x
  • Country ranking ?

    600
  • Producer ranking ?

    14
  • Decanting time

    45min
  • When to drink

    Now
  • Food Pairing

    Roast lamb served medium-rare

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.

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The 1921 Petrus (never before tasted) was, to state it mildly, out of this universe! The opaque color displayed considerable amber at the edge, but the blockbuster nose of black-raspberries, freshly brewed coffee, and mocha/toffee-like candy was followed by one of the sweetest, most opulent, thick, juicy wines I have ever tasted. Extraordinarily rich and opulent, with interesting cedar notes to the succulent flavors, this huge, unbelievably concentrated wine could have been mistaken for the 1950 or 1947. If ever I were to kill for a wine .....

The 1921 L'Eglise-Clinet and 1921 Petrus were two of the most profoundly great wines I have ever consumed.

One of the unmistakable impressions left by the entire Rodenstock tasting (every series was served blind) was how frequently the less-renowned Pomerols and, to a lesser extent, St.-Emilions triumphed over their more renowned and aristocratic brethren from the Medoc and Graves. In the flight of 1921s, the right bank wines were examples of profoundly concentrated, extraordinary Bordeaux.

Other than a handful of 1921s that ranged from several surprisingly strong examples of Montrose, to old, decrepit bottles of Cheval Blanc, this great vintage has largely escaped my palate. But to paraphrase the late A.J. Liebling, "if you can't afford them, then it's nice to know someone who can." 1921 was one of those extremely hot Bordeaux growing seasons (more recently 1947, 1949, 1959, 1982, 1989, and 1990 have enjoyed similar summers and harvests). Because of high alcohol, low acidity, and a certain fragility to the wines, the vintage has always been considered to be very great, but short-lived.. This flight represented an extraordinary, once in a lifetime opportunity to look at some of that vintage's greatest wines - all purchased from private cellars in Europe in pristine condition. Only the Gruaud Larose had been recorked.

The notes for this wine are taken from the description of Series V - Flight B of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock. Many years after the tasting from which this note derives allegations were made concerning the authenticity of old and rare bottles of wine sold by Hardy Rodenstock to collectors around the world. The matter has been the subject of numerous articles, litigation and at least one book. Mr. Parker believes that the wines served to him at this tasting were authentic so this note and the others from that specific tasting continue to be posted on eRobertParker.com.

 

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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.

 

 

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Tasting note

color

Full

ending

Long, Lingering and Spicy

flavors

Coffee, Cedar and Tobacco

nose

Intense and Refined

recommend

Yes

taste

Perfectly balanced, Concentrated, Ripe, Full and Sweet

Verdict

Possible fake

Written Notes

As if that wasn’t enough, the next flight took it up another notch, also all Nicolas Reserve bottlings. Cigar jumped out of the nose, accompanied by some George Clinton chocolate funk. It became distinctive chocolate Tootsie Pop, and Wendy similarly picked up on ‘thick molasses.’ Exotic fresh grass balanced out this Big Boy ‘100 point’ wine. Its palate was long and great, ‘sweet’ per Wendy and full of chalk and minerals. Delicious, this 1921 Petrus maintained both its balance and its grace
  • 97p
In its early days – that is to say up until 1947 – this was beyond question the best Pétrus ever made. We have tasted this rarity quite a few times. The first encounter was from a ‘rare’ double magnum, which, was unfortunately fake. The others have been château-labelled bottles. Good looking bottle with château label and capsule. Level was top-shoulder. Decanted only for 25 minutes. Astonishingly dark colour, still practically black in the core. On the nose full, rich with loads of spice and tobacco over ripe, fat fruit. A seductively deep, chocolate-like sweet fruitiness. On the palate this has a fantastically sweet and well-structured old-vine intensity of flavour. Real depth here. Quite big and powerful, yet there is finesse in the form of silky texture, elegant acidity and soft tannin. An absolutely outstanding long, and multi-dimensional finish. One of the best Pomerols ever made.
  • 98p
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Information

Origin

Bordeaux, Pomerol

Vintage Quality

Excellent

Value For Money

Good

Investment potential

Good

Fake factory

Every second bottle is a fake

Glass time

30min

Drinking temperature

17

Other wines from this producer

Saute-Loup Reserve de La Famille

Highlights

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