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Chateau Petrus, Pomerol, 1999

Red Wine from Bordeaux, France
$3,495.00
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Petrus needs no introduction, but the 1999 does deserve a word: this is a mature Pomerol now well into its drinking window, from a bottle that has already done its waiting for you. The whole legend rests on 11.5 hectares on the eastern plateau of Pomerol, where the soil is loaded with blue clay — the reason these wines have that dense, almost unctuous texture no one else in Bordeaux quite manages. Petrus was among the first estates in the region to green-harvest, dropping fruit on the ground to concentrate what's left, and its yields remain among the lowest in Bordeaux, with as much as half the crop cut away in certain years. The vineyard today is planted entirely to Merlot, while this bottling carries Cabernet Franc alongside it. Petrus became the most coveted red in Bordeaux purely on what was in the glass.

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Antonio Galloni

92 points

"The 1999 Petrus was made by Jean-Claude Berrouet (his son Olivier was training at Haut-Brion at the time) and harvest was in early September. This has the best aromatics of any Pomerol that I have tasted alongside Lafleur, featuring lovely red berry fruit and black truffle, almost Burgundian in style and beautifully defined. The palate is medium-bodied with plenty of freshness and definition, touches of black truffle and sage infusing the red fruit. Perhaps the limitations of the growing season impinge upon the finish, which feels a little conservative in style, but this still ranks among the better Pomerols of the vintage. “Fine and delicate,” Oliver Berrouet remarked during the tasting, and I concur. Tasted from an ex-château bottle at the estate." —Neal Martin

Robert Parker

94 points

"This wine is turning out much in the style of such wonderful Petrus vintages as 1967 and 1971. Although not as outstanding as either the 1998 or 2000, it displays beautiful intensity and finesse in a more evolved style than one normally expects from this estate. The wine has a dense, nearly opaque ruby/purple color, sweet black cherry, mulberry, truffle-infused fruit, full body, low acidity, admirable purity, and sweet tannin. It should be ready to drink in 5-6 years, and will last for two decades." —Robert M. Parker, Jr.

Jancis Robinson

18.5 points

"Very rich and spicy, this wine earns its special status in this vintage. Gloriously concentrated and hedonistic. Long and rich – very well done. Huge pleasure promised."

Decanter

95 points

"The velvety texture is clear even on the nose, with truffle and chocolate shavings giving a mouthwatering opener. This is a lighter-framed Petrus than the 1998 but still one that pulses with intensity and complexity of expression. The tannins are finely boned, gently laid out to cushion the olive paste, plum and blackberry fruit, and it shows no sign of slowing down at 21 years old. Jean-Claude Berrouet remembers that the vintage needed more vigilance in the cellar than the 1998, with the need to resist over-extraction that would artificially fill in any gaps, and the result is a balanced and lyrical wine. A vintage that shows the virtue of clay, and the virtue of Pomerol, in that its wines ripened earlier and were therefore not affected when the weather turned rainy later in September (harvest here was September 15, 16, 17 after what had been an early-ripening year overall). 50% new oak."

More about Chateau Petrus

Wine Details

  • Grape Variety

    Cabernet Franc , Merlot , Other Regional Grapes , Red Blend

  • Vintage

    1999

  • Size

    750ml

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Roast squab or duck breast with cherries, a standing rib roast, veal kidneys in mustard sauce, truffled risotto, or a plate of aged Comté at the end of the meal. Decant and treat it gently — nothing too spicy or acidic alongside.

Tasting Profile

Full-bodied but supple rather than heavy, with the plush, almost velvety texture that blue-clay Merlot gives. Aromas of dried black cherry and plum with mature notes of truffle, tobacco leaf, iron and forest floor. Tannins have softened into the wine after decades in bottle; acidity is moderate, keeping it fresh rather than sweet. The finish is long and savory.