x
  • Country ranking ?

    5 160
  • Producer ranking ?

    60
  • Decanting time

    3h
  • When to drink

    now to 2040
  • Food Pairing

    Roast Pauillac Lamb

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 1986

Château Pétrus

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

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Written Notes

The second flight began with the 1986 Petrus and a nose full of red cherry fruit with a shot of cough syrup. Its feminine nose also emitted garden, earth and chocolate aromas, and its palate was a touch sweet. The Hedonist found there still to be a lot of tannins left, and its sandpapery finish backed his opinion up. The palate headed in a candied and caramel direction, ‘a little raisiny’ per James, and ‘baked’ per The Hedonist
  • 93p

This is another wine made during the period when Christian Moueix and his conservative oenologist, Jean-Charles Berrouet, were obviously harvesting very early and also, to my mind, doing entirely too much fining and filtration before the wine got in bottle. My cask tasting notes were significantly higher on all the vintages in the early to mid-eighties, but as most of the wines have aged in the bottle, they have become increasingly weedy, herbaceous, with Medoc-like austerity and excessive tannins for the meager fruit. The 1986 is showing medium ruby/garnet color with considerable amber at the edge. The indifferent bouquet offers up notes of roasted vegetables, Japanese green tea, some smoke, a hint of sweet cherry, and some loamy, earthy, almost mushroomy notes in the background. The wine is austere on the palate, with high tannin and moderate fruit. For Petrus, this is a major disappointment and continues to decline in quality.

  • 86p

A level fill, ruby with garnet rim. Herbs and green peppers, touch of coffee, spices and vanilla. Leanish body, fresh acidity, oak tannins firm and almost unpleasant, agressive at least, lean and short finish. Again not impressed with this Château. 86

  • 86p
Ruby core with some browning to the edges. Nose of cedar , brown sugar and a hint of blueberry. Very tannic on the palate but also showed chocolate , eucalyptus , leather , and blackberry. A very well crafted wine , but still cloaked in hard tannins I'm not sure will ever resolve.
  • 92p

Information

Origin

Bordeaux, Pomerol

Vintage Quality

Excellent

Value For Money

Good

Investment potential

Good

Fake factory

None

Glass time

2h

Highlights

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