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.
A bow of thanks
Château Pétrus 1966
In 1966, Michael Broadbent was invited to revive the wine auctions at Christie's after a closure of decades. The first Christie's wine auction had taken place exactly two hundred years before, in 1766. The recreation of the wine auction could not have been better timed. The market was growing, and people who had invested in wine then would get enormous profits in the future. The auctions at first focused on the best wines of Bordeaux, which even today constitute approximately 70% of the wine auctions.
The 1966 vintage is an excellent one for classic and delicate wines. They combine the typical classic features, style and quality of Bordeaux wines, which makes them elegant and balanced. Most of them are still in fine condition today. Many of the best wines may still mature if kept correctly, but the general principle is: drink now or sell.
The theme of the dinner was number six. Our host Oliver Bernard had chosen wines whose vintage ended with the figure six. The last red wine before Château Coutet 1906 was a Pétrus 1966. Outwardly in good condition, appropriate for its age. Fill level top shoulder, estate bottling. Decanted 45 minutes. Retained its best qualities in glass for approximately 60 minutes.
The decanting had beautifully opened the wine, and its nose in the glass was open and charming with lots of berries, vanilla and a touch of cellar. The mouthfeel was extremely delicate. The soft, full wine was so delicately perfect that it required its taster to really concentrate and put his soul into the situation. The wine was not as aggressively full as Pétrus often is, but if you dare to close your eyes with this wine to see better, the result is almost a religious experience. An intellectual, multilayered and balanced wine. The aftertaste lingered in my thoughts strong and for a long time. A wine you feel you should kneel down before and meditate.