Petrus 2003

Château Pétrus 2003 is a wine of exceptional power and intensity. Its deep, opaque color reflects its concentration and ripeness. The nose is rich and captivating, revealing aromas of ripe black fruits, such as blackberries and plums, mingling with notes of licorice, tobacco, and a hint of roasted coffee. On the palate, this wine is full-bodied and velvety, with a remarkable depth of flavor. Flavors of black cherries, cassis, and dark chocolate unfold, accompanied by nuances of spices and a touch of earthiness. The tannins are ripe and well-integrated, providing structure and balance to the wine. The finish is long and persistent, leaving a trail of dark fruit and a subtle smoky note. Château Pétrus 2003 is a testament to the unique terroir and meticulous winemaking that defines this legendary estate, offering a truly memorable tasting experience for the discerning wine connoisseur.

Robert Parker - 93 Points

"An early September harvest in this hot year produced a 2003 that has reached full maturity. It offers notes of roasted coffee, melted chocolate, figs and black cherry jam. There are some rustic tannins in the finish, but this expansive, rich Petrus displays far more intensity and complexity than most expected given the difficulties in Pomerol in 2003. It should be consumed over the next 4-6 years."

Antonio Galloni - 92 Points

"The 2003 Petrus was born in a difficult vintage for Pomerol, although its blue clay a.k.a “smectite” soils probably gave Christian Moueix and Jean-Claude Berrouet a slight advantage given its propensity to retain moisture and prevent hydric stress. That said, I would not mark it down as a top tier Petrus. After a timid opening it settles down with attractive mulberry, wild strawberry and clove scents, quite rich but not overpowering. I would argue that it is not as detailed as other vintages. The palate is very well balanced and surprisingly well defined considering the heat of that summer. Rich and opulent for Petrus (maybe the most opulent that Jean-Claude Berrouet ever made) and yet it retains a sense of symmetry and freshness on the finish that I think is unique to this Pomerol. Who says there is no such thing as terroir? Tasted in London with a Bordeaux merchant."