Pétrus 2004

Tasting characteristics and advice for Pétrus 2004

Tasting

Appearance

The wine displays a deep plum hue with ruby and purple highlights.

Nose

The bouquet reveals remarkable aromatic complexity, with notes of black truffle, ripe dark fruits, violet and chocolate. Hints of kirsch cherry and crushed flowers complete this refined aromatic palette.

Palate

On the palate, this wine stands out for its elegance and silky tannic structure. Flavors of dark fruits, black cherry and plum intertwine with touches of truffle and delicate spices. Its natural freshness brings beautiful overall balance, while the aristocratic finish reveals impressive mineral length.

Food and wine pairings

This Pétrus 2004 is a magnificent match for fine red meats such as shoulder of lamb, duck breast or a rib steak. It also pairs elegantly with mushroom-based dishes, especially porcini or truffle preparations. Game and meats in sauce also make excellent pairings.

Serving and cellaring

Pétrus 2004 benefits from being decanted 2 to 4 hours before serving to allow its aromas to fully unfold. The ideal serving temperature is around 15.5°C. This vintage can be enjoyed until around 2035, with an optimal drinking window between 2017 and 2035.

An elegant Pomerol from the exceptional terroir of Pétrus

The estate

Pétrus ranks among the most prestigious wine estates in the world. The name appears formally in records in 1837, although traces of vineyards date back to the 1750s. The Moueix family has run the estate since 1943, when Jean-Pierre Moueix became its exclusive agent. Today, Jean-François Moueix and his children, including Jean Moueix, are the principal owners. The estate spans 11.4 hectares, planted exclusively with Merlot since 2010. Olivier Berrouet, son of the legendary Jean-Claude Berrouet, has overseen winemaking since 2008. Pétrus stands out for its unique terroir of blue clay.

The vineyard

Pétrus’s vineyard occupies a prime position on the Pomerol plateau, at 40 meters above sea level. The exceptional hallmark of this terroir lies in its blue clay soils, known as smectites, which cover the entirety of the 11.4 hectares. This dense, deep clay—more than 40 million years old—has unique water-retention properties that allow the vines to maintain optimal water balance. The vines, with an average age of over 45 years, are planted at a density of 6,600 to 7,000 vines per hectare. This singular terroir produces grapes with concentrated tannins yet a remarkably silky texture.

The vintage

The 2004 vintage proved demanding for Bordeaux winegrowers. The dry, mild winter of 2003-2004 did not allow soil water reserves to be sufficiently replenished. Late budbreak in late March to early April was followed by rapid flowering in early June under high temperatures. July was cool and lacked summery weather, while August was warm and humid, encouraging vegetative growth. From late August onward, conditions fortunately shifted, with alternating warm days and cool nights through early October, allowing optimal ripening of the grapes while preserving lovely natural freshness.

Winemaking and aging

The Pétrus 2004 harvest was carried out by hand over several days, with rigorous berry-by-berry selection. After optical sorting, the grapes were destemmed, then vinified parcel by parcel in 12 temperature-controlled concrete tanks. Alcoholic fermentation took place between 17 and 32°C, followed by 18 to 25 days of maceration to gently extract the finest tannins. Malolactic fermentation took place in concrete tanks to preserve the wine’s freshness. Aging continued for 18 to 20 months in French oak barrels, with racking into barrels that had previously held one to two vintages during the aging period to refine the integration of the oak.

Grape variety

100% Merlot