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    Petrus

    About Pétrus

    Pétrus is one of the world’s most collectable wines. We would argue that it is Bordeaux’s most prestigious wine. The vineyard of Pétrus covers just 11.4 hectares (28 acres) and is situated on the plateau on the eastern side of Pomerol on Bordeaux’s Right Bank. The vineyard sits at the top of a 20-hectare (49-acre) hillock (called the Pétrus boutonnière). It has topsoil and subsoil high in iron-rich clay – distinctly different from surrounding vineyards. This terroir gives Pétrus a unique power and aging potential.

     

    The uniqueness of Pétrus is also partially the result of its very old vines (average age exceeding 45 years). Pétrus was also one of the first in Bordeaux to implement green-harvesting (éclaircissage) to lower yields and increase the concentration and power of the wine. Grapes are hand-harvested over two to three days, although the vineyard's small size permits harvesting to be completed in one day if necessary. This means that all grapes are picked at the optimal time. A stringent pre-assemblage vat selection is carried out and certain parcels are rejected as not worthy of the Grand Vin. The young wine is aged in 50% new French oak barrels for 12 to 16 months. An average year might yield at most 30,000 bottles.

     

    Pétrus is a collectors’ and critics’ darling, feted by all who have the money or access to be able to sample this most powerful and unique wine. Robert Parker has awarded Pétrus no less than 8 perfect 100-point scores!



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    Product Name Region Qty Score Price
    Bordeaux 1 92 (WS) HK$105,290.00
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    Wine Spectator (92)

    Dark red, with an amber edge. Aromas of chocolate, stewed berries, Merlot and raisins. Full-bodied, velvety and rich. Lovely palate. Delicious now, but will hold on. An autumnal wine.--Bordeaux retrospective.
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    Bordeaux 1 93-96 (VN) HK$110,435.00
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    Vinous (93-96)

    Saturated ruby-red. Brilliant nose features kirsch, dark berries, and iron scents, with an overlay of perfumed, spicy oak. Lush, sweet and fragrant in the mouth, with a sappy freshness; clearly made from low yields. Finishes with toothcoating but suave tannins and remarkable persistence; stains the palate with spicy bitter cherry and citric skin flavor. As with the '94, clearly the best wine in the Moueix portfolio on this day.
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    Bordeaux 1 94 (WA) HK$124,000.00
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    Wine Advocate (94)

    This wine is turning out much in the style of such wonderful Petrus vintages as 1967 and 1971. Although not as outstanding as either the 1998 or 2000, it displays beautiful intensity and finesse in a more evolved style than one normally expects from this estate. The wine has a dense, nearly opaque ruby/purple color, sweet black cherry, mulberry, truffle-infused fruit, full body, low acidity, admirable purity, and sweet tannin. It should be ready to drink in 5-6 years, and will last for two decades. Anticipated maturity: 2007-2030. Only 2,400 cases were produced.
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    Bordeaux 1 98 (WI) HK$140,855.00
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    The Wine Independent (98)

    Medium to deep garnet-purple colored, the 2012 Petrus needs vigorous swirling to uncover notes of plum preserves, kirsch, and blueberry compote with hints of crushed rocks, truffles, licorice, and dried roses. Medium to full-bodied, the palate is laden with spicy black fruit layers and superbly ripe, rounded tannins, giving just enough freshness to lift the long earthy finish. A stunning achievement for this vintage, give it another 5-7 years in the cellar and drink it over the next 25 years+.
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    Bordeaux 1 100 (WCI) HK$326,050.00
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    The Wine Cellar Insider (100)

    Deep ruby in color, here you find truffle, dark chocolate, coffee bean, cigar box, black cherry and dark plums. Full bodied, elegant, velvety, opulent, sweet and fresh, the presence on the palate is silk and velvet in the texture with purity and sweetness to the fruits. The wine is hedonistic as well as intellectual, and a little bit firm. There is serious aging potential. The wine really sticks with you, for over 60 seconds in the finish. Give this at least 15 or more years in the cellar to develop before popping a cork.
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