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Red dry
The benchmark of the Pomerol AOC, renowned for the exceptional depth and texture that ‘Merlot’ achieves here, shaped by the unique blue smectite clay terroir and the precision and mastery of the Pétrus winemaking team.
The nose shows layers of black plum, evolving cherry, dried blackberry, and blackcurrant. With time, notes of cigar box, chocolate, tobacco, cypress resin, graphite, and delicate floral tones emerge. After decanting, hints of truffle and damp earth appear — a classic signature of Pétrus entering its mature phase.
On the palate, the wine is medium-bodied yet extraordinarily refined. Silky, fully mature tannins integrate with firm, still lively acidity that lends impressive depth. The texture is velvety and layered; the finish dominated by plum, cedar, cocoa, and a persistent line of graphite-like minerality.
The wine reflects the iconic terroir of Pomerol: the deep layer of blue smectite clay, which allows ‘Merlot’ to ripen slowly and achieve remarkable concentration and textural softness. Above it lies a sand-gravel surface layer, contributing minerality, aromatic purity, and structural tension. This unique soil composition is the defining hallmark of Pétrus.
The harvest is carried out entirely by hand, with rigorous sorting. Fermentation takes place in concrete tanks using natural yeasts. The wine is then aged for approximately 18–20 months in French oak barrels, the majority of which are new.
Serve at 17–18 °C. Pairs well with truffle dishes, lamb, mushrooms, beef tenderloin, and beef tenderloin. Decant for 1–2 hours.
