Chateau Petrus, Pomerol
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Petrus, Pomerol
To call Petrus a Chateau is a truth with modifications. In French terms, this is a "Chais", a main building with cellars and winery.
Pomerol is only a pittance approx. 740 ha., and several farms have so few ha (average 6-8 ha) that they use their production facilities in e.g. St. Emilion, or other municipalities. Every little corner of land is planted with vines.
The name Petrus is derived from the Greek St. Peter (Petrus), and originally Petrus' fields were sold in a deal that made the then Ch. Gazin for owner, also by Petrus. By the end of the 19th century, the wine had gradually built up a reputation as one of Pomerol's best. However, it is only for approx. 50 years ago, Petrus became part of Moueix, and from there there was no looking back. Today, Petrus is still the world's most powerful and expensive! Merlot wine, and Bordeaux's most expensive wine. The property is 11.4 ha. With 14 parcels, and actually one of Pomerol's largest. It is almost 100% Merlot, with a small parcel of Cabernet Franc. However, Petrus is "almost" always 100% Merlot, especially in newer vintages.
Pomerol's terroir mainly consists of clay in the eastern part towards St. Emilion, i.e. "cold" soil, with some weathered iron mixed in. Merlot loves it! The top layer of clay is approx. 60-80 cm thick, therefore the roots look mostly to the sides to find nourishment, as they cannot get through the clay.
Vinification is fairly traditional; Manual harvest over a few days, long maceration in concrete tanks and storage in the best new barriques from French forests. They have never spared anything to produce one of the wine world's cult classics. Eg. in 1987 helicopters were used to whip water off the grapes before harvest.!
An S. Moeixs today owns Petrus 100% and produces an average of 2500 cases on the highest plateau, and the price is approx. 15,000 fl. in current vintages, and over DKK 50,000 in older vintages.
To call Petrus a Chateau is a truth with modifications. In French terms, this is a "Chais", a main building with cellars and winery.
Pomerol is only a pittance approx. 740 ha., and several farms have so few ha (average 6-8 ha) that they use their production facilities in e.g. St. Emilion, or other municipalities. Every little corner of land is planted with vines.
The name Petrus is derived from the Greek St. Peter (Petrus), and originally Petrus' fields were sold in a deal that made the then Ch. Gazin for owner, also by Petrus. By the end of the 19th century, the wine had gradually built up a reputation as one of Pomerol's best. However, it is only for approx. 50 years ago, Petrus became part of Moueix, and from there there was no looking back. Today, Petrus is still the world's most powerful and expensive! Merlot wine, and Bordeaux's most expensive wine. The property is 11.4 ha. With 14 parcels, and actually one of Pomerol's largest. It is almost 100% Merlot, with a small parcel of Cabernet Franc. However, Petrus is "almost" always 100% Merlot, especially in newer vintages.
Pomerol's terroir mainly consists of clay in the eastern part towards St. Emilion, i.e. "cold" soil, with some weathered iron mixed in. Merlot loves it! The top layer of clay is approx. 60-80 cm thick, therefore the roots look mostly to the sides to find nourishment, as they cannot get through the clay.
Vinification is fairly traditional; Manual harvest over a few days, long maceration in concrete tanks and storage in the best new barriques from French forests. They have never spared anything to produce one of the wine world's cult classics. Eg. in 1987 helicopters were used to whip water off the grapes before harvest.!
An S. Moeixs today owns Petrus 100% and produces an average of 2500 cases on the highest plateau, and the price is approx. 15,000 fl. in current vintages, and over DKK 50,000 in older vintages.
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