Château La Fleur Pétrus, Pomerol
Château La Fleur Pétrus

Château La Fleur Pétrus, Pomerol,



Château La Fleur Pétrus, Pomerol, 1995

Justerini & Brooks Tasting note
Château La Fleur Pétrus, Pomerol, 1995
Lisa Perrotti-Brown, The Wine Independent
A blend of 93% Merlot, 5% Cabernet Franc, and 2% Petit Verdot, the 2020 La Fleur-Petrus has a deep garnet-purple color. It is quite closed to start, soon unfurling to offer glimpses of notes of redcurrant jelly, fresh black cherries, and juicy blueberries, followed by touches of red roses, wood smoke, and crushed rocks, plus a hint of dried herbs. The palate is full-bodied and chock-full of rich, decadently fragrant black fruits, supported by fine-grained tannins and seamless freshness, finishing long with a mineral lift. A stunning wine - bravo!
Date Reviewed:
Neal Martin, Vinous
The 2020 La Fleur-Pétrus is quite simply a class act. It delivers a compelling bouquet with black fruit, crushed stone, iris flower, light sea spray scents, freshly tilled loam. Wonderful precision. The palate is medium-bodied with finely-sculpted tannins, a perfectly-judged line of acidity, discretely building towards a mineral-rich finish. I can see this just closing down for a period, so keep a cellar handy.
Date Reviewed:


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Allergen Information:
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Château La Fleur Pétrus

Château La Fleur Pétrus

La Fleur Petrus is one of the most sought after wines from Bordeaux, usually selling out en primeur. Along with Trotanoy, this is the jewel in the crown of the Jean Pierre Moueix portfolio. The original estate is a little over 9 hectares and is situated next to Chateau Lafleur and Petrus. This terroir is unsurprisingly capable of producing exquisite wines. Now, the vines from Chateau Providence and a new parcel situated between Le Pin and Trotanoy (formally called Chateau Guillot) have swelled the estate to 18 hectares, making this the largest property on the plateau. Far from diluting the quality, there has been a real step up since the addition of these new parcels, with greater precision and tension in the wines. That said, older vintages are still a treat to taste and have a wonderful capacity for cellaring.

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