Merlot 95 %, Cabernet Franc 5 %.
Aged from 22 to 28 months in 100 % French new oak casks.
It can rest in cellar for 40 years in good conditions.
Wine with an incredible power, depth and richness. Famous for the silky texture which increases with the passage of time. On the palate, predominance of ripe fruits of the forest, tobacco leaf, coffee, olive, all this interlaced in a magnificent way. Its aromatic range is impressive, cherry, mulberry, cocoa, white truffle, vanilla, a touch of smoke. Never-ending finish, Pétrus is unique.
What the critics say...
Robert Parker: 100 points(01/01/1998)
Multi-millionaire collectors will have fun comparing the 1989 and 1990 Petrus. The 1989 has a slightly more saturated color, and seems more tightly knit both aromatically and on the palate. However, this is splitting hairs, as this is another stunningly opulent, rich, full-bodied, amazingly concentrated, exotic, flamboyant Petrus that remains remarkably youthful, and in need of 7-8 more years of bottle age. Additionally, the tannins are slightly more elevated, at least from a tactile impression. However, the 1989 looks to be another 30-year wine, with extraordinary equilibrium between all of its component parts. An amazing effort! Last tasted 11/97
Pétrus's wines seem to deserve all the attributed compliments and the almost mystical fans devotion of the wine. It is a unique and the most concentrated and richest wine of the Pomerol. Nevertheless, in spite of its power, the Pétrus's greatness secret resides in its remarkable balance and its... penetrating aroma, which make it different, not only from the rest of Pomerols but also from the rest of wines.
This unique personality is due to to the soil characteristics of its vineyards. Both in the surface and in the subsoil predominate the clay, unlike all its neighbors where the sand abounds. The Merlot grape finds here his ideal soil. The vine-stocks are very old, due to Mr. Loubat (his owner) refused to remove the vineyard after the disastrous frosts of 1956 and waited patiently that the vine-stocks were recovering. Jean-Cleaude Berrouet, one of the most recognized enologists of the world, is in charge of the vinificatión.
