Great wine of Pomerol
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Petrus, a myth among myths, no more and no less. The most famous vintage of Bordeaux, born of an exceptional terroir combined with a unique and jealously guarded know-how. In the 19th century, Domaine was founded by the Arnaud family, giving it the name of the first of the Popes. In 1925, Edmonde Loubat acquired shares in Domaine and saw its great potential. For 20 years, she promoted its wines and in 1945 she joined forces with Jean-Pierre Moueix, a native of Corrèze who ran his own wine merchant business in Libourne. Both of them will relentlessly develop the reputation of Petrus, sharing the intimate conviction that it will become the equal of the great Châteaux of Rive gauche. This wine became particularly appreciated and prized in the United States, Kennedy becoming its first ambassador. When Edmonde Loubat died in 1961, Jean-Pierre Moueix became the sole owner and called upon the oenologist Jean-Claude Berrouet to ensure the vinification. Over the following decades, Petrus rose to the top of the hierarchy of great wines of Bordeaux.
Today, it is Jean-Pierre Moueix's sons and grandsons, Jean-François and Jean, who are at the helm of Domaine, accompanied by Olivier Berrouet, who replaced his father in the winery and continues to give birth to the Petrus style.
Today, Petrus reigns over a vineyard of 11.5 hectares of vines, planted on a hillock culminating at 40 meters and whose soils are of a unique clay nature, with blue clays on the surface and red in the subsoil due to the presence of iron crasses. These clays allow an excellent water supply, acting as a sponge that redistributes it to the vine when it feels the need. The grape variety is 100% Merlot. The wines are aged between 18 and 20 months in 100% new French oak barrels.
Petrus is a wine with absolutely unique olfactory and gustatory characteristics. Velvety, deep, racy and particularly seductive with that truffle side that is so recognizable to him, it leaves an imperishable memory to whoever is lucky enough to taste it at least once in his life.
The 2016 vintage in Bordeaux was a magnificent one from a viticultural perspective. The climatic conditions and the vine cycle were surprising. The weather in June was very favorable to a homogeneous flowering and then to a good start of vine growth. The dry and sunny summer, the slightly cooler nights of August and finally the beautiful late season of early September favored a good maturity of the grapes for an exceptional harvest.
Blend of the 2016 vintage: 100% Merlot.
The robe is a magnificent deep purple color, adorned with subtle garnet tints.
The nose is a real peacock's tail, offering a palette of black fruit, crème de cassis, truffle and violet aromas, sublimated by roasted cocoa and black tea.
The attack in the mouth is silky, giving way to a velvety texture that evolves meticulously on a lot of freshness and amplitude. It delivers flavors of stewed red and black fruits as well as peppery spices, carried by vibrantly elegant tannins. They carry it through to a finish that is long and breathtaking. A Pomerol that is simply unlike any other.
Food and wine pairing:
Pétrus 2016 must be enjoyed with delicate foods to be fully appreciated, such as Braised beef chuck with parsnip aligot and cheese, stuffed veal medallions, five-spice marinated pork tenderloin, or herb-roasted rack of Pauillac suckling lamb with its aromatic jus.
For a match with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie.
For dessert, enjoy it on a praline dome, an opera cake or a half-sphere with raspberry mousse and a two-chocolate shell.
Cellaring potential and tasting:
Pétrus 2016 is a nectar with great aging potential, able to wait in the cellar until 2045 without problems to reach its peak.
However, it can be enjoyed now if properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature and to open it. Otherwise, open and decant the bottle at least 6 to 7 hours before tasting.
The bottles should be kept in the cellar, protected from light, lying down, at an optimal hygrometric degree of 70%.
