Petrus

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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.More wines for truffles →
• Aged Comté or Mimolette Crystalline nutty cheeses amplify the chocolate and spice notes without fighting the wine's weight.More wines for aged hard cheese →
• Roasted Bresse pigeon with black cherry jus The dark-fruit palate and gentle iron minerality complement the gamey sweetness of the bird.More wines for game →
• Wild mushroom risotto with Parmesan Earthy porcini and truffle echo the wine's secondary aromatics; the creaminess softens tannin.More wines for risotto →

With cheese

Ossau-Iraty Our pick These Pomerol reds are Merlot-led, full-bodied and firm in tannin, with blackberry, black cherry or plum fruit. INAO describes the cheese as firm and melting, salted without excess, often with hazelnut. Its syndicate suggests structured reds, naming South-West ones such as Madiran.

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