Wine Advisor
Petrus 1975
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Description
Petrus is made almost entirely of Merlot grapes grown in Bordeaux's right bank Pomerol appellation. Although never officially classified, the chateau has long been considered on par with the First Growths from the left bank. The ownership of the estate has passed between the Arnaud family in the 19th century, to Madame Loubat at the end of WWII, and finally to Jean-Pierre Moueix in recent years. Petrus's clay soil is rich in iron and the estate's average vine age is 40 years. Chateau Petrus produces approximately 3,000 cases of wine each year.
Tasting notes
Reviewed by: Neal Martin
Tasted at "The Sampler's" icon tasting in London. I have had better examples of the 1975 that this bottle, although it is certainly no slouch! It has a glorious, multi-dimensional bouquet of red cherries, undergrowth, dried orange peel and just a touch of black olive. It displays wonderful precision and vigour. With further time in the glass there is a hint of balsam loitering like a naughty boy in the background. The palate is medium-bodied with grainy tannins, a little drier than the bottle imbibed last year, but with a sublime meaty finish that lingers long in the mouth. Tasted December 2011.
Reviewed by: Robert M. Parker, Jr.
The 1975 Petrus reveals a youthful, rustic, brutally powerful style, with an opaque garnet/ruby/purple color, and an emerging nose of over-ripe black-cherries, mocha/chocolate, and truffles. Extremely full-bodied, ferociously tannic, but awesomely concentrated, the 1975 Petrus can be drunk, provided readers have a penchant for slightly uncivilized wines. This behemoth Petrus (the last made in this style) is at least a decade away from full maturity. It is potentially a 50 year wine, with exquisite concentration and intensity. The notes for this wine are taken from the description of Series I of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock. Many years after the tasting from which this note derives allegations were made concerning the authenticity of old and rare bottles of wine sold by Hardy Rodenstock to collectors around the world. The matter has been the subject of numerous articles, litigation and at least one book. Mr. Parker believes that the wines served to him at this tasting were authentic so this note and the others from that specific tasting continue to be posted on eRobertParker.com.
Reviewed by: Neal Martin
Tasted at The Fat Duck in Bray, this is a sensational Petrus that surpasses the -70, -71 and yes, the -82. One bottle shared between two, it was a rare opportunity to experience how this Pomerol just soared to the heavens over two hours. Deep in colour, the sensuous, rich nose is instantly seductive with macerated black cherries, sloe, black olive, leather, cooked meats and a touch of brown sugar. Astounding definition and intensity. The palate is full-bodied, extraordinarily ripe and powerful and yet aligned with ultra-fine tannin that support this 35-year old in a tight bodice. Layers of saturated black fruit, viscous in textures, coat the mouth and linger for an eternity. No wonder Jean-Claude Berrouet regards this is one of his greatest achievements. Drink now-2020+ Tasted March 2010.
Reviewed by: Neal Martin
A magnificent wine. A deep garnet core with amber rim. A rich, decadent nose with a bouquet of espresso, dark chocolate and kirsch. Brilliant definition and focus. A super-smooth entry on the palate, silky tannins and perfect balance. Everything so beautifully integrated: mulberry, mocha and a touch of cooked meats. This is the first time I have tasted this, but I am guessing that is has mellowed in recent years. Completely effortless. Amongst the best Petrus I have tasted. Drinking now. Tasted October 2005.
Reviewed by: Robert M. Parker, Jr.
Tasted 9 Times With Consistent Notes One of the best wines of the vintage as well as the most concentrated and tannic Petrus of the seventies, the 1975 is a blockbuster wine, opulently rich, still broodingly dark in color, and massive. This wine has layers of sweet, ripe blackcurrant fruit, awesome extract, huge tannins, and an explosive finish that suggest decades of life. It is a monumental Petrus that will keep for 50 plus years. Anticipated maturity: 2000-2050.
Reviewed by: Robert M. Parker, Jr.
One of the most rustic and powerful Petrus of the last 25 years, this wine still has a murky garnet/plum/purple color, a gorgeous nose of overripe black cherries, mocha, caramel, chocolate, and a hint of iron and blood. Full-bodied, super-concentrated, with massive tannin and extract, this behemoth Petrus can be enjoyed but still seems another 5-10 years away from maturity. It is certainly a 50-70 year wine, with exquisite concentration and intensity, but seemingly the rough edges will no doubt be less appealing to those looking for pure seamlessness. Perhaps that will emerge with bottle age. Anticipated maturity: 2005-2040. Last tasted, 11/02.
About the Producer
The Patus winery has 11.5 hectares of vineyards. The top layer of the soil in the garden is pure clay, the bottom layer is terracotta, and the deeper layer is lime soil with high iron content, and has a good drainage system. The grape varieties planted are mainly Merlot, accounting for about 95%; the remaining 5% is Cabernet Franc. Because Cabernet Franc matures earlier, unless the vintage is particularly good, Patux winery is generally not used for winemaking. The planting density is 6,000 trees per hectare, and the average age of the trees is around 40 years, and some are even 80 years old. The operator adopts a more traditional method in the renewal of the vineyard, that is, through the selection, the best quality grape vine is used as the "mother plant", which is the same as the method when the Chateau Conti eradicated the old roots in 1946. The vineyard also adopts strict "fruit control". Each plant retains several bud eyes, and each bud eye leaves only one bunch of grapes. The goal is to fully ripen, but avoid over-ripening, otherwise it will affect the delicate flavor of the wine. In terms of the brewing process, Chateau Patus set the grape harvest time in the afternoon, the purpose is to let the morning sun dry the residual dew from the previous night. Each harvest employs 180 harvesters and takes about half a day to complete 2 to 3 harvests. During the brewing, Patus Winery spared no expense, replacing the wooden barrels (of different materials) every 3 months, and the aging time is about 20-22 months. Patus winery attaches great importance to quality and only selects the best grapes. In some bad years, such as 1991, it even stops production. The average annual output of Chateau Patus is no more than 30,000 bottles, which is extremely limited and expensive. Petrus, Pomerol, France is dark in color and has a delicate and rich aroma. Among the aromas of blackcurrant and mint, there are also many aromas such as blackberry, cream, chocolate, truffle, milk and oak. The taste is silky Slippery, long aftertaste.
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