France
Petrus 1999 Pomerol
Fragrant and finely drawn, with red berries, black truffle and sage leading into plum, blackberry and a savoury touch of olive. The palate is medium-bodied and supple, balancing a velvety texture with fresh definition and finely grained tannins. Chocolate shavings and earthy detail emerge through the middle, while the finish stays poised, lyrical and persistent. A mature Pomerol of elegance rather than sheer weight, ready to enjoy with careful decanting.
Pétrus 2000 Pomerol
Deeply concentrated and complex, with blackberry, wild strawberry and plum layered with cedar, pencil box, mocha, cocoa, vanilla, liquorice and earthy truffle. The palate is rich and seamless, combining sweet tannins with a dense, silky texture and a long, savoury finish. Decant for about three hours and serve with roast leg of lamb or slow-braised beef.
Pétrus 1998 Pomerol
Intense and opulent, with plum, blackberry, blueberry and chocolate-coated cherry framed by truffle, flowers, smoke, liquorice and a cool menthol lift. Full-bodied and concentrated, the palate is rich yet polished, with silky texture, fresh acidity and a long, limestone-tinged finish. Allow two to three hours in a decanter and serve with beef, lamb or truffle-accented dishes.
Pétrus 2005 Pomerol
Youthful and intensely concentrated, with blueberry, floral notes, vanilla and coffee emerging from a layered, refined bouquet. The palate combines remarkable depth with fresh acidity, ripe tannins and a silky, well-integrated texture, carrying its fruit through a long, expansive finish. Give it three to four hours in a decanter and serve with pork ribs, roast lamb or beef.