The estate was created in the 17th century although a number of legacies subsequently led to it being split up and dispersed. Through a combination of good luck and tenacity, in 1982 Henri Martin was able to put the estate back together the way it had been in 1855, the year of the famous classiﬁcation.
Food Matching Esprit de Saint Pierre is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, stewed and grilled dishes. It is also good when served with Asian dishes, hearty seafood or richly textured fish like tuna, mushrooms, pasta and cheese.
Grape Variety 60% Cabernet Sauvignon, 18% Cabernet Franc, 22% Merlot
Harvest Grapes are picked by hand.
Vinification Stainless steel vats with thermoregulation and 12 months in casks, 30% of which are replaced every year