Grand Vin

Roast duck breast with dried cherry sauce.

The 11.4 hectare vineyard is located on a plateau on the highest part of Pomerol in the far east of the appellation. The topsoil and the subsoil at Pétrus is almost all clay (in neigbouring properties the soil is a mixture of gravel-sand or clay-sand) and Merlot flourishes in this soil. Pétrus' vineyard is planted with 95% Merlot.

The vines are unusually old and are only replanted after they reach 70 years of age. The grapes are hand harvested only in the afternoon, when the morning dew has evaporated, so as not to risk even the slightest dilution of quality. The grapes are fermented in cement vats and the wine is aged in 100% new oak barrels for 22-28 months. It is bottled unfiltered.

Little known 50 years ago this chateau has seen the rise of a myth about the uniqueness of its wine. The wine’s inimatibility is due to many factors first of all an exceptional terroir - 40 meters above sea level the highest point of the appellation - with a layer of heavy clay soil and an iron subsoil. These are ideal conditions for the expression of the Merlot grape. With such a special terroir the approach in the vineyard and cellar is traditional and respectful. The work done in the vineyard is fastidious - severe pruning in the winter regular ploughing crop-thinning de-leafing manicuring the clusters in the summer - and allows the perfect ripening of the fruit. The grape are manually harvested within two afternoons and sorted before crush. Fermentation is carried out gently without any overextraction in temperature-controlled concrete tanks. The blend very often pure Merlot is defined in December and the young wine is aged in 100% new oak barrels. This property made famous by Madame Edmond Loubat and then by Monsieur Jean-Pierre Moueix culminates at 130 feet on the plateau of Pomerol. Ets Jean-Pierre Moueix is responsible for the cultivation vinification and aging as well as the export distribution of Petrus wines.