wine still
reserve
Château Pétrus
Pomerol, France
About this product
The world's most famous Merlot and most expensive unclassified wine. 100% Merlot from blue clay in the centre of Pomerol. The wine is voluptuous, hedonistic, and immediately impressive even when young — yet also exceptionally long-lived (50+ years in great vintages). Key flavours: plum, truffle, chocolate, iron, violet, caramel with age. The 1947, 1961, 1964, 1982, 2000, 2009, and 2010 are the legendary vintages. Pétrus has no second wine — if not included in the grand vin, declassified entirely. BC: auction only.
The deductive profile Library
colouropaque garnet-purple
noseplum, truffle, chocolate, iron mineral, violet, new oak
palateextraordinary concentration; velvety tannins; 30–50 year potential
Service
temp c17°C
decant minutes60 min
Open The Library to see this section in full.
Open The LibraryTasting profile
plum, truffle, chocolate, iron mineral, violet, new oak
Not yet carried in
The pour exists; it simply hasn't crossed to your shelf yet.
This look is counted — the gap is the signal that brings it here.
Know who should carry it?
Name the importer, shop, or distributor who belongs on this page. If the checks confirm them, your cellar gets deeper — and you'll be the first to know.
Pairings
bridge
main
Pétrus's truffle-chocolate-iron profile meets black truffle's earthy umami richness. The risotto's creamy starchy body tames the wine's weight; Parmigiano's crystalline sharpness provides textural contrast. A pairing that emphasises Pétrus's earthy nobility rather than its fruit.
classic
main
complement
main
Merlot-dominant Pétrus loves duck — the bird's rich fat and slight sweetness are natural complements to the wine's plum and chocolate character. The cherry reduction mirrors the wine's fruit; truffle amplifies its tertiary earthiness.
classic
main
complement
meat_poultry
Pétrus's extraordinary Merlot richness (black cherry, plum, iron) demands a beef preparation of equal luxury; bone marrow's fat softens the tannins while morel cream's earthiness bridges the truffle notes
classic
main
elevate
food
Pétrus's iron-mineral Pomerol clay belongs with the finest Charolais beef with bone marrow; pure luxury
classic
celebration
elevate
celebration
Pétrus elevates the tenderloin en croûte with truffle; the most hedonistic Pomerol for the most indulgent preparation
classic
celebration
elevate
beef
Pétrus is arguably the world's most famous wine; Tournedos Rossini matches its luxury and the iron of Pomerol clay
classic
main
complement
fungi_truffles
Pétrus's truffle note and chocolate depth resonate with a black truffle preparation of equal luxury; the Madeira sauce's nutty-wine character bridges the Merlot's plum-cherry depth
established
main
complement
charcuterie_cheese
Vacherin Mont d'Or's extraordinary pine-cream-runny character is one of the most seductive wine pairings in France; served in its spruce box alongside Pétrus at maturity it is a rare pairing of equals
suggested
cheese