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 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.
Petrus, 1961 – £100,800 / Sold in 2011 at a Christie’s sale in New York, this Petrus vintage was expected to sell for between US$50,000 and $90,000, but the hammer went down on a considerably higher sum of $144,000 (£100,800), setting a record for the most expensive Petrus ever sold at auction.
Parker 100 points: An estate only needs to produce a handful of wines such as the 1961 Petrus to garner an international following. Not surprisingly, the 1961 Petrus was pure perfection. This fully mature wine possesses a port-like richness (reminiscent of the 1947 Petrus and 1947 Cheval Blanc). The color revealed considerable amber and garnet, but the wine is crammed with viscous, thick, over-ripe black-cherry, mocha-tinged fruit flavors. Extremely full-bodied, with huge amounts of glycerin and alcohol, this unctuously-textured, thick wine makes for an awesome mouthful. Imagine a Reese's Peanut Butter Cup laced with layers of coffee and cherry, and encased in a shell of Valrhona chocolate!
The notes for this wine are taken from the description of Series III - Flight D of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock. Many years after the tasting from which this note derives allegations were made concerning the authenticity of old and rare bottles of wine sold by Hardy Rodenstock to collectors around the world. The matter has been the subject of numerous articles, litigation and at least one book. Mr. Parker believes that the wines served to him at this tasting were authentic so this note and the others from that specific tasting continue to be posted on eRobertParker.com.
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.
The great post-war champion of Pomerol - indeed Pétrus - was the late Ronald Avery, head of Avery's of Bristol. By buying up much of the post-war vintages up to 1955, some in bottle, others in cask, he set forth on a plan to put Pétrus and Pomerol in the minds of fine wine buyers. The next major personality to complement the efforts of Avery is the legendary négociant Jean-Pierre Moueix, the sole agent for Ptrus since 1947, who in 1961 inherited a portion of the estate (the balance went to two nieces of the late owner, Madame Loubat). Three years later Moueix purchased one of the niece's share and effectively became the man in charge. It is Jean-Pierre's son, Christian that now runs the estate and who is the face of Pétrus to the world.
Property of a Gourmand and Fine Wine Connoisseur
Château Pétrus--Vintage 1961
Pomerol, cru exceptionnel
Levels: one very top and one top shoulder; one excellent appearance with Leeds Imports clip on neck, and Wine Cellars slip on back, one capsule cut prior to inspection, slightly torn on top. Other bottle with Fine Wine Imports slip, with cut and removed capsule and very badly bin soiled label, with tears
"A superb bottle, sweet, exceedingly full-body and fruit. A luscious mountain of wine. Noted, blind, at Wolf's tasting of '61s and '59s in Aschau, Nov 1994 ***** and no end in sight." MB, Vintage Wine
Recommended glass shape
Average Bottle Price
|8 234€ +4.3%||7 892€ +1.7%||7 760€ +13.4%||6 843€ +4.5%||6 549€ +5.4%||6 211€ -7.9%||6 745€ -3.7%||7 005€ -5.6%||7 422€ +67.4%||4 433€ +101.6%||2 199€|