 . The grape varieties are 80% Merlot Noir and 20% Cabernet Franc. Harvesting is manual and is done in crates and great care is brought to the vineyard, thanks to a careful selection of vintages. Two more vibrating sorting tables, separated by a destemmer for a double selection of ripe beans without plant debris. All these operations are performed without pumping, gravitation or elevators. Fermentation (preceded by half the harvest of a cold maceration) takes place in thermoregulated vats for 27 to 35 days. 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.
Formerly Château Croix Figeac, now château Pierre 1er as a tribute to the owner’s father Pierre Dutruilh Amazing terroir! 11 ha of the same plot of vines, located between the Château Cheval Blanc and Figeac on 3 different types of soils Oenologist advisers : Michel Rolland & Julien Viaud Facing south on the privileged land of “brown sands on graves”, 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 . The grape varieties are 80% Merlot Noir and 20% Cabernet Franc. Harvesting is manual and is done in crates and great care is brought to the vineyard, thanks to a careful selection of vintages. Two more vibrating sorting tables, separated by a destemmer for a double selection of ripe beans without plant debris. All these operations are performed without pumping, gravitation or elevators. Fermentation (preceded by half the harvest of a cold maceration) takes place in thermoregulated vats for 27 to 35 days. 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.

Scores & Reviews

95-96 / 100

James Suckling

This is a solid red with lots of blackberry, crushed-stone, pine-needle and iron character. It’s full-bodied with layers of ripe, chewy tannins that are polished and poised. Extremely well crafted. A top wine from here