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  • Country ranking ?

    1 368
  • Producer ranking ?

    60
  • Decanting time

    1h
  • When to drink

    Now
  • Food Pairing

    Duck

Food Pairing

Duck

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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 w...

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Latest Pro-tasting notes

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Written Notes

The 1951 Pétrus is one of the early mature vintages from this legendary Pomerol estate, showing how well Merlot-based Bordeaux can evolve over decades. Although not as universally acclaimed as certain other historic years (like 1947 or 1961), it’s nonetheless very rare and highly prized by collectors for its developed character and old-world complexity. The vintage demands careful evaluation bottle-by-bottle given its age, but many examples still show remarkable nuance and depth in the glass.

Appearance: Mature garnet with tawny highlights; the colour reflects extended evolution in bottle with a clear, age-softened rim. 

Nose: Complex and evocative, with layers of rich dark fruit reduction, leather, earth, tobacco leaf, and underbrush, overlaid by hints of toast, spice and delicate cinnamon-like warmth. Secondary notes of mushroom, forest floor, and subtle savory herbs lend depth, while mature tertiary layers reveal nuances of dried plum, cocoa, and aged cedar. 

Palate: Medium-to-full bodied with a velvety yet resolved texture. Mature dark fruit flavours—think blackberry reduction, black plum, and dried cherry—are supported by soft, integrated acidity. Tannins have largely softened with age, giving way to savory layers of leather, balsamic herbs, truffle, and mild tobacco. The mouthfeel remains engagingly rich and layered for a wine of its age. 

Finish: Long, reflective, and elegant, with lingering savoury spice, earth, and mature dark fruit echoes that taper gracefully. 

Overall: A ripe, elegant, and deeply complex expression of old-world Pétrus, showcasing how Merlot from Pomerol evolves into rich tertiary character without losing balance. Beautiful to experience now, this is a wine more about nuance and aged depth than primary fruit power. 

Serving: 16–18 °C with gentle decanting (30–60 min) to encourage aromatic lift.

Pairing: Braised lamb, roasted game, rich mushroom dishes, aged cheeses, or any fare with earthy umami richness.

Drinking Window: Now–2035+ (best enjoyed soon while mature complexity remains vivid).


  • 90p
The 1951 Petrus smelled good with nice toast and wheat aromas. Someone remarked, ‘I could drink this,’ a version of a compliment. Its nose was ‘fishy’ to one, but I picked up on cinnamon, dust and dirty birdie. The palate was chocolaty, rich and oily, rather impressive and zippy. It had the most strength of anything so far this afternoon (92).
  • 92p
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Information

Origin

Bordeaux, Pomerol

Other wines from this producer

Saute-Loup Reserve de La Famille

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