1990 Pétrus Pomerol Wine Tasting Note

1990 Pétrus  (Pomerol) 98

This is not a wine I see often, for obvious reasons. Frankly, it has not been the most consistent performer with scores ranging from 94-97. But this bottle was a show-stopper! Rich, generous, pure and opulent, as well as youthful, the floral, truffle, plum, cherry and wet earth nose rocked. But the palate stole your focus with its multiple layers of fruit, dark chocolate and surreal velvet drenched textures. What a thrill to experience.

735 Views   Tasted

Powerful, intense, concentrated, rich, deep and long, at close to 30 years of age, this is still youthful. The ripe, deep plummy fruit, earth, truffle and floral notes are further complicated by the sensation of wet clay. There is a lot of potential here, but I wonder if all that is hoped for will ever find its way to the surface. Served double blind with the 1989 Petrus, the 1990 came in second place.

5244 Views   Tasted 97

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....

4776 Views   Tasted 97

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.

5554 Views   Tasted 96
Petrus 1 300x2252 Wine Tasting Notes, Ratings

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 15-45 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.

 

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