The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Uutiset
Wine Enthusiast - Roger Voss - June 01, 2014
97 Points "This extravagantly perfumed wine has great juicy, ripe fruits. The tannic structure is almost secondary in the welter of ripe fruits, but it is enough to promise aging. Acidity and rich fruitiness partner each other to give a wine that is both fresh and powerful. Drink from 2020."
The Wine Advocate - Robert Parker - April 01, 2014
95 Points "A dense ruby/purple-tinged color and restrained but intriguing aromas of kirsch, raspberry jam, wood spice, and mulberries are found in this full-bodied Petrus. An undeniable success in 2011, it is rich, layered and pure with light to moderate tannin, but seems slightly less muscular and tannic compared to its stablemate, Trotanoy. Forget it for a few years and drink it over the following 25 years. Made from 100% Merlot, it tips the scales at 13.5% alcohol. In short, it is typically open-knit and already showing very well. This is quite opulent."
JamesSuckling.com - James Suckling - January 28, 2014
95 Points "This is tight and firm, with blueberry and blackberry character, and hints of sweet tobacco. Some wet earth, too. Black olives. Full body and very tight, with ultra-fine tannins and a fresh finish. Powerful and muscular. Try after 2023."
Viinin Kuvailu
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.
Little known 50 years ago, this château has seen the rise of a myth about the uniqueness of its wine. The wine’s inimatibility is due to many factors, first of all, an exceptional terroir - 40 meters above sea level, the highest point of the appellation - with a layer of heavy clay soil and an iron subsoil. These are ideal conditions for the expression of the Merlot grape. With such a special terroir, the approach in the vineyard and cellar is traditional and respectful.
The work done in the vineyard is fastidious - severe pruning in the winter, regular ploughing, crop-thinning, de-leafing, manicuring the clusters in the summer - and allows the perfect ripening of the fruit. The grape are manually harvested within two afternoons and sorted before crush.
Fermentation is carried out gently, without any overextraction, in temperature-controlled concrete tanks. The blend, very often pure Merlot, is defined in December and the young wine is aged in 100% new oak barrels.
This property made famous by Madame Edmond Loubat and then by Monsieur Jean-Pierre Moueix, culminates at 130 feet on the plateau of Pomerol. Ets Jean-Pierre Moueix is responsible for the cultivation, vinification and aging as well as the export distribution of Petrus wines.
Wine Information
2011 Petrus Interview with Olivier Berrouet
Tb “How did you deal with the tannin levels with 2011 Petrus?”
Olivier Berrouet “You’re right. We have higher tannin levels in 2011 Petrus than we did in 2010 or 2009. But due to our soft extraction, the tannins are not aggressive and the wine feels soft.”
Tb “When do you decide it’s time to harvest in Pomerol?”
Olivier Berrouet “Harvesting is always based on the taste of berries. We focus on taste when we decide to pick. It’s never based on the tannins or polyphenols.”
Tb “Once you’ve decided the fruit is ripe, how long do you wait to pick?”
Olivier Berrouet “We move quickly. With Merlot, you have a short picking window. Merlot needs to be picked when it’s ripe. If not, the fruit will begin to degrade quickly.”
Tb “What was the growing season like for you with regards to 2011 Petrus?”
Olivier Berrouet “At Petrus in Pomerol, we experienced a dry, warm spring until July. That helped us get high tannins and the polyphenols we wanted.”
Tb “So what happened?”
Olivier Berrouet “The problem with 2011 Bordeaux Petrus was the lack of sunshine. We were 150 hours short in terms of sunlight. The lack of sun did not allow the fruit to obtain the same level of ripeness and alcohol we achieved in 2009 and 2010.”
Tb “What did you get from the growing season and 2011 Petrus that you really liked?”
Olivier Berrouet “We have a huge potential of tannin and structure that allowed us to produce a very good Bordeaux wine in a classic style.”
Tb “What was your biggest concern during the vinification?”
Olivier Berrouet “Fear of over-extraction. 2011 Petrus required sensitivity during the process. We had to make sure we did not get too many unripe tannins. So we were soft and careful, and made sure the cap was kept moist.”
Tb This was not like 2009 or 2010, was it?
Olivier Berrouet With a laugh and a smile, he said, “In 2009 and 2010 you had to work hard to make bad wine. It was quite the opposite in 2009. 2011 Bordeaux is a winemakers vintage!”
Tb “How is your construction coming along?”
Olivier Berrouet “Our new facilities will be finished in time for the 2012 Bordeaux vintage!”
Tb “What are some of the changes you’re making at Petrus?”
Olivier Berrouet “We’ll have a new vat room for starters.”
Tb “How will this differ from your current vat rooms?”
Olivier Berrouet “We will still maintain the same type of traditional, square, concrete vats. But we’ll have much more control during fermentation as we’ll have a total of 12 new vats ranging from 50 hectoliters, up to 130 hectoliters.”
Tb “With 12 new vats, does that correspond to the number of parcels in the vineyards?”
Olivier Berrouet “We have 14 blocks in total at Petrus.”
Tb “Within those 14 parcels, what is the average age of your vines?”
Olivier Berrouet “On average, at Petrus, our vines are about 40 years old. However our oldest block was planted in 1952.”
Tb “How often do you replant at Petrus?”
Olivier Berrouet “Our program at Petrus is to replant one hectare every 7-9 years. However, at some point, when a block becomes too old, the entire block must be replanted. That makes it easier to work the vines and retain homogenous character at Petrus.”
Viinilasisuositus
Viinin keskihinta
| 2016 | 2015 | 2014 |
|---|---|---|
| 1 521€ +2.1% | 1 490€ +2.4% | 1 455€ |
This data comes from the FINE Auction Index, a composite of average prices for wines sold at commercial auctions in 20 countries. The average prices from each year have been collected since 1990. This chart plots the index value of the average price of the wines.