1970 Petrus

Magnum, served after same of Chx Palmer and Latour 1970 and it managed to trump them. Still a very deep crimson. Extremely, hedonistically rich with a creamy texture and such life. This really reverberated on the palate despite being so sumptuously ripe. Just what one wants and expects of a Petrus. Truly superb. (JR)

The 1970 Petrus here is far superior to the one poured in London a few months earlier. The bouquet is crystalline with a mixture of red and black fruit, hints of thyme, ferrous notes percolating through with time. So much poise and that is translated through to the palate framed by filigree tannins, a perfect line of acidity and black truffle notes towards the elegant finish. This is an outstanding example but be warned that there is bottle variation. Tasted at Epure restaurant in Hong Kong.

The 1970 Petrus can be a remarkable wine, although I have noticed some variability with age. One bottle was corked but fortunately a backup was found at the last moment. The aromatics press hard down onto the accelerator! The bouquet bursts from the glass with plenty of black dusky fruit, dried herbs such as thyme and sage, well defined if rustic compared to other vintages. The palate is voluminous and grippy, this example not quite as elegant as the one tasted in New York back in 2013. There is a melted quality about the 1970, something almost autumnal with notes of liquorish, black truffle and a hint of pain d’épices towards the finish that gently fans out. My inclination is that the 1975 Petrus has matured a little better than the 1970, although it remains a remarkably fine, sturdy and upstanding Pomerol, a wine with strong foundations. Well-stored bottles will give another decade of drinking pleasure. Tasted at the Petrus dinner at the Épure restaurant in Hong Kong.