Why is Petrus the wine king of Bordeaux?

柏翠莊園 柏翠紅酒


Château Pétrus covers only 11.5 hectares and produces about 30,000 bottles annually. The current market average price is around RMB 30,000, which is several times higher than the famous five First Growths of the Left Bank.
Pétrus exclusively uses 100% Merlot, practicing organic viticulture, and advocating minimal human intervention in winemaking. As the winemaker says, "The soil and the cellar are full of natural forces; we should simplify all human operations." This further highlights Pétrus's terroir characteristics, giving it a unique personality, described as "having Burgundian purity." Pétrus has extremely strict requirements for wine quality; in some unfavorable vintages, the winery even chose not to release any wine (such as 1965 and 1991).

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The soil of the vineyard is the winning weapon of its terroir. The blue clay, which is particularly compact and rich in organic matter, has a very dark surface. Therefore, compared to other Pomerol wines, Pétrus exhibits immense power, though it can appear rather closed when young.
Château Pétrus was established in the mid-19th century. In 1878, it became the first Pomerol wine to win a gold medal at the Paris World's Fair. In 1945, Pétrus entered the American market, and over several decades, many dignitaries, including former President Kennedy, became its fans. In 1947, Pétrus was served at the wedding of Queen Elizabeth and Prince Philip – by then, Pétrus was already the premier top winery on Bordeaux's Right Bank. By the 1980s, Pétrus's market price could rival the First Growths of the Left Bank; as its fame grew, its price continued to soar, and Pétrus has now far surpassed the Left Bank's First Growths. In 2018, Petrus sold a 20% stake to an American investor, at which point the winery's valuation had reached an astonishing US$1 billion.
Although it omits the "Château" often found in traditional Bordeaux winery names, Petrus is simply Petrus; it needs no "château" endorsement, letting the wine speak for itself.

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