Why I will never drink Petrus

Sure does. Thanks for finding that page.

pavane

Yes, I know--and the same with Petit Verdot. My comment had nothing to do with what was in favor. As I said, it had to do with what was permitted.

Petrus was not well known in many countries before WW2. The French owner of likely the best restaurant that NYC ever had catered to some of the most r ich and famous of the day. When he was asked to help select a dry red wine from a large list of top wines, he very often suggested Petrus. Thus Petrus slowly became better known in the US. And prices slowly increased.

Also in France, Petrus had a lady owner who had much in common with Mme. Le roy. She would do nothing that might lower the quality. At one time a freez e killed most of the vines over a large area, and most vineyards replanted. Petrus did not and had a greatly reduced yield for many years as a result. The lady thought highly of the quality of her wine and refused to sell it for less than any other major red Bordeaux.

Although a very full wine,Petrus drinks better at a younger age than many f amous first growths. Just because it does not choke you when young does not mean it is ready. I would not even try a top year Petrus less than 20 year s. If you keep it properly stored, it is likely to improve in balance and c omplexity for many more years. The last Petrus I bought was in the 1970 bef ore the price of it went into orbit. I still have several bottles of Petrus from the 1970s and earlier. I have yet to have a bottle of it that seems t o be in decline, and most have improved with extended age. But you should b e very careful if you buy older Petrus today. Some of it likely has had poo r storage. Some , especially large formats, may have been faked.