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Pétrus 2003
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The Pétrus 2003 from Pétrus, born from the blue clay soils of Pomerol, reveals an exceptional Merlot. Notes of ripe berries, chocolate and violet, silky tannins and a mineral finish. Dense and elegant, it pairs beautifully with duck breast or truffles.
Nestled in the heart of Pomerol, Pétrus embodies the excellence of a unique terroir and an unrivalled winemaking heritage.
- Terroir : A rare blue clay soil, the signature of Pomerol, lends the wines an unparalleled depth and minerality.
- Vinification : A meticulous approach, centred on Merlot, yielding cuvées of silky elegance and remarkable longevity.
Tasting notes for Pétrus 2003
To the eye: A deep, dense purple robe with a velvety texture, heralding a generous and precise character.
On the nose: Aromas of wild blackberry and fresh blackcurrant intertwine with notes of violet, roasted cocoa and a saline touch, evoking the minerality of the terroir.
On the palate: A silky attack, carried by a lively acidity and a chalky tension, extends into a long and harmonious finish where gentle spices and dark fruits intertwine.
Serve at 16–18°C in a Bordeaux glass to fully release its complexity.
Vintage 2003
A vintage marked by intense summer heat, yielding powerful and fleshy wines while retaining the balance and freshness characteristic of Pétrus.
- Ageing potential : To be cellared until 2035–2040 under optimal conditions (stable temperature, controlled humidity).
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