Petrus 2017 1.5L

Château Petrus 2017 is a wine of extraordinary character and grace, exemplifying the timeless allure of Pomerol. Its intense, garnet color entices the eye, promising depth and complexity within. The nose unveils an enchanting bouquet of blackberries, black cherries, and plums, interlaced with alluring notes of violets, cedar, and hints of dark chocolate. On the palate, this wine reveals its true magnificence, balancing power and elegance with finesse. Ripe fruit flavors of black currants and blueberries intertwine with nuances of licorice, tobacco, and crushed herbs, creating a captivating symphony of flavors. The velvety tannins provide structure and texture, while a vibrant acidity lends freshness and vitality. The finishing taste is remarkable, leaving a lasting impression of dark fruits, refined spices, and a touch of mineral complexity.

Robert Parker - 98+ Points

"Deep garnet-purple in color, the 2017 Petrus comes galloping out of the glass with bold, expressive notions of Black Forest cake, blueberry preserves and Christmas pudding with nuances of molten chocolate, Chinese five spice, candied violets, licorice and kirsch plus wafts of roses and cinnamon stick. Full-bodied, rich, spicy and fantastically concentrated, the palate has compelling freshness and a solid base of wonderfully ripe, velvety tannins, finishing very long and opulent. The aromatics at this youthful stage are atypical for Petrus and quite stunning—this 2017 is a bombshell! Furthermore, it is a unique style for this estate and one avid collectors should seek out!"

Antonio Galloni - 95+ Points

"Deceptively alluring a few months after bottling, the 2017 Petrus is attractive and nuanced, and yet I get the impression it is going through a rather awkward stage. Floral and blood orange overtones add freshness and inner perfume to a Petrus that will age more on finesse than power. Olivier Berrouet opted for longer skin contact than normal, about 30 days, with pumpovers of one volume of wine per day at the beginning of fermentation. Malolactic fermentation took place in steel. The 2017 spent about 14 months in oak and then four months in tank prior to being bottled in July 2019."