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.
Unfortunately we have tasted more fakes than real ones - beware of bottles especially with large vintage marks on the corks.
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.
Pétrus 1947 has been tasted with by Tb enthusiasm more than 40 times, but only on 25 of them has it been blessed with a perfect 100 points. This is mainly because there are so many variable négociant-bottlings and regrettably also innumerable frauds for sale.
1947 was a legendary vintage on the right bank of Bordeaux. It was extremely hot at the time of harvest and the warm grapes were so rich in sugar that the winemakers had problems in controlling the fermentation. Many wines had residual sugar and most had high volatile acidity, but this was masked by the richness and concentration of the fruit. The wines were attractive at youth but have lasted extremely well in most cases.
In 2009, I had this again, from our own cellar and for my birthday. It had spent all its life in two very cold cellars and so it had a great level and a film-like deposit on the side of the bottle. Completely deep, dark colour to the rim. The most intoxicating, chocolate liqueur nose, all opulence and luscious blackberries turning to black cherries. An unbelievable sweet candied violets taste. No sign of any physical decline, or volatility. Glorious flavours of a compote of plums. We decanted it half an hour before drinking and, after 40 minutes in the glass, it had a bouquet of sandalwood. What tremendous impact - the most decisive Claret ever. I felt I had never tasted a more exciting wine than this bottle - Mouton 1945 is the 'classic', but this is the most deliriously fantastic. Serena Sutcliffe, MW
Average Bottle Price
|3 766€ -5.8%||3 998€ -2.8%||4 112€ -14.1%||4 789€ +19.5%||4 009€ -30.2%||5 744€ +27.6%||4 500€ +31.3%||3 428€ +94.1%||1 766€ +126.4%||780€|