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Buy Wine from Château Petrus
Château Petrus: profiteering or perfect wine? All sybarites have heard sometime about Petrus and there are hundreds who dare to give their opinion about one of the world most valued wines but, how many have really tasted such a luxurious nectar? Just the name Petrus stimulates envy, criticism, curiosity, as if it was the wine's Big Brother… Welcome to the origin of a small landholding in the era when AOC Pomerol was underrated, at least in comparison with the rest of the left side of Bordeaux. Since 1855, with the Universal Exhibition in Paris, there is a special and a hierarchical order for the Médoc vineyards, grouped into five categories, while Pomerol is given no special mention. Perhaps due to political interests? Anyway, it will not be until 1982 when Pomerol wines get the best international reviews, such as Robert Parkers', and the price of Pomerol wines raise to an extend that displaced Médoc's products.
The beginning of Château Petrus dates back to 1750, when Jacques Meyraud purchased some lands from Château Gazin area, a holding owned by Voisin family. Years later, in 1770, Arnaud family acquired the domaine and will be in charge of it for the following century. At that time, Petrus, together with Vieux Château Certan and Trotanoy were the most appreciated wines of the zone. In 1917, Sabin-Douarre, worker at Petrus, obtained the estate and founded the civil society Château Petrus. Soon, Madame Loubat, Hotel Loubat in Libourne owner's wife, purchased some shares of the society and in 1949, after the Second World War, ended up becoming Petrus sole owner.
Under the management of Madame Loubat, Jean-Pierre Moueix is recruited to take care of the property and the marketing of Petrus wines. One of the first strategies is to raise the wine's price, setting it at the level of Cheval Blanc; this trading tactic placed the domaine at the very top, with the best Médoc wines. In 1961, after Madame Loubat's passing childless, her nephews will inherit 50% of the château, while the other part is for Jean-Pierre Moueix with the idea that he will be winery manager and marketing director. Since then, and very wisely, Jean-Pierre will count on Émile Peynaud's technical support. In 1964, a key year, after Professor Peynoud retirement, Claude Berrouet is appointed as Petrus technical director and wine-making manager. In the late sixties, Moueix family undertakes the whole company after acquiring the 50% share of Madame Loubat's nephews.
Today, after Jean-Pierre's retirement, his sons Jean-François and Christian Moueix are managing the business having Olivier Berrouet as technical director. Over the years, Moueix family has expanded the holding and colonised most of the Pomerol and Saint-Émilion highlands: a total of 11 estates, besides other châteaux worldwide succeed in strengthen the Moueix group as one of the leading ones over the world offering unbeatable unique and elegant wines.
Petrus itself is a estate of 11,5 hectares in the highest part of Pomerol plateau and has a matchless terroir characterized by expansive dark-blue clays, the soil's first layer is made of coarse gravel with clay and the subsoil is dense, impermeable clay that keeps moisture and eases the “water stress” during the hot and dry summer months. The prevailing variety in the vineyards is Merlot (95%) and half a hectare is planted with Cabernet Franc though it is hardly used for wine's coupage. With a plant density is of 7.000 grapevines per hectare and 40 years old in average vines, vintages obtained balance acidity, tannins and alcohol. The harvest takes place in the afternoon, when the morning dew has evaporated, in order not to water the wort. At cellar the grapes are de-stemmed, slightly pressed and introduced in concrete vats where the alcoholic fermentation will take place. These vats have different volume according to the plot's dimension. Subsequently to malolactic fermentation, wine is decanted into new French oak barrels where it will remain, ageing, for 22 to 28 months depending on the vintage. How does Petrus taste like? Just imagine a silky, velvety blend with dense and deep touch, where Périgord black truffle, black plums, black chocolate and the acid taste of Ethiopian coffee are melting with earthy aromas. There is no possible way to describe the sensations this balanced wine provides! If you are lucky and have a bottle, give it time, be patient, wait for about 10 years minimum before uncorking it. Wine will appreciate that!
Château Petrus, the wine everybody talks about and only a few have tasted!
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Buy Wine from Château Petrus
Château Petrus: profiteering or perfect wine? All sybarites have heard sometime about Petrus and there are hundreds who dare to give their opinion about one of the world most valued wines but, how many have really tasted such a luxurious nectar? Just the name Petrus stimulates envy, criticism, curiosity, as if it was the wine's Big Brother… Welcome to the origin of a small landholding in the era when AOC Pomerol was underrated, at least in comparison with the rest of the left side of Bordeaux. Since 1855, with the Universal Exhibition in Paris, there is a special and a hierarchical order for the Médoc vineyards, grouped into five categories, while Pomerol is given no special mention. Perhaps due to political interests? Anyway, it will not be until 1982 when Pomerol wines get the best international reviews, such as Robert Parkers', and the price of Pomerol wines raise to an extend that displaced Médoc's products.
The beginning of Château Petrus dates back to 1750, when Jacques Meyraud purchased some lands from Château Gazin area, a holding owned by Voisin family. Years later, in 1770, Arnaud family acquired the domaine and will be in charge of it for the following century. At that time, Petrus, together with Vieux Château Certan and Trotanoy were the most appreciated wines of the zone. In 1917, Sabin-Douarre, worker at Petrus, obtained the estate and founded the civil society Château Petrus. Soon, Madame Loubat, Hotel Loubat in Libourne owner's wife, purchased some shares of the society and in 1949, after the Second World War, ended up becoming Petrus sole owner.
Under the management of Madame Loubat, Jean-Pierre Moueix is recruited to take care of the property and the marketing of Petrus wines. One of the first strategies is to raise the wine's price, setting it at the level of Cheval Blanc; this trading tactic placed the domaine at the very top, with the best Médoc wines. In 1961, after Madame Loubat's passing childless, her nephews will inherit 50% of the château, while the other part is for Jean-Pierre Moueix with the idea that he will be winery manager and marketing director. Since then, and very wisely, Jean-Pierre will count on Émile Peynaud's technical support. In 1964, a key year, after Professor Peynoud retirement, Claude Berrouet is appointed as Petrus technical director and wine-making manager. In the late sixties, Moueix family undertakes the whole company after acquiring the 50% share of Madame Loubat's nephews.
Today, after Jean-Pierre's retirement, his sons Jean-François and Christian Moueix are managing the business having Olivier Berrouet as technical director. Over the years, Moueix family has expanded the holding and colonised most of the Pomerol and Saint-Émilion highlands: a total of 11 estates, besides other châteaux worldwide succeed in strengthen the Moueix group as one of the leading ones over the world offering unbeatable unique and elegant wines.
Petrus itself is a estate of 11,5 hectares in the highest part of Pomerol plateau and has a matchless terroir characterized by expansive dark-blue clays, the soil's first layer is made of coarse gravel with clay and the subsoil is dense, impermeable clay that keeps moisture and eases the “water stress” during the hot and dry summer months. The prevailing variety in the vineyards is Merlot (95%) and half a hectare is planted with Cabernet Franc though it is hardly used for wine's coupage. With a plant density is of 7.000 grapevines per hectare and 40 years old in average vines, vintages obtained balance acidity, tannins and alcohol. The harvest takes place in the afternoon, when the morning dew has evaporated, in order not to water the wort. At cellar the grapes are de-stemmed, slightly pressed and introduced in concrete vats where the alcoholic fermentation will take place. These vats have different volume according to the plot's dimension. Subsequently to malolactic fermentation, wine is decanted into new French oak barrels where it will remain, ageing, for 22 to 28 months depending on the vintage. How does Petrus taste like? Just imagine a silky, velvety blend with dense and deep touch, where Périgord black truffle, black plums, black chocolate and the acid taste of Ethiopian coffee are melting with earthy aromas. There is no possible way to describe the sensations this balanced wine provides! If you are lucky and have a bottle, give it time, be patient, wait for about 10 years minimum before uncorking it. Wine will appreciate that!
Château Petrus, the wine everybody talks about and only a few have tasted!