PETRUS 1968
PETRUS 1968
PETRUS 1968
PETRUS 1968
PETRUS 1968
PETRUS 1968
PETRUS 1968
PETRUS 1968
If there are several bottles in stock, the displayed photo is not contractual and illustrates the state of conservation of the bottle.

1968 PETRUS 1968

Condition : Good

In stock 0 bottle
€4,495.83 Tax excl. €4,495.83 Tax incl.

Label : Slightly damaged

In stock 0 bottle
€4,498.33 Tax excl. €4,498.33 Tax incl.

Label : Fairly damaged

In stock 1 bottle
€4,395.83 Tax excl. €4,395.83 Tax incl.
Shipped today
Estimated delivery between on Monday 14 October and Monday 28 October
€4,395.83 Tax excl.
€4,395.83 Tax incl.
€4,395.83 Tax excl.
€4,395.83 Tax incl.
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Expert's opinions

90 / 100
Autre
Acker Merrall and Condit, reputable wineseller in New York and Hong Kong (2012) Last in our first flight was the 1968 Petrus, another wine that exceeded expectations. Roman noted ‘marzipan,’ and James ‘custard.’ It smelled and tasted like a chapitalized Red Burgundy. It was quite gamy with that tobacco and Worcestershire edge. Soft, lush and pleasant, the 1968 was still enjoyable
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More info
Region Bordeaux
Appellation Pomerol
Colour Red
Volume 0.75 l
Country France
Château Petrus
Petrus
Petrus

The Petrus estate derives its name from a village called "Petrus". Its history is recent and yet this wine is already a legend. Throughout the nineteenth century the area belonged to the Arnaud family. In 1925, a woman from the Libourne region, Ms. Loubat, takes shares in the property. Twenty years later she is the sole owner. Understanding that the wines of the Medoc sell for more than wines of Pomerol, in particular her wines, she did everything she could to take advantage of such a promising terroir.  In a few decades the myth was born. In 1961, Mrs Lacoste and Mr. Lignac, niece and nephew of Mrs. Loubat  inherit the estate.The vineyard is based on the highest hill of the designation, culminating at an altitude of 40 meters. The soil consists mainly of clay which  is well suited to Merlot which constitutes 95% of the plantings. The 12 hectares are the subject of constant work and a constant obsession with détail.  It is thought that Pétrus is more accessible to tasting than  some of its illustrious colleagues..