Chateau Petrus 2002

Tasting Note

The aroma is dominated by notes of dark plum and kirsch; there are almost bloody nuances characteristic of Merlot from Pomerol, which give it an iron-like undertone typical of clay soils with a high iron content. Hidden within the depth of the aromas are notes of truffle and cocoa. On the palate, the wine is medium-bodied rather than opulent; fine-grained tannins are present, and mineral notes dominate the mid-palate. The finish is long, with a slight cool undertone. The wine can be enjoyed now, but its true value is most vividly revealed when paired with food.

Grape Varieties

Petrus is made from Merlot; historically, in some vintages Cabernet Franc was blended (up to 5%), but since 2010 it has been produced exclusively from Merlot. Its dense flavor, aromas of dark fruit, and the velvety texture characteristic of Pomerol stand out in particular. A small addition of Cabernet Franc lends the wine lightness and tannic structure, which is an important factor for a cool vintage like this year’s. It is the blue clay beneath the vineyards that gives the Merlot from this region its distinctive characteristics.

Cellaring Potential

The optimal drinking window extends through 2030. The 2002 vintage was not crafted with the intention of long-term aging for 40 years, as were the 1990 or 2000 vintages; however, the tannins have become soft and balanced, and the fruity notes remain vivid. Store the wine at a constant temperature of 12–14 °C, lying horizontally, in a place protected from light. Over the next few years, the truffle aroma will intensify, while the initial fruit notes will gradually fade.

About Chateau Petrus

There are no château buildings, towers, or gates here. On the Pomerol plateau, next to 11.5 hectares of clay soil, there is only a small winery. Despite this, “Pétrus” is one of the most sought-after red wines in the world. Since 2008, winemaking has been in the hands of Olivier Berrouet. His father, Jean-Claude, had managed the cellar for the previous 44 years. There is no second-label wine here. One wine, one vineyard, one grape variety. We keep “Pétrus” in our selection because there is no other wine like Petrus in Bordeaux.

Terroir & Climate

The defining feature of Pétrus is a thick layer of blue-gray clay with a high iron content, which locals call “crasse de fer.” Although this type of soil is also found in some areas at other châteaux in Pomerol, “Pétrus” is situated entirely on it. This clay layer acts as a natural regulator: it retains moisture during dry periods and ensures rapid drainage after rain. These are precisely the conditions required by the Merlot grape. This plateau, situated at the highest point of the appellation, has a slightly warmer climate than the Pomerol vineyards located at lower elevations. Iron, warmth, and drainage—these are the three key factors.

Winemaking

At the Pétrus vineyard, the entire harvest is picked by hand, and this takes place in the afternoon, once the morning dew has completely dried from the berries. Thanks to this meticulous approach, moisture is prevented from entering the juice even before fermentation begins. After two stages of sorting, the grapes are fermented in concrete tanks, each managed according to an individual schedule. Malolactic fermentation also takes place in the tanks, which helps preserve the pure fruit flavor. The wine is then aged in oak barrels (small 225-liter barrels) for 18–20 months. About half of the barrels are new, while the rest have been used for one year. The wine is bottled unfiltered.

Food Pairing

Thanks to its richness and hints of iron and minerals, this wine pairs better with game than with steak. Recommended pairings:

• Roasted venison loin. The meaty texture of the venison harmonizes with the wine’s full body
• Duck breast with chestnuts. Especially recommended after the wine has been aged for some time
• Dishes with truffles, especially black truffles from Périgord
• Aged Comté and Gruyère cheeses (to accompany long-aged bottles)

Serve at 18–20 °C. A young 2019 Pétrus should be decanted for at least 2 hours to allow it to breathe.