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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.
Château Petrus 1934 by Nuikki
As I was walking along a narrow, winding and long ago paved Route de Lussac towards the vineyard that produces the most famous and expensive wine in the world, the scenery in front of me was somewhat different than expected. Grey fields divided in small patches line the road and buildings far from each other resemble more modest, poorly tended farm buildings than splendid manor houses of famous vineyards. There is hardly any traffic and no sight of tourists. It is anyhow just here on this highest ground of Pomerol that many of the world´s most wanted, full-bodied and costly wines are born.
The main building of Château Petrus is gray and not at all conspicuous in its majestic silence. Only the magical letters engraved on the wall remind me of our first, almost accidental encounter years ago. As a reminder of this encounter are my shoes, presumably with a permanent layer of clay on them - the shoes that I wore when I walked on the fields of Petrus with deep emotion. The clay stuck on my shoes is the most precious in the world and certainly thickest and hardest clay that ever bore my feet!
The manor itself is deserted and uninhabited and resembles a monument more than a functional vineyard. It is exactly that modesty of the appearances, desolation of the estate and not easily discovered site that create the almost absurd contrast considering the halo that shines above Petrus - the glory that makes this thousands of dollars worthy, velvet smooth and deep red wine even more mysterious and enchanting to each and every wine lover.
As well 1934 Petrus looked fascinating to me. There were only remains of labels left and no capsule whatsoever, but it had branded cork with all the much-needed information. Level was top-shoulder and it was decanted 1 hour before tasting. Color was quite cloudy and unhealthy looking, but the nose was incredible; wide open with odd but seductive mix of chocolate, truffles, black currant and caramel-scented aromas! Full, rich and sweet wine with soft and well-balanced finish. Not as deep, fat and concentrated than the best Petrus from 1940´s and 1950´s, but one of the best Bordeaux from vintage 1934, which I have ever tasted. This was very enjoyable, I wish I had more.