1983 | Chateau Petrus (Double Magnum)

Bordeaux most intensely concentrated, richly flavored and unique red wine. An incredible power, depth and richness yet a remarkable balance with penetrating aromas of ripe mulberry, black currant and fruit and spicy vanilla oak, setting it apart from all Bordeauxs finest wines.

Reviews:

• Wine Advocate: Talk about a thrill a second, as well as unprecedented decadence (at least for me), consider the rarity of a flight of six double magnums of Petrus! Because there were not many people at the tasting, there was the possibility of having several large glasses of these wines, making judging them all the more fun. And let's not forget the medical benefit of flushing the fat out of one's arteries with such remarkable juice! The fully mature 1983 Petrus (even from double magnums) is a weedy, herbaceous, vegetal-scented wine with plenty of sweet, somewhat disjointed fruit flavors, medium to full body, and copious quantities of glycerin and alcohol that are not entirely balanced by fruit. It is just not as harmonious or well-balanced as it should be. Drink it over the next 5-10 years. I have never been especially enamored with this vintage of Petrus. The notes for this wine are taken from the description of Series IV - Flight B of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock.

• Wine Spectator: What you'd expect from such a legendary estate. Wonderful palate impression with silky, rich fruit. Plenty of blackberry and chocolate character, has a full body and medium finish.

Producer Information

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.

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