1969 Petrus
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Tasting notes
The 1969 Petrus was the last vintage from the original vineyard, before a quite substantial acquisition from Gazin enlarged its acreage. One bottle is riddled with TCA but a second offers the same molasses and nougat aromas that I noticed before, bucolic and a bit smudged, yet nothing offensive. The palate cannot shrug off what was a very poor growing season, shallow and lacking much grip with a rather obvious ersatz sweetness that might well have derived from chaptalization. This is of curiosity value only nowadays. Tasted at the Petrus dinner at Hide restaurant in London.
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Neal Martin
Neal Martin
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The 1969 Petrus comes from the second of two half-bottles purchased for a relative pittance many years ago, one consumed at the time and the other cellared. It is notable for being the final Petrus made from the original vineyard, prior to its expansion via a four-hectare acquisition from Château Gazin. Unfortunately the growing season was poor and the wine not the best. Rather enervated on the nose, the fruit has mostly ebbed away leaving little of interest. The palate, like before, seems oddly caramel-like, possibly due to chaptalization, and consequently feels rather ersatz compared to other vintages. The 1969 is of curiosity interest only. Tasted from half-bottle at home.
About the producer
Ask any wine-lover to name the world’s greatest fine wines, and the answer will invariably include Pétrus.