Description
1967 Petrus Pomerol at Arden Fine Wines in London.
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Although the wines of Pomerol have never been classified, all agree that Pétrus is a First Growth among equals.
Petrus dates back to at least 1837, with the name “Petrus” derived from the Latin “Pierre” (Peter), referencing a statue of the apostle on the estate.
Madame Edmond Loubat
Pétrus was considered a minor estate until hotel owner Madame Edmond Loubat gradually acquired it.
She became sole owner by 1945.
Madame Edmond Loubat worked with the negociant Jean-Pierre Moueix from 1943.
She made Pétrus the world’s most renowned and sought-after red wine.
The Moueix family became majority shareholders in 1969.
The terroir of Petrus
Pétrus is an intense and long-lived wine but this has far more to do with its unique terroir than with a heavy hand in the winery.
The Pomerol “plateau” has a 20-hectare area of deep blue clay soils with a high iron content.
The ancient clay subsoil, dating back 40 million years, contrasts with the younger, gravelly soils of surrounding vineyards.
Pétrus lies on more than half of this unique “boutonnière” (“button hole”).
This is a mound at 40 metres above sea level and the highest point of Pomerol.
The gentle slope allows rainwater to run off during wet vintages.
The moisture-rich layers below nurture the vines in dry years.
Almost unique among Bordeaux wines, Pétrus is produced more or less entirely from Merlot.
Older vintages apparently contain up to 20% Cabernet Franc, though.
1967 Petrus Pomerol
Wine critics consider the 1967 Pétrus a very successful wine from a vintage that was generally light, particularly within the Pomerol region.
The Bordeaux vintage overall showed solid quality in 1967, but it performed particularly well in Pomerol.
US wine critic Robert Parker described it as a “gorgeous wine” and “one of the great sleeper vintages for Petrus” in a tasting note from January 2003.
Parker’s tasting note reported that the wine showed a “sweet nose of coffee beans intermixed with cedar, herbs, black cherries, roasted nuts,” and a “sweet, elegant, medium to full-bodied, and totally savoury and seamless” palate.
