Pétrus
Pétrus
AboutPétrus
Petrus is a compact Pomerol estate on Bordeaux’s right bank and is properly styled without the word Château in its official name. The Arnaud family held the property in the nineteenth century before Edmonde Loubat assembled full ownership during the first half of the twentieth. Jean-Pierre Moueix helped build its post-war commercial presence, and the Moueix family later became the controlling owner.
The vineyard is planted overwhelmingly to Merlot on the clay-rich Pomerol plateau, with exact plantings treated as a current estate fact. Pomerol has no 1855 classification, so Petrus is not described with a nonexistent formal growth rank. Pétrus remains a Pomerol estate on the plateau, centred on Merlot and held by the Moueix family.
Pétrus 1998 Pomerol
French Red
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 1999 Pomerol
French Red
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 2004 Pomerol
French Red
Refined and structured, with black cherry, plum and cassis supported by earth, truffle, graphite, dark chocolate and gentle spice. Rich and full-bodied, the palate brings ripe black fruit, well-integrated tannins, balanced acidity and a smooth texture into a long, lingering finish. Give it about three hours in a decanter and serve with duck, roast lamb or mushrooms.
Pétrus 2000 Pomerol
French Red
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 2005 Pomerol
French Red
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.