1955 Pétrus Pomerol Bordeaux France Wine Tasting Note
8336 Views
|
1955
Pétrus (Pomerol)
Clearly, not as good as the previous bottle. Better on the palate, with its round, earthy, truffle-laden, chocolate, and plum core of fruits, than on its discreet perfume, which displayed its earthy, truffle character with just a hint of red plums, and cocoa. Every bottle at this age is unique, with some bottles showing much better than others. That being said, this is not a wine to hold for further development. Drink from 2025-2030. 512 Views Tasted May 20, 2025Purchased on release by a friend, this was simply off the hook. Elegant, silky, showy, flamboyant and loaded with start to finish with truffles, smoke, coffee beans, tobacco, roasted red plums, herbs and spice. The finish was soft, silky and elegant, with bright, earthy, spicy red fruits that lingered long after the wine was gone. 3,010 Views Tasted Apr 5, 2022What 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. 4,814 Views Tasted May 7, 2015 |
When to Drink Petrus, Anticipated Maturity, Decanting Time
Petrus is much better with at least 15-20 or more years of aging in good vintages. Young vintages can be decanted for 2-4 hours or more. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment. Petrus offers its best drinking and should reach peak maturity between 15-50 years of age after the vintage.
Serving Petrus with Wine, Food, Pairing Tips
Petrus is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
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.