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.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
- 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.
- 1878 — Gold medal at the Paris Exposition Universelle, first Pomerol wine to command Medoc second-growth prices
- 1945 — Mme. Loubat becomes sole owner; the modern era of Petrus begins
- 1969 — Jean-Pierre Moueix acquires a half-share; distribution through Etablissements Jean-Pierre Moueix, Libourne
- 2008 — Olivier Berrouet takes over from his father Jean-Claude as head winemaker
Facts
- Producer
- Petrus
- 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
Scores
- Wine Advocate 100 (2000 vintage, reviewed 2003)
- Wine Advocate 100 (1998 vintage, reviewed 2001)
- Wine Advocate 100 (2010 vintage, reviewed 2013)
Frequently asked about Petrus
What does Petrus taste like?
On the nose, mulberry, dark cherry, violet, truffle, chocolate. On the palate, black plum, wild strawberry, blackberry, licorice, graphite. Structurally full-bodied, firm tannins, medium acidity with a very long finish. 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.
When should I drink Petrus?
Drink 10-40 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Petrus?
Truffle-rubbed beef tenderloin is the canonical pairing. Other strong matches include Aged Comté or Mimolette and Roasted Bresse pigeon with black cherry jus. The wine's truffle register mirrors the earthy garnish; ripe Merlot tannins cut cleanly through the butter sauce.
What grapes are in Petrus?
The blend is Merlot (100%). The wine is classified as Pomerol AOC (unclassified).