Among Bordeaux’s most sought-after fine wines, Petrus 2004 - Pomerol AOC celebrates the craft of a Merlot sculpted by a unique blue-clay terroir. This vintage, praised for its vibrant energy and notable tension, delivers a precise expression of the Pomerol plateau, where depth and purity converse seamlessly. For demanding collectors as well as connoisseurs at fine dining tables, it answers the rare desire to combine aromatic intensity, refined balance and the promise of longevity. Its firm and nuanced framework, supported by high acidity, invites a slow, almost meditative tasting, where each detail reveals itself with grace. Here, nothing is ostentatious; everything is a matter of measure and mastery, from parcel selection to meticulous ageing, producing a wine of culture and atmosphere capable of lighting up a dinner or taking pride of place in a cellar.

Assemblage et vinification

Made from 100% Merlot, Petrus 2004 expresses the purest personality of the Pomerol plateau. The vines, of respectable age, draw their strength from a singular smectite blue clay, a matrix that encourages slow ripening and natural concentration. Parcel-based vinification in concrete vats preserves the integrity of the fruit and the finesse of the extractions, while 18–20 months of ageing in French oak barrels refines the texture, ennobles the aromas and sculpts a tannin grain of exemplary distinction. Every gesture aims for clarity of expression, delicacy of touch and precision of finish, delivering a Pomerol of great character, dense and luminous, built to stand the test of time.

Notes de dégustation

• Appearance : deep and glossy, moving slowly in the glass, announcing concentrated matter and strong structure. The clarity and brightness betray a vinification of high precision.
• Nose : complex and refined, marked by black cherry, cassis and plum, lifted by touches of truffle, fine earth and a hint of cola. On aeration, delicate spice notes and a hushed minerality emerge, asserting the plateau's identity.
• Palate : broad, full-bodied entry, carried by an natural freshness that stretches the sap. The tannins, firm yet civilised, map out a precise architecture, supported by a core of ripe black fruit. Long, upright, mineral finish, of a nobility that commands silence.

Température de service et conseils

Serve Petrus 2004 between 16 and 18°C in large glasses to reveal its aromatic depth and satiny texture. Open the bottle at least two hours before service and, if needed, perform a gentle aeration to unfold the range of dark fruit and allow the truffle and fine earth to blossom. Store the bottle in a cellar in a cool, dark and stable environment. This vintage has a particularly serious cellaring potential, with a peak that can extend over several decades, offering increasing pleasure for patient enthusiasts. Each service benefits from being calm, precise, almost ceremonial, to honour a harmonious texture and preserve the grace of a clear finish.

Accords mets et vin

• Appetisers : mushroom puff-pastry bites, shavings of Iberian ham, tarts with truffled duxelles.
• Starters : soft‑boiled egg with porcini, aged beef carpaccio, thin mushroom tart with mature Parmesan.
• Mains : roasted beef fillet, thick veal chop, cuts of fine game, reduced jus and woodland accompaniments.
• Cheeses : aged Comté, traditional Salers, extra-old Mimolette, served at cellar temperature.
• Desserts : a discreet pairing with a lightly sweetened chocolate-cocoa entremet, or to keep for the sole pleasure of the wine.

Moments de dégustation

Petrus 2004 is the ideal companion:

• To celebrate a milestone event, where emotion blends with memory.
• At a gastronomic dinner seeking equilibrium between intensity and finesse.
• As an exceptional gift for a connoisseur, to keep or to open at the right moment.

Caractéristiques

• Name : Petrus 2004 - Pomerol AOC
• Appellation : Pomerol AOC
• Type : Red wine
• Vintage : 2004
• Grape variety : Merlot (100%)
• Terroir : smectite blue clay, Pomerol plateau
• Winemaking : parcel-based, concrete vats
• Ageing : 18–20 months in French oak barrels
• Cellaring : until 2035–2045
• Serving temperature : 16–18°C