Everything about Petrus Pomerol, Bordeaux wine producer profile, with wine tasting notes, wine and food pairings, best vintages, wine ratings, a history of the property, information on wine making and terroir, along with wine tasting reviews. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles
Petrus History, Overview
The most expensive wine in all of Bordeaux had a very humble beginning. Compared to the top Bordeaux wines in the Medoc, it’s also a relatively new producer. Especially in the high priced Bordeaux wine category. In fact, until 1982, while Petrus was not cheap, it was not that much money when compared to the other top wines of Bordeaux. It sold for about the same price as the First Growths in those days. Step back a decade to the 1970’s and Petrus sold for less than the First Growths. And if you really want to take a look back to the middle of the 19th century, the vineyards of Petrus were not even thought of as being worthy of making great wine! It was considered a luncheon claret, not fit for the dinner table!
Research shows the oldest records regarding the history of Petrus goes all the way back to the mid 1750’s, making it one of the earliest established vineyards in Pomerol. The first reference is for a transaction with Jacques Meyraud when he purchased some Pomerol vineyard property located at Gazin, from the Voisin family. This is interesting as well as prophetic, because a few hundred years later, Chateau Gazin once again sold some of their best land to Petrus.
Petrus, shares its name with its location, the hill of Petrus. However, there is a more historical side to the name of Petrus. During the times of the ancient Romans, the property was owned by a Roman named Petrus. The logo for the wine found its inspiration from the Greek version of St. Peter, “Petros.” Petrus like numerous Bordeaux estates was sold and resold countless times over the past few centuries. The son of the Voisin family, Pierre Voidin eventually sold Petrus to MM. Brilhouet and Courolle Brilhouet. They were local butchers from the nearby village of Libourne. Petrus was later sold to Antoine Arnaud in 1770. For more than a century, the Arnaud family maintained ownership of the property. At that time, the small chateau was widely known as Petrus (Arnaud).
By the mid to late 1800’s, the wine of Petrus was starting to become well-known. It was considered the third best wine in Pomerol, just after Vieux Chateau Certan and Trotanoy. The quality of Petrus and its wine began earning accolades shortly after the phylloxera epidemic devastated most of Bordeaux. Following the phylloxera attack, the vineyards of Petrus were replanted to mostly Merlot vines. From that time forward, the wine of Petrus was soon recognized to be of stunning and unique quality. In 1887, the linkage between Petrus and Gazin once again grew stronger when Gazin purchased vines from Petrus. By the close of the 19th century, Petrus had improved its wine and their level of fame continued to grow. It was at that time that Petrus was considered to be the best wine of Pomerol, selling for more money than any other wine from the appellation. Prices were equal to what the best Second Growths in the Medoc were selling for.
In 1917, M. Sabin-Douarre, who was employed as the former manager of Petrus purchased the Pomerol property. How or why this took place is not known. It was Sabin-Douarre who created the Société Civile du Château Pétrus. What happened next changed the history of Petrus, Pomerol and Bordeaux.
Sabin-Douarre loved dining at the best restaurant in the Right Bank, which was located in the city of Libourne, l’Hotel Loubat. In 1923, Madame Loubat, the owner of the hotel eventually became his partner in Petrus. By the end of World War 2, she managed to purchase the remainder of his shares in Petrus and Madame Loubat become the sole owner of Petrus.
The Loubat family knew the Bordeaux wine trade. They owned two small Pomerol properties at the end of the nineteenth century, Jeanlade and Chante-Caille, which morphed into Chateau Chateau Latour a’ Pomerol. Plus their brother was the Mayor of Libourne. With all that land, along with the best hotel and restaurant in Libourne, they were well connected.
The purchase of Petrus was finalized in about 1929 by Madame Loubat. Several years later, during the 1940’s, Madame Loubat entered into a contract with Jean-Pierre Moueix to handle the production and distribution of her wine. It was the combination of Loubat and Moueix that really gave Petrus the unequaled status it has today. They both knew that Petrus produced the finest wine in the entire appellation. To help prove it, they began charging prices as high as the best Bordeaux from the Medoc. It was agreed by the partnership of Loubat and Moueix that Petrus would never sell for a price lower than Cheval Blanc from that point forward. If Petrus costs that much, it must be worth it, right?
At Madame Loubat’s passing in 1961, since she had no children, her nephew, M. Lignac, and her niece, Mme Lily Lacoste each inherited 50% of Petrus. However, she also bequeathed a share of Petrus to Jean Pierre Moueix, allowing him to continue helping to run, promote and manage Petrus, as well as sell the wine all over the world. Following the death of Madame Loubat, Jean Pierre Moueix brought in the famed Professor, Emile Peynaud to help with the wine making at Petrus. That arrangement lasted only a few years, due to the busy schedule of Professor Peynaud.
In 1964, M. Lignac sold his portion of Petrus to Jean-Pierre Moueix. 1964 saw another important change at Petrus. In 1964, Jean Claude Berrouet joined the team at Petrus where he remained until 2008, when his son, Olivier Berrouet took over from him. Jean Claude Berrouet was responsible for more than Petrus, he was in charge of making the wine for the entire Moueix portfolio!
Petrus The Modern Age
In 1969, Jean-François Moueix, the oldest son of Jean-Pierre, purchased the remaining shares from Mme Lily Lacoste. That same year, he arranged to purchase 5 hectares of some of the best vineyards owned by Gazin. This was one of the great buys in all of Pomerol, as it allowed Petrus to vastly increase the size of their vineyards.
Jean Pierre Moueix started out as the owner of Chateau Fonroque in St. Emilion. Discovering negociant’s were not interested in his wine, he opened his own negociant company for the purpose of helping to sell his own wine. Out of need, the largest and most important negociant firm for Pomerol snd thevRight Bank was born. Today, the companies portfolio includes ownership in La Fleur Petrus, Trotanoy, Hosanna, Latour-Pomerol, Lagrange and La Grave in Pomerol as well as Bel-Air Monange and others in St. Emilion. In addition, Moueix is responsible for acting as a negociant for a myriad of Pomerol chateaux as well as properties in Saint Emilion.
In 1978, Jean Pierre Moueix finally took a breather and began to relax from his whirlwind life. At that time, the young, charming and always gracious Christian Moueix took on more responsibility at Petrus as well as at the negociant arm of the company. At that point in time, Petrus was the most expensive in the entire Right Bank. It was selling for the same amount of money as the famous First Growths. This was quite an accomplishment. Keep in mind, Château Lafleur was selling for about the price of a 4th or 5th growth. Pomerol was not the popular appellation it is today.
While Petrus had fame prior to the accession of Robert Parker, most of that fame was focused in London, Belgium, France and a few other markets that had an interest in purchasing the wine of Petrus. In America, Petrus was not that well-known, except to a few experienced Bordeaux tasters prior to the 1960’s. President John F Kennedy declared he was a fan of Petrus, which instantly gave the wine a much needed boost to its reputation in America. At that point, wealthy wine collectors wanted to taste the wine President Kennedy and his stylish wife, Jackie Kennedy were so fond of. While that helped start to establish Petrus in America, it needed more attention to become the legendary wine it is today. Enter Robert Parker.
The Explosion of Petrus in the Marketplace!
It can be argued that in some ways, Pomerol and Petrus made Robert Parker and Robert Parker helped make Pomerol and Petrus as well. This turn of events took place with the 1982 vintage. There is no denying the wines of Pomerol were capable of being extraordinary prior to Robert Parker, but his ceaseless praise and high scores catapulted Pomerol into the world spotlight. By 1982, Petrus was already selling for a slightly higher price than the First Growths. Within a few short years, Lafleur and Le Pin joined Petrus in that rarefied atmosphere of truly high priced wine. This new fame coupled with extremely high demand turned Petrus into one of the world’s most expensive and collectible wines! The old saying about rising tides raising all boats certainly works here. From that point forward, the entire Pomerol appellation started producing wines worthy of its terroir, with prices to match.
Jean-Francois Moueix and his children, are the owners of Petrus today. When Jean-Pierre Moueix passed away in 2003, he was just shy of his 90th birthday. At that point, his oldest son Jean-François Moueix took charge of Petrus, while, Christian Moueix, his other son managed the production. In 2005 Petrus enjoyed a much needed renovation and modernization of their cellars and vat rooms. The next chapter for Petrus opened in 2008, when the 33 year old Olivier Berrouet replaced his father as the wine maker for Petrus. Olivier Berrouet brought new ideas for the wine of Petrus. The wines seem fuller, fresher and offer more lush, ripe qualities as well as higher alcohol levels, depending on the vintage. It’s always a pleasure visiting with the father and son during the April tastings at Petrus.
The next major change for Petrus took place in 2014. Previously, Petrus was sold and marketed exclusively by Ets. Moueix. In 2014, everything changed. Petrus was now sold to a select group of negociants as well as to Ets. Moueix. For the first time Petrus was no longer sold on the same strictly allocated basis. However, Petrus is still sold on a market exclusive basis. Petrus could one day become available on the Place de Bordeaux in limited quantities for part of its production. Interestingly, this development could perhaps lead to even more demand and higher prices for the most expensive wine of Bordeaux. However, it is not the goal of Petrus to sell for the most money possible. Prices directly from the chateau are fair, for its quality and demand. The hope is that while the wine is expensive, people can afford to drink it on special occasions. The majority of the price increases take place in the secondary marketplace.
Petrus, Vineyards, Terroir, Grapes, Winemaking
The 11.5 hectare Petrus vineyard is unique. Divided into 12 separate parcels, it’s situated at the top of the highest elevation on the Pomerol plateau. This offers natural drainage. More importantly, the vineyards of Petrus has a soil and terroir unique to the estate. The clay in the Petrus vineyard is what makes the wine so special and unique. In fact, this type of clay does not exist in any other wine producing region in the world! Something else to consider that is only found at Petrus, for land devoted to the production of wine, Petrus is the only hill made entirely from clay. This is because clay usually erodes with time and falls to the bottom of the slopes, which is not the case with the soils of Petrus.
The Blue Clay of Petrus
What makes the terroir of Petrus so unique? The clay soils of Petrus is at least 40 million years old to start. The thick gravel on the surrounding plateau is only 1 million years old. There are two layers of clay at Petrus. The topsoil of dark clay is 60 to 80 centimeters thick. But it’s the unique subsoil that is not found in any other vineyard. The soil is packed with very, dense, deep, dark, blue clay. The clay is so hard, that the roots cannot penetrate. What happens is the vines quickly grow sideways to find nutrition as the vines do not go deeper than 60 to 80 centimeters. The clay is smectite. When this type of clay absorbs water, it becomes impermeable. The water molecules are able to penetrate the inter layer, molecular spaces of the clay. When the dry summer months arrive, the vines are still able to feed on the much needed moisture. The clue clay of Petrus creates grapes with the highest level of tannins in Pomerol and for most of Bordeaux, while at the same time, creates tannins that are also among the softest in texture.
The majority of the patch of blue clay on the Pomerol plateau is about 20 hectares in total. Petrus is unique as its entire 11.5 hectare vineyard is right on top of the clay. Neighboring vineyards only have a portion of blue clay in their soil. Petrus is planted with 11.5 hectares of Merlot. That means that today, Petrus is 100% Merlot. During the 1990’s and into the 2000’s, about 1/2 a hectare was reserved for Cabernet Franc, making the vineyard plantings about 95% Merlot and 5% Cabernet Franc.. However, the Cabernet Franc was not used in most vintages. In fact, since, 1982, the variety has only been included every third or fourth year. Today, all the Cabernet Franc vines have been remove and replaced with Merlot. This is quite different than what Petrus was planted to in the 1960’s and 1950’s, and perhaps before that. In those days, Petrus was planted closer to 80% Merlot and 20% Cabernet Franc.
On average, the vines of Petrus are 40 years of age. The Petrus vineyards are replanted at a pace that allows work to be conducted on a portion of one hectare every 7 to 9 years. While the average age is kept at 40 years, the oldest vines of Petrus were planted in 1952. The vineyard of Petrus is planted to a vine density that is about 6,600 vines per hectare for the oldest parcels. The younger parcels are planted at a higher vine density which is close to 7,000 vines per hectare. In 1985, Petrus began their own cloning program with the purpose of protecting and propagating their own vines when replanting. In the vineyards, they do not green harvest, preferring to clip the bunches to reduce the yields. Petrus was one of the earliest vineyards to eschew the use of chemical fertilizers, preferring instead to plant weeds to help dry our the soil, during the wet, winter months. Those weeds are later ploughed into the soil.
Petrus, Winemaking, Vinification
During the harvest, the berries are picked one at a time. The fruit is always 100% destemmed. Starting with the 2009 vintage, an optical sorter replaced some of the hand sorting. The grapes are gently crushed before vinification which takes place in a total of 12 traditional, temperature controlled, concrete vats. The vats range in size from 50 hectoliters, up to 130 hectoliters. The 12 vats almost allows for a complete parcel by parcel vinification as their are a total of 14 different blocks at Petrus.
Today, the practice is for a short pre fermentation maceration of one or two days. Previously, the maceration lasted as long as 15 to 21 days. Extraction is done by pump overs. 50% of the juice is pumped over in the morning. The remaining juice receives a pump over later that night. After the alcoholic fermentation is completed, the juice goes through malolactic fermentation in vat. Once the malolactic fermentation is finished, the vats deemed worthy of being bottled as Petrus are blended and placed in an average of 50% new, French oak barrels for 18-20 months. The barrels are steamed before the aging process to avoid the need for topping off during the aging process. At Petrus, large of amounts of new oak have never been part of the aging process, with the exception of a short, experimental period during the 1908’s.
Prior to the 1960’s, very little new oak was used for the aging process. During the 1960’s, perhaps 10-15% of the wine began to be aged in new oak. However, for a few vintages during the 1980’s, the wine was aged in 100% new, French oak for at least part of the production. It was quickly determined that was too much for the wine. If press wine is added, it’s only added into the wine during the final blending. There is no second wine at Petrus. Those lots which are rejected are sold off as generic Pomerol. And yes, where the declassified juice of Petrus ends up is one of the best kept secrets in all of Bordeaux.
It’s interesting to note that increased selection over the years has truly reduced the quantity of wine at Petrus. For example, during the 1970’s the average yields were close to 70 hectoliters per hectare. Today, the production is almost half of what it was previously with average yields of 40 hectoliters per hectare. The average production of Petrus is 2,500 cases per year.
On to more important Petrus news. My ridiculously cute, yellow lab, Hercules, which some of you know from his antics on Facebook, or in the photos on this website, was officially inducted into the Petrus zoo! What is the Petrus zoo? I am glad you asked. Petrus has from time to time had an official mascot, which has been a different stuffed animal ranging from rabbits, to pigs and of course dogs. I was more than honored that a resemblance of Hercules was added to the Petrus menagerie by Olivier Berrouet and Elisabeth Jaubert, with James Suckling as the official witness for the induction ceremony. Congratulatory bones or other treats and bottles of Petrus can be sent to me for Hercules and I will see he gets them. I am more than honored that Herky is the official mascot for Petrus in the sublime 2015 vintage!
The best vintages of Petrus are: 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2006, 2005, 2001, 2000, 1998, 1995, 1990, 1989, 1982, 1975, 1970, 1964, 1961, 1959, 1955, 1953, 1950, 1949, 1948, 1947, 1945, 1929, 1928 and 1921.
If you are seeking to purchase older bottles of Petrus, “Buyer Beware” is the best advice you will ever receive. Petrus is the most counterfeited wine in the world. Very few large formats were ever produced. Skip those. And the amount of authentic pre 1975 bottles of Petrus are almost non-existent. You should buy those wines from only verifiable, trusted sources.
Character and style of Petrus
The style of Petrus is unique. It can be the most aromatically complex wine of Pomerol, filled with spice, coffee, cinnamon, chocolate, plums, dark cherries, truffles, wet earth and fresh flowers. In the best vintages, the texture is other worldly. It has a richness and viscosity, as well as silk and velvet feel that no other Bordeaux wine can offer. Petrus requires time to develop. Even though it’s produced from almost 100% Merlot, Petrus is one of the longest lived Bordeaux wines produced. The best vintages of Petrus demand 20-30 years before they become fully mature and begin displaying their true essence and showing the reason why extremely wealthy wine lovers pay thousands of dollars for a single bottle of Petrus.
Serving and Decanting Petrus with Wine, Food, Pairing Tips
Chateau Petrus is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Young vintages can be decanted for 2-4 hours. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Petrus is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Petrus is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.
Pétrus Wine Tasting Notes
25 Vintages 226011 Views Sort Vintage Rating
2016 Pétrus ( Pomerol)
Roses, lilacs, Cuban cigar wrapper, dark plums and wild cherries permeate the bouquet. There is a combination of structure and elegance with silky tannins, intensity and concentration. Not that any Petrus is for early drinking, but this one will need a long time to show its array of complexities. Finesse, intricacy and harmony with decadent textures and a beautiful purity of fruit, this wine was produced from 100% Merlot. The harvest started September 28, finishing October 11. The wine reached 14.5% alcohol with a pH of 3.5.
Apr 29, 2017points - Tasted 1508 Views
2015 Pétrus ( Pomerol)
Violets, lilies and the wrapper of a fine, Cuban cigar appear without the asking and fuse expertly with black and blue fruit, smoke, incense and damp earth. On the palate, this wine is pure eroticism in texture, royal, arousing yet discreet and with an exotic, cherry liqueur, dark chocolate and licorice presence in the finish. There is length, intensity and a deep, decadent endnote that must last at least 60 seconds. Produced from 100% Merlot, the wine reached 14.6% with pH 3.7. The harvest started September 14, finishing September 29. What made this vintage extraordinary for Petrus was the extended hang time, which for most years is close to 45 days. But with the 2015 vintage, the hang time during the harvest took between 50 and 60 days. 99 - 100 Pts
Apr 27, 2016points - Tasted 2346 Views
2014 Pétrus ( Pomerol)
The color of red gems with the quintessence of black raspberry, tiny French lilies, cocoa bean, pink peppercorn and charcoal, this wine is all about the finesse and sublime purity found in the fruit. The silky, sweet cherries in the end note remained etched in the finish. Produced from 100% Merlot, the wine reached 14.5% with pH 3.6. 95-96 Pts
Apr 24, 2015points - Tasted 3009 Views
2013 Pétrus ( Pomerol)
The color of garnet, the wine offers a distinctive floral note with cherry liqueur, Asian spice, smoke, kirsch and fresh raspberries. Silky, elegant, supple and soft, this gentle vintage of Petrus is all about the purity of the fruit and fine-grained tannins. Produced from yields of 26 hectoliters per hectare, according to Olivier Berrouet, this vintage reminds him of 1988. 93-95 Pts
Apr 26, 2014points - Tasted 3146 Views
2012 Pétrus ( Pomerol)
Much fleshier, deeper, darker, richer and with more minerality than when tasted just few months ago, the fruit has morphed to darker plums with opulent, decadent textures. Note to self, find friends that can afford to buy this beauty! 97/98 Pts
Jul 22, 2013points - Tasted 6785 Views
2012 marks the debut of the new cellars at Petrus with its 12 new cement vats. From yields of just 30 hectoliters per hectare, intense floral aromas with truffle, dark chocolate, licorice, spice, black cherries, blackberry and plum alcohol. The wine is sweet, supple, concentrated and long with a beautiful sense of purity of fruit in the long finish. On the palate, the wine moves from kirsch liqueur to black plums. This vintage of Petrus focuses on purity of fruit with elegant, supple and opulent textures. The property began harvesting September 24, finishing October 8. 96-98 Pts
Apr 26, 2013points - Tasted 4556 Views
2011 Pétrus ( Pomerol)
From 100% Merlot, the wine reached 13.5% alcohol. Floral, boysenberry, peppermint, truffle, cocoa, coffee, spice and kirsch. Soft, pure red cherry with refined tannins and a plush, silky, long finish. Lacking the depth and concentration found in 2009 or 2010, there is ample acidity, structure, freshness, balance, length and a strong sense of purity. 95-96 Pts
Apr 21, 2012points - Tasted 4609 Views
2010 Pétrus ( Pomerol)
At close to 14% alcohol, (which is high for Petrus) the wine offers intense aromas of chocolate, truffle, minerality, earth, blackberry essence, plum liqueur, blueberry, flowers and black cherry liqueur with kirsch accents. Offering a beautiful sensation of lift and purity along with decadent textures, polished, dark berries, plums, bitter chocolate, fresh cherries on the palate. Seamless and expansive, everything was balanced and in harmony. The finish remains in your mouth for one full minute! There were 3, polished spit buckets in the room. This was Petrus. I did the right thing and put that wine right where it belonged.
Sep 30, 2013points - Tasted 12540 Views
Petrus - This deep ruby tinted wine opens with complex aromatics of flowers, black raspberry, jammy plums and chocolate. Powerful, structured, intense, deep, structured and, mouth coating with densely packed ripe, racy plums. Elegance, sensuality and refined power ending with a complex finish that remains on your palate for close to one full minute that morphs from dark spicy fruit to red berries. Petrus fanatics will be forced to pay even more money for the 2010 as the estate produced 10% less wine in this vintage they did in 2009. The wine will be aged in 50% new oak for 18-20 months. 97-100 Pts
Apr 21, 2011points - Tasted 9133 Views
2009 Pétrus ( Pomerol)
2009 Petrus is deep ruby with purple tints at the rim of the glass. Spice, plums, blackberries, and blueberries, with cinnamon, clay, mint, mocha, and kirsch, make up the complex perfume. From a blend of 98% Merlot and 2% Cabernet Franc, the wine is rich, concentrated and packed with surreal levels of glycerin. This viscous, thrilling treat provides a seamless, intensely pure finish of spice, jammy cherries, and chocolate. 98-100 Pts
Aug 27, 2010points - Tasted 9841 Views
2008 Pétrus ( Pomerol)
Really tight at the moment, and clearly not showing all it has to offer. Still, it's impossible not to get the richness, luxurious textures, power, concentration and opulence. The fruit shows a beautiful sense of purity, elegance and weight, while also being light on its feet. I'm sure, another 10-15 years will be needed before it comes close to peak.
Apr 16, 2017points - Tasted 1022 Views
08 Château Petrus is deep ruby. Violets, spice, perfectly ripe black fruit, truffles, mocha, and rich chocolate compose a perfume that deserves to be bottled. This amazingly pure wine tastes like liquor of Pomerol, filling your senses with perfectly polished, rich, silky, thick and balanced juice. The seamless finish lingers in the mouth for close to one minute. 98-100 Pts
Jul 30, 2009points - Tasted 8387 Views
2000 Pétrus ( Pomerol)
Oh My God! (If I wanted brevity, I could have left it there, as that truly said it all.) This was the real deal. The non-stop perfume explosion reminded me of what Hendrix sounded like at Woodstock! This was thrilling! Chocolate, black raspberry, assorted fresh flowers, herbs, spices, truffles, earth, plums and black cherry could have been enjoyed from across the room. This powerful, concentrated, deep wine filled every nook and cranny of your taste receptors with endless waves of decadent, flawlessly ripe fruit. Purity, velvet, silk, balance and length are the hallmarks of this wine. If I never see it again, (Like Bogart and Bergman, who will always have Paris) I will always remember tasting that bottle. 100 Pts
Mar 5, 2010points - Tasted 14455 Views
1993 Pétrus ( Pomerol)
Slighty dry and rustic, this light wine is better on the nose with its developed cherry, olive and leafy scents than on the red berry palate, which lacks the complexity and textures expected in Petrus. This is a fine Pomerol, but for Petrus, I was hoping for me.
May 29, 2014points - Tasted 3611 Views
1990 Pétrus ( Pomerol)
The showy nose grabs you with its fresh, pure black cherry notes, earth, plum, floral, blueberry, plum, brown sugar and cocoa aromatics. With the texture of polished silk, soft, refined tannins and lush, sensuous textures, this is a sublime tasting experience. Now, if only I could afford a bottle....
Sep 21, 2014points - Tasted 4117 Views
Structured, tannic and concentrated with layers of dark berry, plum, spice, chocolate, flowers and mocha. The palate enjoyed waves of rich, dark, ripe, pure fruit and ample freshness, giving the wine lift. This dense tannic wine demands time before it fully blossoms and offers its full potential.
Sep 28, 2009points - Tasted 4979 Views
1989 Pétrus ( Pomerol)
The bottle needed the air, because after being decanted for 3 hours, it took about 30-45 minutes before the opulent, silky, lush textures kicked in. Immense, concentrated and rich, with a lot of tannin, along with loads of fresh, earthy, plummy fruits, flowers and truffle. The thrill is there with every sniff, swirl and sip. This really needs at least another decade in the cellar. A rare treat indeed!
Apr 28, 2016points - Tasted 4888 Views
OMG!!! That's Oh My God for any newbie reading my notes for the first time. This is the real deal and a great example of why the world's wealthiest collectors buy Petrus. Served blind, it was mind blowing from the first swirl and sniff. The complex aromatics lifted off with their smoke filled tones, coupled with fresh black cherry, truffle, cocoa powder and smells of middle earth. OK, I admit, I am not quite sure what middle earth smells like, but the earthy aromas here were so complex, I am not sure how else to describe the wine and get you to understand the experience. This stunning tasting experience did not stop here, it got better when the juice slid over my tongue, the roof of my mouth, my teeth and gums and completely coating my palate with sensuous layers of pleasure. Thick, opulent, polished decadence meets purity, balance and harmony. If that is not wine porn, I do not know what else to say. The finish was close to 90 seconds! Note to self, find more rich friends with Petrus in their cellar and be much nicer to my brilliant, charming and Godlike friends that are reading this note, in the hopes they will know I am sincere and share more Petrus with me in the future!
Dec 21, 2013points - Tasted 4315 Views
Concentrated, velvety and plush, this decadent, dark plum, chocolate and spice wine delivers levels of opulence and level of glycerin that leave you speechless. Young, fresh and tannic, another decade, two or even three more decades will only add to what this wine delivers.
Mar 15, 2010points - Tasted 12568 Views
How they managed to fit so much decadent, ripe, silky, hedonistic fruit into a single bottle, I don't know. Silky, velvet like tannins meshed with perfectly ripe, black fruit, spice, truffle and caramel are a thrill to sniff. The rich, decadent, mouth feel is almost endless with pleasure. The long, powerful, decadent finish is seamless.
Mar 7, 2006points - Tasted 12481 Views
1988 Pétrus ( Pomerol)
Spicy plum, earth, coco, floral and citrus aromas are coupled with a solidy built wine. This does not exhibit the lush, sensuous qualities Pomerol, let alone Petrus is known for. This four square, beffy wine ends with a simple dark berry and plum sensation. Having tasted this vintage several times, it is not going to improve. The line "Sell Mortimer Sell", works well here.
Apr 12, 2008points - Tasted 2912 Views
1983 Pétrus ( Pomerol)
Not the best vintage of Petrus, and a poor value for a wine, as it's shockingly expensive for its quality. The wine is medium bodied, with a fresh, cherry core and some rusticity in the light, red berry, spicy finish.
May 12, 2015points - Tasted 2943 Views
Earth, spice, berries, floral, truffle, bitter chocolate and mocha scents were easy to find. This silky textured, charming wine which ends with spice filled, sweet plums is fully mature and should be drunk up sooner than later.
Nov 4, 2006points - Tasted 2366 Views
1982 Pétrus ( Pomerol)
There are wines to buy, wines to drink and wines to sell. If I owned 1982 Petrus, I'd be a seller. This is a nice wine, but for thousands of dollars a bottle I want to hear Angels sing, attend a Beatles reunion, have a night with twins, see Hendrix play. That is not going to happen with this wine.
Nov 26, 2015points - Tasted 3885 Views
Bricky in color, with a complex nose of truffle, cherry, tobacco, earth and a variety of fresh red and black plums. Medium/full bodied, the fruit is ripe, sweet and fresh, for a Pomerol from 1982, let alone that this is 1982 Petrus, it's a bit of a let down. Don't get me wrong. This is a very good wine. But I was hoping to hear angels sing, instead it was more like the sounds of silence...
May 29, 2014points - Tasted 5918 Views
Fresh plums, flowers, forest floor, truffle, cherry pipe tobacco, 5 spice and dark berries opened the perfume. The palate enjoyed round, silky textures. But the finish is not exciting and is short. The levels of depth found in the best Pomerol wines are not present. This is a very good wine. But it's not a great Petrus. There are wines to drink and wines to sell. 82 Petrus belongs in the second category.
Dec 7, 2010points - Tasted 7319 Views
1978 Pétrus ( Pomerol)
This rustic style of Petrus is light in body and texture. The finish shows hints of green flavor coupled with fresh cherries.
May 8, 2006points - Tasted 3212 Views
1975 Pétrus ( Pomerol)
A powerful, robust, rustic style of Petrus that does not exactly float my boat. It's big, concentrated and deep, but without the hedonistic, opulent qualities that makes Petrus the special, unique wine it is supposed to be.
May 29, 2014points - Tasted 3697 Views
A very nice mature Pomerol, yes! A great vintage of Petrus, no. The perfume, with its gravel, spicy dark cherry, plum, truffle and tobacco nose was a treat. The wine had concentration, along with depth, but it lacked the purity, refinement and opulence Petrus can express.
Dec 21, 2013points - Tasted 3150 Views
Wild cherry blossoms, truffle, cocoa powder, forest and black cherry aromas start off the experience. Soft, delicate, polished and supple, there is an exotic quality to the fresh, sweet plums and cherries that is not available in other wines. This bottle was so good, I was sad to see it go.
Dec 9, 2013points - Tasted 3233 Views
It's not often I get to taste Petrus from bottle. So, I was more than thrilled when a friend brought a bottle to lunch. Mature in color, with bricking at the edges, truffle, smoke, tobacco, earth, cocoa powder, cedar and Asian spice created the complex set of aromatics. The wine has a masculine edge to its personality, finishing with plums, spice and black cherries. On the palate, the concentrated wine offered a combination of the exotic, opulent textures that Petrus is known for, but there was a bit of rusticity to the tannins that is never going to dissipate.
Aug 26, 2013points - Tasted 3346 Views
Big, bold, concentrated, but tannic and beefy in personality. Layer after layer of rich, chocolate covered blackberry with floral essence fill your palate. But the brawny style of the tannins take much of the pleasure away for me.
Nov 7, 2008points - Tasted 4537 Views
This was nothing to rave about. It was huge, very tannic and concentrated with elements of black fruit and spice. But it was not fun or memorable to drink. It was hard and steely. Will this ever come around?
Oct 1, 2003points - Tasted 4588 Views
1971 Pétrus ( Pomerol)
It is not often I get to taste Petrus, especially with bottle age, so this was an unexpected treat. The wine is all about the opulent, dense, sensuous textures. The fruit is ample, the nose, with its truffle essence is compelling, but it is the unique, mouth feel that separates this from most other wines, as it combines density, freshness, opulence and harmony. Fully mature, this is not a wine to hold for ages, as this is not going to get better.
Jan 3, 2017points - Tasted 2170 Views
1971 Petrus opens with a showy nose of dark chocolate, earth, forest floor, orange rind, truffle, mocha, plum and cinnamon stick. Soft, plush and opulent in texture, this stylish, fully mature Pomerol ends with a spicy, silky, rich, sweet, chocoalte covered, black and red plum finish. Previous bottles showed a little more power and freshness.
Oct 7, 2011points - Tasted 5976 Views
Full-bodied, rich, thick flavors of sexy, juicy, ripe fruit unfolds all over your palate. The sensation was like pouring wine the weight and density of motor oil that just glided across your tongue and palate. The fragrance was as complex as any wine or perfume I’ve ever nosed
Feb 22, 2009points - Tasted 4927 Views
Concentrated, rich, velvety plummy fruit, chocolate, flower and spice that coated your palate with silky essences of Merlot. This is like pouring liquid silk down your mouth!
Nov 7, 2004points - Tasted 4828 Views
1970 Pétrus ( Pomerol)
Fully mature, with a silky, exotic, opulent quality its earthy, truffle and cherry character, this is at absolute peak. If you're lucky enough to own a bottle, or rich enough to buy one, there is no reason to age this any longer.
Nov 26, 2015points - Tasted 2914 Views
Stunning in every way, with its expressive, complex, earthy, spicy aromas of black cherry liqueur, coconut, dark chocolate and truffle. Soft, lush and opulent, everything is in all the right places. I cannot imagine this getting any better. If you are lucky enough to own a bottle, drink it.
May 29, 2014points - Tasted 3980 Views
Wow! This exotic spice rack, filled perfume is intoxicating. Cinnamon, anise, cloves, tobacco, plums, coffee, truffle, dark chocolate, violets and more scream from the glass. And that's just the opening act. The real deal is when this silk drenched wine floods your palate with velvety textures. This intense wine offers purity, balance, finesse and harmony made even better by decadent, syrupy, spicy fruit that remains on your palate for close to 50 seconds! So this is Petrus. It was a pleasure to finally meet you. If I don't get to see you again, please know, I had a great time spending the night together.
Jan 5, 2008points - Tasted 4685 Views
1967 Pétrus ( Pomerol)
Not much going on here anymore. The fruit has mostly faded away, along with the once, silky textures. The complex, earthy, truffle laden nose is better than the rustic plum palate presence. If you need this for a birth year, I get it. Else, drink up.
Apr 16, 2016points - Tasted 1637 Views
1966 Pétrus ( Pomerol)
A definite contender for the most austere vintage of Petrus I remember tasting, the wine has a rustic character to its earthy, truffle and plum point of view. The wine has volume, and it's still relatively youthful, but it lacks elegance and charm. At today's prices, this is more than a bit difficult to swallow.
Apr 16, 2016points - Tasted 2198 Views
1964 Pétrus ( Pomerol)
From a perfect bottle that was owned and cellared by the same family since release, this was thrilling to taste. Intense ripe and over ripe fruits, plums, truffle, chocolate and earth, this was ongk intense and pure opulence.
May 8, 2014points - Tasted 2912 Views
Slighty more interesting on the plum floral, spice, wet earth and fennel nose than on the palate. The wine, at least this bottle was slightly rustic on the palate, with hints of green in the finish. Served blind, it was sad to see it was Petrus from such a famed year. Drink up if you are lucky enough to have a bottle. If you are lucky enough to know someone with a bottle, have them drink up and share it with you sooner than later.
Dec 21, 2013points - Tasted 2092 Views
1959 Pétrus ( Pomerol)
Slightly better in the nose, with its truffle, black cherry, cinnamon, smoke, tobacco and earthy profile, the wine was loaded with earthy, cherries in the finish. But it lacked the silky, opulent, decadent qualities of Petrus, as well as Pomerol in the finish.
Nov 26, 2015points - Tasted 1900 Views
The wine offered an intoxicating perfume of cassis, earth, plums, truffles, tobacco and exotic spices. The texture was pure silk and velvet.
Apr 15, 2006points - Tasted 3725 Views
1955 Pétrus ( Pomerol)
What a nose! This rockstar blasts off with its rich, earthy, spicy, cherry pipe tobacco and floral aromatic display. Even better with the silky, sexy, sensuous, exotic textures of pure, sweet, red cherries, plum and cocoa in the long finish.
May 7, 2015points - Tasted 2665 Views