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Chateau Petrus, Pomerol, 1996

Red Wine from Bordeaux, France
$3,250.00
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This is Petrus, the name the rest of Pomerol gets measured against, in a 1996 that has now had nearly three decades to come together in bottle. The estate's whole story starts with the clay. The vineyard sits on a plateau in eastern Pomerol, 40 metres above sea level and the highest point in the appellation. Under 60 to 80 cm of dark clay topsoil lies a dense, dark blue subsoil so hard that the roots can't get into it. That blue clay is smectite: once it takes on water it seals up and holds the moisture, so the vines can still draw on it through dry summers. The plateau has only about 15 hectares of it, and the entire 11.5-hectare Petrus vineyard sits on top, while its neighbours get it only in patches. You're paying for an address no one else can copy, and for once the legend has a geological explanation. Stand the bottle upright a day before opening and decant it gently.

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More about Chateau Petrus

Few wines in the world carry the mystique of Petrus, and it rests on a remarkably small, specific piece of ground: 11.5 hectares on the highest point of the Pomerol plateau. Most of it sits on a 'button' of dense blue clay over an iron-rich subsoil known locally as crasse de fer.

The name appears in records in the 1830s under the Arnaud family, and the wine won a gold medal at the 1878 Paris Exhibition, but the modern legend was built in the 20th century. Madame Edmond Loubat began buying in from 1925 and owned the estate outright by the end of World War II. Jean-Pierre Moueix became its sales agent and championed it abroad, and his family gradually acquired the estate after her death in 1961. Christian Moueix ran Petrus from 1970 to 2008, and Jean-François Moueix has led it since. In the cellar, Jean-Claude Berrouet made the wine for more than four decades before handing over to his son Olivier.

Petrus is Merlot: essentially 100 percent today, though older vintages included a little Cabernet Franc. It's fermented in concrete and aged in oak barrels, about half of them new. Expect density and power in youth, and with long age the silky, profound Pomerol that built the legend.

Wine Details

  • Grape Variety

    Cabernet Franc , Merlot , Other Regional Grapes , Red Blend

  • Vintage

    1996

  • Size

    750ml

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Roast squab or pigeon with a cèpe sauce; slow-roasted leg of lamb with garlic and rosemary; beef Wellington; braised veal cheeks with wild mushrooms; a simple risotto finished with shaved black truffle.

Tasting Profile

Expect the classic Pomerol profile at its most concentrated: ripe plum, black cherry and mulberry, with notes of truffle, earth and cocoa. Merlot-led wines from this clay plateau are typically full-bodied and plush, with dense but velvety tannins, enough acidity to keep them fresh and a long, savoury finish. It's a style built to age.

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