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 2018 vintage is the expression par excellence of the great Bordeaux vintages. This year is defined by two very distinct periods: a wet start to the season and a second particularly dry period from July. The vines thus took advantage of these conditions and by the end of September, the grapes were very concentrated with thick skins.
Blend of the 2018 vintage: 99% Merlot, 1% Cabernet franc.
The robe is a beautiful deep purple color, almost black.
On the nose, it expresses itself with a beautiful crescendo of black fruit and fresh jammy fruit notes, crème de cassis and rose petal, followed by truffle, dark chocolate and Sichuan pepper.
The attack in the mouth is mellow, revealing a smooth and immediately very concentrated wine. It delivers exquisite fruity and spicy flavors wrapped in a most elegant tannic structure. With great freshness and a touch bordering on perfection, it stretches out for a long time until a tasty and persistent finish. There are no words to describe such a wine.
Food and wine pairing:
Pétrus 2018 in magnum should be enjoyed with delicate dishes to be fully appreciated, such as a veal knuckle in ham crumbs with its sesame seed infused jus, a roast capon with foie gras and Albufera sauce, a rib of beef with porcini mushroom and parmesan cannelloni, or a just roasted Aveyron lamb with its parsley 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 with a Grand Cru chocolate tart, a black forest or a crunchy praline entremet.
Ageingpotential and tasting:
Pétrus 2018 in magnum is a nectar that has a very high aging potential, being able to wait in the cellar until 2060 without problems to reach its peak. Indeed, the large capacity of the format gives the wine a much greater potential for aging.
In order to enjoy it soon, it requires an adequate preparation. To do so, take care to place the bottle the night before in the serving room at room temperature and open it. Otherwise, open it at least 6 to 7 hours before tasting.
The bottles should be kept in the cellar, protected from light, lying down, with an optimal hygrometric degree of 70%.
