Chateau Petrus 2012
-
Suckling
James -
Enthusiast
Wine -
Parker
Robert -
Spectator
Wine
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
James Suckling
This shows fabulous length with a chocolate, berry and mineral undertone. Licorice and currants too. Full body yet refined with seamless tannins. Goes on for minutes. It shows such amazing length and elegance. Depth. Phenomenal structure here, especially for the vintage. Reminds me of the 1998 or 1971, which were structured yet very fine.
-
Wine Enthusiast
Another great wine from Pétrus, this has enormous depths without losing any of the fruit or freshness of Merlot in 2012. It’s massive while also elegant, weighty, richly full-bodied and also structured. At this stage the wine does show some signs of wood aging, which will diminish as it ages. The fruitiness is deceptive because this wine demands aging. Drink from 2024.
-
Robert Parker's Wine Advocate
Tasted blind at the Southwold 2012 tasting, the 2012 Petrus demonstrated a forward, fruit-driven, ripe raspberry and wild strawberry bouquet underneath which lies graphite and forest floor aromas. It seems refined, understated, nonchalant even. The palate is medium-bodied with a slightly savory opening, as if there was a tiny drop of Cabernet Franc. The tannins are fine but firm, the red fruit infused with cooked meat, black pepper and sage notes, although I was anticipating a finish armed with more body. That may well develop in time, yet it remains a regal Pomerol that will probably merit a higher score with bottle age, hence the plus-sign against the score. Tasted January 2016. Rating: 96+
-
Wine Spectator
This has some serious muscle, with rivets of graphite studding a beam of dense, gravelly grip that holds the core of steeped plum and raspberry notes together. Very long, with superior cut. A graphite note powers through the finish, while the fruit drips on and on. Best from 2018 through 2032.
Other Vintages
2021-
Suckling
James -
Enthusiast
Wine - Decanter
-
Parker
Robert
-
Suckling
James - Decanter
-
Parker
Robert -
Enthusiast
Wine - Vinous
-
Spectator
Wine
-
Dunnuck
Jeb - Decanter
- Vinous
-
Spectator
Wine -
Parker
Robert
-
Dunnuck
Jeb -
Parker
Robert -
Enthusiast
Wine - Decanter
-
Spectator
Wine
-
Spectator
Wine -
Suckling
James -
Parker
Robert - Decanter
-
Enthusiast
Wine -
Dunnuck
Jeb
-
Parker
Robert -
Suckling
James -
Dunnuck
Jeb - Decanter
-
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert -
Suckling
James -
Enthusiast
Wine - Decanter
-
Dunnuck
Jeb -
Spectator
Wine
-
Suckling
James -
Enthusiast
Wine - Decanter
-
Spectator
Wine -
Parker
Robert
-
Enthusiast
Wine -
Suckling
James -
Spectator
Wine
-
Enthusiast
Wine -
Suckling
James -
Parker
Robert -
Spectator
Wine
-
Suckling
James -
Parker
Robert - Decanter
-
Enthusiast
Wine -
Spectator
Wine
-
Parker
Robert - Decanter
-
Suckling
James -
Spectator
Wine -
Enthusiast
Wine
-
Parker
Robert -
Enthusiast
Wine - Decanter
-
Suckling
James -
Spectator
Wine
-
Enthusiast
Wine -
Spectator
Wine -
Parker
Robert
-
Enthusiast
Wine -
Spectator
Wine -
Parker
Robert
-
Spirits
Wine & -
Spectator
Wine -
Parker
Robert
-
Spectator
Wine -
Parker
Robert
-
Spirits
Wine & -
Parker
Robert -
Spectator
Wine
-
Parker
Robert -
Spirits
Wine & -
Spectator
Wine -
Suckling
James
- Decanter
-
Parker
Robert
- Decanter
-
Parker
Robert
-
Parker
Robert
-
Spectator
Wine
-
Spectator
Wine -
Parker
Robert
-
Spectator
Wine
-
Parker
Robert -
Spectator
Wine
-
Spectator
Wine -
Parker
Robert
-
Spectator
Wine
-
Spectator
Wine
-
Spectator
Wine -
Parker
Robert
-
Parker
Robert -
Spectator
Wine
-
Spectator
Wine
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.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.
Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.
After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.
Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.
The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.