Petrus

Petrus received little international attention until the remarkable, tiny crop of 1945, and the much more widely distributed 1947. Its exceptional concentration of colour, bouquet, and richness of flavour derives from a pocket of clay in the middle of the vineyard and the subsoil which affords exceptionally good drainage. Average production is 2,000 to 3,500 cases. The low acidity of Chateau Petrus makes it an intrinsically soft wine which, combined with the inherent lusciousness of the Merlot, enables Petrus to produce intensely coloured, super-concentrated wines.