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PETRUS

21 April 2010 News

Tim Atkin, MW, has posted his take on the 2009 vintage, with Château Margaux, Pétrus, and La Fleur-Pétrus coming in for particular praise. And, in “the year of the second wine,” Pavillon Rouge and Pavillon Blanc are standouts. Tim’s full report is here.

Pomerol

Château Pétrus 2009, Pomerol
“Rain in the middle of September was the key to the success of the 2009 Pétrus, according to Jean-Claude Berrouet, enabling the Château to avoid water stress in the vineyard. The resulting wine is delicious, showing great finesse, though not quite as good as 2005. The oak is quite prominent at the moment, but this will age well, thanks to its acidity and underlying structure.” 97 Tim Atkin, MW

Château La Fleur-Pétrus 2009, Pomerol
“One of a number of very good to outstanding wines chez JP Moueix in 2009, this is a very impressive La Fleur. Deeply coloured, aromatic and slightly spicy, with great texture, integrated tannins, fresh acidity and considerable length. A wine that gets better and better in the glass and doesn’t rely on over-extraction or alcohol for effect.” 96 Tim Atkin, MW

Margaux

Château Margaux 2009. Margaux
“Paul Pontallier calls this one of the “densest wines, but also the sweetest” he has ever made. Very aromatic and alluring, this has cherry and redcurrant fruit, a touch of bramble, well-integrated oak, assertive tannins and lively, refreshing, palate- cleansing acidity.” 98 Tim Atkin, MW

Pavillion Rouge 2009, Margaux
“Paul Pontallier is considering the possibility of a third wine in 2009, such (in his view) is the quality of his second wine, Pavillon Rouge. This has a delightful elegance to it: silky and fresh, with red and black fruits intermingled on the palate and grainy tannins. The 60% new barrels are a little too prominent at the moment, but should fade into the background with time.” 93 Tim Atkin, MW

Pavillon Blanc 2009, Margaux
“This pure, barrel-fermented Sauvignon Blanc is one of the great dry whites of the vintage. It may be a varietal wine on paper, but it transcends its grape to produce something that is all its own: creamy, aniseedy and lightly toasty, with lovely “leesy” fatness and a grapefruity tang.” 93 Tim Atkin, MW