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  • Decanting time

  • When to drink

    now to 2025
  • Food Pairing

    Shepherd’s pie

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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

Bordeaux Vintage 1952

The recovery from the Second World War was slow and wine producers had many challenges ahead of them. Their production facilities were in poor condition and there was no capital for investments. However, thanks to several great harvests, the period from 1945 to 1961 yielded some of the most heralded wines in the history of Bordeaux winemaking. Although 1952 did not make it on to the list of the greatest vintages from this period, which includes 1945, 1947, 1949, 1950, 1953 and 1959, it certainly yielded some very attractive wines that are perfect to enjoy today - especially with people who turn 60 this year.

In 1952, the season started with a moderately warm and dry spring. The summer months, from June until the end of August, were dry with an average daily temperature of 20.5C; the temperature climbed to over 30C on 29 days. Unfortunately, Mother Nature turned her back on the producers at the very end of the season. Rain and cold weather arrived on September 4 and in Pauillac, for example, it rained for 22 days. The rain partly diluted the crop and, due to the cold weather, the phenolic ripeness of the late-ripening varieties like Cabernet Sauvignon was left slightly short. Thus, the Cabernet Sauvignon-dominated Left Bank did not fare as well as the Right Bank, where the earlier-ripening Merlot is dominant.
On the other hand, the Right Bank avoided the worst rains during the September and producers like Cheval Blanc, with its Cabernet Franc–oriented wines, were able to harvest their crop at same time in the middle of September and under the better conditions than their colleagues on the Left Bank.

According to our experience, the best wines of the vintage have been Cheval Blanc, Pétrus, l’Eglise-Clinet and La Mission Haut-Brion. However, we have been stunned every now and then by the lesser-known St-Emilions from this vintage. If we compare the prices with the quality of these wines, we can conclude that they are Bordeaux’s best-kept secrets from this decade – and most are still drinking beautifully providing the bottles have been restored properly. To get the best enjoyment out of these wines, make sure to decant them just fifteen minutes before serving as they do not handle the air as well as the better vintages.

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Latest Pro-tasting notes

37 tasting notes

Tasting note


Medium, Ruby red and Bright


Long, Extensive and Round


Blackberry, Plum, Earthy, Smoky, Mushrooms and Dried-fruit


Intense, Generous, Complex and Opulent




Low in Acidity, Medium tannin, Well-Integrated, Well-structured, Perfectly balanced, Mature, Medium-bodied, Round, Harmonious, Rich, Dry and Silky tannins


Excellent and Sophisticated

Written Notes

The 1952 Petrus was slightly oxidized, but the palate was better. It was rich and fleshy with great texture full of sweet, oily characteristics (95A).

  • 95p
Petrus 1952 / This was a substitution for the ’50 Petrus which sadly was corked. The ’52 however was a sheer delight. There are honeyed fruit notes and flowers on the nose. There are spices, and a glorious creaminess to this wine, pepper and dark fruit, dancing acidity, not nearly as sweet as Petrus most often is (essentially that’s the ’52 vintage), not as robust perhaps on the mid palate, but then it flares forth again, supple and rounded, chocolate and plums, some maraschino cherry, hints of cedar, just dazzling. The finish just fans out vibrantly, balanced, rich and generous. It probably just lacks a bit of the concentration of the ’50, with hints of slightly more Cabernet Franc here (hence along with the vintage impact, the slightly greater ‘masculinity’), but all quibbles aside, it is just an entrancing wine. 97 Points+
  • 97p
The first bottle we tried was a château bottling. Weak, roasted and earthy nose with some elegant wood notes and spices. The palate medium-bodied with fully mature tannin and a short finish. Drink now or within the next 5 years.
  • 89p
This was an Avery bottled half bottle that has been resting in the Avery cellars until now. The bottle format had done no good to the wine though as it was clearly more developed and edgy than the château bottling. Roasted, high-toned nose with tar, plums and volatile notes. Not recommendable from half bottles any more.
  • 84p
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Bordeaux, Pomerol

Vintage Quality


Value For Money

Very good

Investment potential

Very Good

Fake factory


Glass time


Drinking temperature


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