Chateau Petrus 2019

Tasting Note

Black plum, dark cherry, as well as the distinct notes of iron and truffle characteristic of “Pétrus,” which are inherent to the clay soil. Beneath these lie aromas of cocoa and violet, with a touch of graphite freshness adding a distinctive accent. On the palate, the wine is rich and smooth, yet by no means heavy. The tannins are well-ripened; they are smooth, with a long finish, salty notes, and an almost “bloody” mineral undertone. The finish is long. This is a Petrus designed for long-term aging, and its true qualities are unlikely to fully unfold until 2028.

Grape Varieties

Like all Petrus vintages since 2010, this wine is made from 100% Merlot. And it is on this specific plot, with its blue-gray clay soil, that Merlot reveals characteristics found virtually nowhere else. It is capable of shaping the wine’s structure on its own, without needing other varieties for blending. Cabernet Franc, which once accounted for about 5% of the vineyard, is no longer included in this wine. 

Cellaring Potential

It is recommended to drink this wine after 2028. The tannins in the 2019 “Pétrus” are still very dense, and it will take time for the fruity notes to harmoniously integrate into the wine’s structure. Store at a constant temperature of 12–14 °C. Over time, the initial aromas of plum and cherry are expected to give way to notes of truffle, leather, and forest soil. Patience will be rewarded here.

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.