Description

The name Pétrus first appeared in 1837, when the estate was owned by the Arnaud family. It was owned by this family since the end of the 18th century and the original vineyard was less than 7 Ha.

The vineyard, situated on the plateau in Pomerol on the right bank of the Gironde estuary, had been planted almost entirely with Merlot (95%). Only 5% was reserved for Cabernet Franc, but in 2010 they changed to 100% Merlot grapes. Although the wines from Pétrus were considered one of the best from Pomerol in the 19th century, it was not until the end of World War 2 that the wine became famous throughout the world with the fantastic 1945.

The widow Madame Loubat became the sole proprietor of the domaine in 1940. She became an passionate and dedicated wine grower throughout her life and started to co-operate with the Moueix firm. Jean-Pierre Moueix acquired the exclusive distribution rights of Pétrus in 1945 as well and began selling the wines outside France. After the harsh winter of 1956, almost 70% of the vineyard was destroyed. Instead of replanting, Madame Loubat decided to cut back the vines on surviving rootstocks, thus ensuring that the average age of the vines remained high. Madame Loubat died in 1961, and the property was divided into 3 shares.

In 1969 5Ha of vineyard was bought from the neighbor Château Gazin. When Jean-Pierre Moueix died in 2003, his son Jean-François Moueix became the owner of Pétrus. The surface area of Pétrus covers 11.4 Ha and the average age of the vines is 45+ years.

All the grapes are harvested by hand and because the vineyard is quite small, the harvest can be done in one to three days only. The selection of the grapes is rigorous. There is no second wine, so the average production is about 25.000 – 30.000 bottles every year.

Tasting Notes

Tasted at Bordeaux Index’s annual 10-Year On tasting in London. The 2006 Petrus now seems to be evolving more slowly than the 2006 Le Pin: the fruit darker with raspberry coulis, mulberry, hints of marmalade and crushed rose petals coming forth. The palate is medium-bodied with fine tannin, gently gripping the mouth and demonstrating admirable weight and complexity. It is probably ready to drink now, but the substance here suggests that it will age for another decade and continue to offer pleasure long after. [96 Points, Neal Martin – May 2016, robertparker.com]