x
  • Country ranking ?

    767
  • Producer ranking ?

    15
  • Decanting time

    2h
  • When to drink

    now to 2025
  • Food Pairing

    Herb Roasted Prime Rib

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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Unfortunately we have tasted more fakes than real ones - beware of bottles especially with large vintage marks on the corks. 

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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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Wine Information

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.
PN

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

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Average Bottle Price

2017 2015 2014 2013 2012 2011 2010 2005 2000 1995
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€

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.

Latest Pro-tasting notes

33 tasting notes

Tasting note

color

Full, Brownish and Healthy

ending

Long, Extensive and Pure

flavors

Port-like, Chocolate, Perfumed, Blackcurrant, Vanilla and Voluptuous

nose

Mature, Generous, Refined and Complex

recommend

Yes

taste

Average in Acidity, Warming, High tannin, Well-structured, Complex, Unbalanced, Youthful, Round, Vigor, Full and Drying tannins

Verdict

Full-bodied and Outstanding

Written Notes

I have tasted Pétrus 1947 with enthusiasm more than 30 times, but only on 17 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. This bottle of 1947 Pétrus is a great one, deep coloured and very rich. There were many négociant bottlings made of this wine, most being very good. It needs decanting, but will develop rapidly in the glass and last several hours if you manage to control yourself that long. An interesting curiosity is that this wine was difficult to sell shortly after the war. The English importer Avery’s of Bristol needed several years to sell their small allocation. The bottle was in excellent condition. Château-bottling. Decanted 1.5 hours. This celebrated Pétrus had a deep, dark colour and a pleasant, delicious, intensive and mature nose that reopened our senses of smell. The flavour was truly intensive, abundant and densely fruity. The wine had a structure of a port, plentiful in an almost jam-like manner. Splendid balance and elegance. This has the softness and roundness that is typical of the best Pétrus made wholly of Merlot. As a grand wine that remains noble and exceptional, we have always felt remarkably ‘rich’ when enjoying this wine.
  • 100p

The 1947 Petrus is a legendary Pomerol, alas, one too often the target of nefarious forgers. This bottle is genuine, served at a private dinner by a famous Belgian collector whose family purchased Petrus bottles long before it came to fame. This is a bottling by Vandermeulen. It is commensurate with its age, quite degraded on the rim with a deep brick core. The bouquet is divine from the start, heady Lamar’s of more black fruit than red, laced with shavings of black truffle and mint, surprisingly quite Médoc-like in style when I am anticipating more fleshy, opulent scents associated with that season’s hot summer. The palate is beautifully balanced with impressive depth even after so many years, hint of tobacco and cedar surfacing with aeration, quite sapid towards the finish that fans out gloriously. It is a truly wonderful Petrus that just might have peaked before I ever had a chance to taste it. But then, the privilege of tasting it at all is something to remember. Tasted at a private dinner in Belgium.

  • 98p

This is a fragile bottle that had levels up to its mid shoulders. The flavours were musty and closed when it was first opened. However, after 2 hours with the cork removed (not decanted) the wine started to breath after being trapped in the bottle for over half a century. The wine came to life once it was poured, exuding sweet dried rose petals and dried red berries. Silky texture, sweet spices and a long finish made for an impressive mature wine (not recorked) that offered amazing drinking pleasure

  • 97p

Belgian bottling. It was after all a fantastic finale of the tasting – a showstopper. It was a wine with fabulously fine and intense nose of ripe berries mixed with truffles, chocolate and cacao. Fabulous everywhere and extraordinary sublime. There is still plenty of life in this art work of a wine.

  • 100p
You have blueberry, caramel, potpourri, plum and cassis on the nose, a gorgeous melange. The palate opening has licorice, espresso and blackberry. There is marvelous concentration here, somewhat emblematic of the vintage, but the supple tannins, and seamless texture, rein in potential excess. You get cedar, tobacco, and fascinating salinity past the mid palate and its power has graciously mellowed, leaving you with such a delectable expression of Petrus prowess. There are sumptuous black plums and some sweet tobacco, with a blaze of Pomerol’s essence on the layered, ebullient finish. 97 Points
  • 97p
1947 was a legendary intage for the right bank of Bordeaux. It was extremely hot at the time of the harvest and the warm grapes were so rich in sugar that the wine growers had big 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 young but have lasted extremely well in most cases. The 1947 Pétrus is a great wine, deep coloured and very rich. There were many négociant bottlings made of this wine, most being very good. It needs decanting, but will develope rapidly in the glass and last several hours if you manage to control yourself that long. An interesting fact is that it was quite difficult to sell so short after the war, the english importer Avery’s of Bristol needed several years to sell their small allocation.
  • 100p
Moderately intense, ruby red colour! Open nose with mushroomy, forest floor aromas mixed with ripe black fruits, wild flowers and smoke. Medium-bodied palate with vivid acidity, sweet red fruits and pronounced powdery tannins. Rich and long finish and although this wine was not as exciting and multilayered as some of the Pétrus '47s I have previous experience, it is still a great wine.
  • 94p
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Information

Origin

Bordeaux, Pomerol

Vintage Quality

Extraordinary

Value For Money

Best buy

Investment potential

Excellent

Fake factory

Every second bottle is a fake

Glass time

2h

Drinking temperature

16

Other wines from this producer

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Inside Information

The 1947 Petrus is the most decadent "wine of the century." While not as port-like as the 1947 Cheval Blanc, it is a massive, unctuously-textured, viscous wine with amazing power, richness, and sweet fruit. The nose explodes from the glass, offering jammy fruit, smoke, and buttery caramel scents. The wine's viscosity is reminiscent of 10-W-40 motor oil. It is so sweet, thick, and rich one suspects a spoon could stand upright. The wine is loaded with dream-like quantities of fruit, as well as high alcohol, but there is no noticeable tannin. While drinkable now, given its amazing fruit extract, and high levels of glycerin and alcohol, it is capable of lasting two more decades. Last tasted 11/97  RP

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Highlights

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