Petrus 2012
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Country:France
Grapes:Merlot
Region:Bordeaux
Color:Red
Sweetness:Dry
Alcohol:14
Vintage:2012
Volume:0.75
Food pairing:Cheese, Meat, Poultry, Vegetables
Palate:Black fruit, Black pepper, Cocoa, Dark berry, Freshness, Full-bodied, Pepper, Spice, Tannins
Aroma:Black cherry, Cassis compote, Ripe plum, Truffle
View all Characteristics
26 900,00 zł
The lowest product price in the 30 days before the discount was introduced was 26 900,00 zł
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All Characteristics
Reviews
Key DetailsColor
Deep Ruby-garnet
Clarity
Clear
Sweetness
Dry
Brand
Chateau Petrus
Country
France
Alcohol
14%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Tannins
low
med
high
Body
low
med
full
Finish
short
medium
long
Tasting CharacteristicsA defining Merlot from a unique terroir – profound, poised, and built to last.
From the legendary 11.4 hectare estate of Pétrus in Pomerol, the 2012 vintage showcases 100 % Merlot grown on the estate`s famous blue-clay soils. It`s a vintage forged in challenge but refined by rigorous vine work and meticulous cellar practices.
Aromas and flavours:
Primary
Aroma/Nose: Inky garnet core and compelling aromas of ripe plum, cassis compote, black cherry, truffle, licorice, graphite and very fine earth mineral.
Secondary
Palate/Taste: Full-bodied yet refined, the palate offers a powerful core of black fruit, seamless tannins, and vibrant freshness. There is considerable tension: dark berries, cocoa bean, black pepper, sage, and subtle oak spice all present.
Tertiary
Finish: Exceptionally long, strong mineral backbone, echoing dark fruit, crushed rock, truffle and smoke; built for decades of evolution.
GastronomyServe around 18-19 C in a large Bordeaux glass. Decant at least 60-90 minutes (preferably more for full development). This wine demands meaningful dishes: roasted saddle of venison with juniper and black cherry glaze, beef tenderloin with aged balsamic and mushrooms, truffle-shaved tagliatelle, or a mature Comte or Parmesan Reggiano. Its mineral structure cuts through richness, while its fruit and truffle notes pair superbly with game, porcini, or richly marbled beef.
Food Pairing Suggestions:
Meat
Fish
Fruits and berries
Cheese
Poultry
Vegetables
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