Awards/Ratings

Robert Parker (Wine Advocate) 90 (Dec 1993); James Suckling ~92 ; frequently sold at major auction houses with high realized prices

Tasting Note

Mature and elegant: tertiary notes of truffle, leather, tobacco, blackcurrant, dried plum and caramel. Medium-bodied with a velvety texture, softened tannins and a long, mineral-tinged finish.

Food Pairing

Roasted lamb or beef, mushroom or truffle risotto, aged hard cheeses; Asian: Peking duck, char siu or hoisin-glazed pork, rich mushroom or soy-braised dishes.

Production Method

Hand-harvested Merlot, traditional fermentation in temperature-controlled vats, malolactic fermentation; aged in French oak barrels with careful parcel selection.

Vineyard Info

Pétrus is an 11–11.5 ha Pomerol estate on unique blue-clay soils. Elevated to fame under Edmonde Loubat (mid-20th century) and managed/distributed by Maison Moueix; tiny annual production and global prestige.