Petrus

In the glass

Aroma: mulberry, dark cherry, violet, truffle, chocolate, smoke, Asian spice

Palate: black plum, wild strawberry, blackberry, licorice, graphite, espresso

100% Merlot from 11.4 ha of blue clay at Pomerol's centre. Silk-and-velvet texture with truffle, chocolate, and dark cherry at its core; structurally imposing yet hedonistic, with a finish that stretches for minutes.

What it pairs with

• Truffle-rubbed beef tenderloin
  The wine's truffle register mirrors the earthy garnish; ripe Merlot tannins cut cleanly through the butter sauce.
• Aged Comté or Mimolette
  Crystalline nutty cheeses amplify the chocolate and spice notes without fighting the wine's weight.
• Roasted Bresse pigeon with black cherry jus
  The dark-fruit palate and gentle iron minerality complement the gamey sweetness of the bird.
• Wild mushroom risotto with Parmesan
  Earthy porcini and truffle echo the wine's secondary aromatics; the creaminess softens tannin.

How to serve Petrus

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Truffle-rubbed beef tenderloin, Aged Comté or Mimolette, Roasted Bresse pigeon with black cherry jus. Match the wine's structure to the dish's fat and salt.

History

Records of Petrus date to the mid-1750s, but the estate rose to international fame after Mme. Edmond Loubat became sole owner in 1945 and promoted it at top Paris restaurants. Jean-Pierre Moueix acquired a half-share in 1969; the Moueix family retains control today under Jean-Francois Moueix. Olivier Berrouet succeeded his father Jean-Claude as winemaker in 2008. The entire Cabernet Franc was progressively replaced with Merlot from the late 2000s.

1. 1878: Gold medal at the Paris Exposition Universelle, first Pomerol wine to command Medoc second-growth prices
2. 1945: Mme. Loubat becomes sole owner; the modern era of Petrus begins
3. 1969: Jean-Pierre Moueix acquires a half-share; distribution through Etablissements Jean-Pierre Moueix, Libourne
4. 2008: Olivier Berrouet takes over from his father Jean-Claude as head winemaker

Facts

Producer

Petrus · visiting guide

Grapes

Merlot (100%)

Classification

Pomerol AOC (unclassified)

Oak

18-20 months in 50% new French oak barrels

ABV

14.0%

Production

30,000 bottles

Price

€6000-8500 at retail

Drinking window

10-40 from vintage

First vintage

1878

Frequently asked about Petrus

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