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.
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.
1962 was a fabulous year, althought it fell irretrievably into the shadow of 1961. The cold winter, with its biting frosts, ensured that the vines would get a much-needed rest after their hard work in 1961. The growing season started three weeks late. When the vines finally germinated in mid-June, the weather improved. Toward autumn, the weather warmed up measurably, with the resulting dryness eventually having a negative impact on the vines. The few abundant harvests of September came just in time to rescue the grapes from withering on the vine. The harvest, which brought in the largest crop of the 1950s and 1960s, did not begin until 1 October.
Few believed that the vintage would be as good as it became. An excellent vintage for dry whites, reds and Sauternes. Where Sauternes are concerned, the 1962 was a considerably better year than the 1961. The best reds were the Cheval Blanc, Paslmer, Latour, Pétrus and Mouton-Rothschild. A common characteristic of the finest 1962 wines today is their serene, balanced aspect. Only a few show any real body and complexity, but they work well especially as dinner wines, also due to their excellent availability and affordable price. Even the finest wines should not be decanted for more than an hour