1 bottle per lot
Details
Petrus
During the 19th Century, Petrus belonged to the Arnaud family and encompassed only 6.5 hectares planted in a traditional mix of 70 Merlot and 30 Cabernet Franc. At the beginning of the 20th Century, the Arnauds founded La Société Civile du Chateau Petrus, offering shares in the company to the public. Madame Loubat, wife of the owner of the Hôtel Loubat in Libourne, began to acquire shares in 1925, and by 1949, she owned the domaine outright. The estate was passed down to two nieces in 1961; Mme. Lily Lacoste and Mme. Lignac. In 1943 Jean-Pierre Moueix became their sole agent and in 1969 bought a majority share from Mme. Lignac. In the same year the estate was increased with the purchase of four hectares from neighbouring Chateau Gazin. Today Petrus is owned by Jean-François Moueix.
The vineyard is located in Pomerol on a plateau dominated by iron-rich (crasse de fer) clay soils that give the wines their structure and power. They are well drained due to a gentle slope. The clay content retains some water which reduces hydric stress and creates a cooler mesoclimate that is ideally suited to the early ripening Merlot. The average age of the vines is 45 years. The utmost care is taken in the vineyard, with strict green harvesting to limit yields and helicopters have even been rented to dry out the vines at harvest time after wet spells.
Grapes are picked early to retain acidity which provides freshness, finesse and elegance to the wines rather than baked jammy flavours that can sometimes be a result of later harvesting. Grapes are sorted twice, then destemmed and fermented in cement vats, although since 2005 two stainless steel tanks were added to the winery which has increased the options for parcel selections. Generally indigenous yeasts are used, although cultured yeasts are also considered as an option. Vinification is traditional with pumping over and malolactic fermentation taking place in tank, and the press wine is kept apart until January when the quality is assessed and up to 7 might be blended back in. The wine spends about two years in (generally) new oak with rackings every three months, fining with egg-whites and filtered only when absolutely necessary. Petrus, unusually for Bordeaux is almost entirely Merlot as in practice Cabernet Franc is rarely included in the blend. Petrus is the ultimate expression of Merlot and is a wine that proves the grape has the potential to show elegance, longevity and multifaceted complexity to rival that of any Cabernet-based wines.
Pétrus--Vintage 1955
Pomerol, cru exceptionnel
Good appearance. Slightly torn on the bottom right. Level upper-shoulder
1 bottle per lot
During the 19th Century, Petrus belonged to the Arnaud family and encompassed only 6.5 hectares planted in a traditional mix of 70 Merlot and 30 Cabernet Franc. At the beginning of the 20th Century, the Arnauds founded La Société Civile du Chateau Petrus, offering shares in the company to the public. Madame Loubat, wife of the owner of the Hôtel Loubat in Libourne, began to acquire shares in 1925, and by 1949, she owned the domaine outright. The estate was passed down to two nieces in 1961; Mme. Lily Lacoste and Mme. Lignac. In 1943 Jean-Pierre Moueix became their sole agent and in 1969 bought a majority share from Mme. Lignac. In the same year the estate was increased with the purchase of four hectares from neighbouring Chateau Gazin. Today Petrus is owned by Jean-François Moueix.
The vineyard is located in Pomerol on a plateau dominated by iron-rich (crasse de fer) clay soils that give the wines their structure and power. They are well drained due to a gentle slope. The clay content retains some water which reduces hydric stress and creates a cooler mesoclimate that is ideally suited to the early ripening Merlot. The average age of the vines is 45 years. The utmost care is taken in the vineyard, with strict green harvesting to limit yields and helicopters have even been rented to dry out the vines at harvest time after wet spells.
Grapes are picked early to retain acidity which provides freshness, finesse and elegance to the wines rather than baked jammy flavours that can sometimes be a result of later harvesting. Grapes are sorted twice, then destemmed and fermented in cement vats, although since 2005 two stainless steel tanks were added to the winery which has increased the options for parcel selections. Generally indigenous yeasts are used, although cultured yeasts are also considered as an option. Vinification is traditional with pumping over and malolactic fermentation taking place in tank, and the press wine is kept apart until January when the quality is assessed and up to 7 might be blended back in. The wine spends about two years in (generally) new oak with rackings every three months, fining with egg-whites and filtered only when absolutely necessary. Petrus, unusually for Bordeaux is almost entirely Merlot as in practice Cabernet Franc is rarely included in the blend. Petrus is the ultimate expression of Merlot and is a wine that proves the grape has the potential to show elegance, longevity and multifaceted complexity to rival that of any Cabernet-based wines.
Pétrus--Vintage 1955
Pomerol, cru exceptionnel
Good appearance. Slightly torn on the bottom right. Level upper-shoulder
1 bottle per lot