x
  • Country ranking ?

    3 969
  • Producer ranking ?

    51
  • Decanting time

    1h30min
  • When to drink

    now to 2030
  • Food Pairing

    Noisettes of venison with sauce grand veneur

The Story

Drinking Pétrus may be an unforgettable experience. We has been lucky to have the opportunity to taste most of its great vintages. That is why wine enthusiasts often come to us for advice. First, WeI advise you to choose a good vintage, an excellent one if your wallet allows. If you taste a poor vintage, you will notice how it raises above most other wines of the same vintage, but you will miss the actual point of Pétrus.

Second, purchase wine that is at least 10 to 20 years old, because a young Pétrus is difficult to approach, besides which oak and tannins predominate in its taste. Young Pétrus may be impressive, but it ages fantastically and requires more time than any other Pomerol wine to reach its culmination. Finally, We would advise you to decant the wine with care and well in advance, and also to give it time to develop in the glass. Then you will have the opportunity to enjoy an unforgettable experience.

 

 

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Vintage 1973

Christian Mouiex has a problem that many of the world's winemakers would love to be burdened with. The demand for his wines is so huge that collectors are prepared to pay almost anything to get even one bottle. The high price leads to high quality expectations. This often means disappointment, because just like the other top wines of the world, Pétrus is often drunk much too young, when its taste is still raw and undeveloped. Pétrus requires at least 20 years to mature.
Pétrus' fame is to a large extent attributable to Madame Edmond Loubat. She bought the estate piecemeal between 1925 and 1945. Madame Loubat had strong faith in the quality of her wines and asked higher prices than any other producer in Pomerol. Jean-Pierre Mouiex was the perfect partner for her. Mouiex was a négociant from Libourne and owned some properties himself. Mouiex was successful in marketing Pétrus and catapulted it into global fame. When Madame Loubat died in 1961, Mouiex became part-owner in Pétrus. Today, the Mouiex family owns most of it. The son of Jean-Pierre Mouiex, Christian, has been responsible for winemaking at Pétrus since 1970, supported by Jean-Claude Berrouet.
The myth surrounding the Pétrus vineyard is firstly due to its unique terroir (a bump located at 40 meters high on the famous terrace of Pomerol, made of deep clay lying on iron pan) on which Merlot grape variety expresses itself exceptionally and resists naturally to the climatic variation. The grapes are picked only in the afternoon, when the morning dew has evaporated, so as not to risk even the slightest dilution of quality.
Drinking Pétrus may be an unforgettable experience. I have been lucky to have the opportunity to taste most of its great vintages. That is why wine enthusiasts often come to me for advice. First, I advise you to choose a good vintage, an excellent one if your wallet allows. If you taste a poor vintage, you will notice how it raises above most other wines of the same vintage, but you will miss the actual point of Pétrus. Second, purchase wine that is at least 10 to 20 years old, because a young Pétrus is difficult to approach, besides which oak and tannins predominate in its taste. Young Pétrus may be impressive, but it ages fantastically and requires more time than any other Pomerol wine to reach its culmination. Finally, I would advise you to decant the wine with care and well in advance, and also to give it time to develop in the glass. Then you will have the opportunity to enjoy an unforgettable experience.


Soil: dark clay
Production area: 12ha
Grape varieties: 95% Merlot, 5% Cabernet Franc
Average age of vines: 42-45 years
Harvest method: hand picked
Winemaking: fermentations take place in thermo-regulated concrete tanks
Ageing: 100% new oak barrels for 18-20 months

info@jpmoueix.com
www.moueix.com

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Tasting note

color

Medium and Brick red

ending

Medium, Round and Pure

nose

Wide, Fresh, Generous and Refined

recommend

Yes

taste

Average in Acidity, Balanced, Good texture, Light, Harmonious and Elegant

Verdict

Oxidised

Written Notes

The 1973 Petrus had more green olive and veggie in its nose, not in an off-putting way. This was tasty, fleshy and actually ripe with some good tomato flavors. There was a nice mineral complexity to the lightly vimful ’73, which was still in a good spot and one of the sleeper vintages of the entire weekend (91).
  • 91p
Beautiful developed brick red colour. The elegant nose is fragile and delicate with perfumery notes and red fruit. The nuanced palate has matured tannin and refreshing acidity. Charming velvety mouth-feel with impressive depth and length.
  • 93p
Beautiful developed brick red colour. The elegant nose is fragile and delicate with perfumery notes and red fruit. The nuanced palate has matured tannin and refreshing acidity. Charming velvety mouth-feel with impressive depth and length.
  • 91p

Information

Origin

Bordeaux, Pomerol

Vintage Quality

Below Average

Value For Money

Poor

Investment potential

No Potential

Fake factory

None

Glass time

1h

Highlights

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Wine Moments

Here you can see wine moments from tastingbook users. or to see wine moments from your world.

93p
 Essi Avellan MW / Editor of the Champagne magazine, Pro (Finland)  tasted  Pétrus 1973  ( Château Pétrus )

"Beautiful developed brick red colour. The elegant nose is fragile and delicate with perfumery notes and red fruit. The nuanced palate has matured tannin and refreshing acidity. Charming velvety mouth-feel with impressive depth and length. "

1y 10m ago

91p
 Juha Lihtonen, Sommelier (Finland)  tasted  Pétrus 1973  ( Château Pétrus )

"Beautiful developed brick red colour. The elegant nose is fragile and delicate with perfumery notes and red fruit. The nuanced palate has matured tannin and refreshing acidity. Charming velvety mouth-feel with impressive depth and length. "

4y 8m ago

91p
 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  Pétrus 1973  ( Château Pétrus )

"The 1973 Petrus had more green olive and veggie in its nose, not in an off-putting way. This was tasty, fleshy and actually ripe with some good tomato flavors. There was a nice mineral complexity to the lightly vimful ’73, which was still in a good spot and one of the sleeper vintages of the entire weekend (91)."

4y 9m ago

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