1961 Petrus Bordeaux Blend
Reviews of 1961 Petrus Bordeaux Blend
100 points, Robert Parker, Wine Advocate
January 1993
(Double Magnum)
As they say, it's a tough job, but someone's got to do it! Just to make you even more envious of my good fortune, let me tell you that over the last year I had the 1961 Petrus out of regular format, twice from a magnum, and twice from a double magnum. Regardless of the size of the bottle, it is a perfect wine. Fully mature, and more evolved than several of its neighbors (i.e., 1961 Latour a Pomerol and 1961 Lafleur), it offers a huge, sweet nose of ginger, mint, exotic spices, and gobs of jammy black fruits. Its extraordinary viscosity, sweetness of fruit, and heady alcohol level, as well as its remarkable extract, make for one of the most sumptuous, hedonistic bottles of wine anybody could ever consume. In all three formats the color is revealing noticeable amber/rust, and the tannin has melted away. This decadent bottle of Pomerol is at its peak of maturity; drink it over the next 10-15 years.
100 points, Robert Parker, Wine Advocate
January 1994
Tasted 12 Times With Consistent Notes
The 1961 Petrus is consistently a perfect wine. Fully mature, and more evolved than several of its neighbors (i.e., the 1961 Latour a Pomerol), it offers a huge, sweet nose of ginger, mint, exotic spices, and gobs of jammy black fruits. Its extraordinary viscosity, sweetness of fruit, and heady alcohol level, as well as its remarkable extract, make for one of the most sumptuous, hedonistic bottles of wine anybody could ever consume. The color is revealing noticeable amber/rust, and the tannin has melted away. This decadent bottle of Pomerol is at its peak of maturity; drink it over the next 10-15 years.
100 points, Robert Parker, Wine Advocate
January 1996
An estate only needs to produce a handful of wines such as the 1961 Petrus to garner an international following. Not surprisingly, the 1961 Petrus was pure perfection. This fully mature wine possesses a port-like richness (reminiscent of the 1947 Petrus and 1947 Cheval Blanc). The color revealed considerable amber and garnet, but the wine is crammed with viscous, thick, over-ripe black-cherry, mocha-tinged fruit flavors. Extremely full-bodied, with huge amounts of glycerin and alcohol, this unctuously-textured, thick wine makes for an awesome mouthful. Imagine a Reese's Peanut Butter Cup laced with layers of coffee and cherry, and encased in a shell of Valrhona chocolate!
The notes for this wine are taken from the description of Series III - Flight D of the 1995 tasting conducted in Munich by Helga and Hardy Rodenstock.
About 1961 Petrus Bordeaux Blend
About the Winery Petrus
"The Pomerol appellation is comprised of small properties producing modest quantities of generally excellent wines, at expensive prices. Pomerols are usually rich and full-bodied red wines, which blend the aromas of black cherry, black currant and blackberry. These are well-structured and complex wines. Château Petrus' vineyards cover 5.5 acres and produce 35,000 bottles per year. Thanks to the astute management of Christian Moueix and his team, Petrus is reputed to be the best Pomerol in the world. Indeed, the processes used by Château Petrus have resulted in the creation of a wine characterized by an intense, dark color, and by extremely delicate tannins."
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