Petrus 2018

Buy bottles of Petrus 2018 at the best price

Pomerol

 Available soon

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•  Rating : 100/100 Parker - 98/100 James Suckling
• Cellaring : 2029 - 2080

 Tasted by Lisa Perrotti-Brown on March 31, 2021: "The 2018 Petrus retained its opaque purple-black color after bottling, hinting at the seemingly frozen-in-time glacial pace at which this wine is evolving. It opens with great reluctance, requiring considerable aeration with vigorous riddling and stubbornly asking for a few hours before offering glimpses of the sleeping giant that is the wine. As it unfolds, it slowly builds to a powerful, fantastically pure nose of candied plums, canned blackberries and blueberry compote, followed by hints of melted licorice, dark chocolate, black truffles, iron ore and, later still, floral notions of lilac and rose oil. The full-bodied palate is taut, muscular and very wound up at this point, revealing many layers of perfectly ripe black and blue fruits, exotic spices and earthy notions for which words simply fail. The texture is both rock solid and fantastically chewy, with impeccable freshness, and the finish is so long that you really can't taste or think about anything else for the rest of the day. This is a breathtaking titan that belies all those who claim that perfection does not exist in wine. It will take 8-10 years to reach its peak, and then it's very likely to outlive us all, but you'll want to make sure you drink this one before you leave."

 Terroir

 Clay is the secret of Petrus. Petrus is first and foremost a unique terroir on the Pomerol plateau covering 20 hectares, which is also home to two other famous châteaux, La Conseillante and L'Evangile. Petrus occupies the highest point, the top of a 40 meter high hillock called the Boutonnière argileuse de Pétrus; a cold terroir since it is clayey and surrounded by gravel and sand. These famous black swelling clays are very fine and have the property of storing water to give it back drop by drop to the vine. This clay acts as a kind of sponge that absorbs water but whose excess, like a natural drain, will flow down the plateau.

 Service

 The ideal serving temperature is around 15°C. It will go very well with a fillet of beef with duck foie gras for example.

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