12 bottles per lot
Details
THE PROPERTY OF AN IMPORTANT NEW YORK COLLECTOR
This magnificent collection features a number of iconic wines from the very best properties of Bordeaux. Included are four stellar vintages of Petrus, a rare opportunity to purchase the 1988 and 1990 vintages in highly desirable large formats. The collection also features Château Latour 1982 in magnum and large formats of Mouton-Rothschild from two classic vintages, 1989 and 1990.
PETRUS
Within the world of fine wine appreciation, there is something of an ‘ultra-elite,’ an inner-circle that few wines will ever enter. This is a group of maybe five or six, almost exclusively French wines, whose prices and reputations exceed those of all others. Pétrus could be said to be the archduke of this noble assembly. In the best vintages few wines compare in terms of price or critical acclaim, these wines are best known for their power, concentration and multi-layered complexity. Pétrus is the ultimate expression of the opulence and charm that right bank wines can deliver when at their best.
The vineyard is located in Pomerol on a plateau dominated by iron-rich (crasse de fer) clay soils that give the wines their structure and power. They are well drained due to a gentle slope. The clay content retains some water which reduces hydric stress and creates a cooler mesoclimate that is ideally suited to the early ripening Merlot. The average age of the vines is 45 years.
Grapes are picked early to retain acidity which provides freshness, finesse and elegance to the wines rather than baked jammy flavors that can sometimes be a result of later harvesting. Grapes are sorted twice, then de-stemmed and fermented in cement vats, although since 2005 two stainless steel tanks were added to the winery which has increased the options for parcel selections. Generally indigenous yeasts are used, although cultured yeasts are also considered as an option. Vinification is traditional with pumping over and malolactic fermentation taking place in tank, and the press wine is kept apart until January when the quality is assessed and up to 7% might be blended back in. The wine spends around two years in new oak with rackings every three months, fining with egg-whites and filtered only when absolutely necessary. Pétrus, unusually for Bordeaux, is almost entirely Merlot and Cabernet Franc is rarely included in the blend.
Petrus 1983
Pomerol, cru exceptionnel
Six corroded capsules, bin-soiled and slightly creased labels
Levels ten top shoulder or better, two just below top shoulder
12 bottles per lot
This magnificent collection features a number of iconic wines from the very best properties of Bordeaux. Included are four stellar vintages of Petrus, a rare opportunity to purchase the 1988 and 1990 vintages in highly desirable large formats. The collection also features Château Latour 1982 in magnum and large formats of Mouton-Rothschild from two classic vintages, 1989 and 1990.
PETRUS
Within the world of fine wine appreciation, there is something of an ‘ultra-elite,’ an inner-circle that few wines will ever enter. This is a group of maybe five or six, almost exclusively French wines, whose prices and reputations exceed those of all others. Pétrus could be said to be the archduke of this noble assembly. In the best vintages few wines compare in terms of price or critical acclaim, these wines are best known for their power, concentration and multi-layered complexity. Pétrus is the ultimate expression of the opulence and charm that right bank wines can deliver when at their best.
The vineyard is located in Pomerol on a plateau dominated by iron-rich (crasse de fer) clay soils that give the wines their structure and power. They are well drained due to a gentle slope. The clay content retains some water which reduces hydric stress and creates a cooler mesoclimate that is ideally suited to the early ripening Merlot. The average age of the vines is 45 years.
Grapes are picked early to retain acidity which provides freshness, finesse and elegance to the wines rather than baked jammy flavors that can sometimes be a result of later harvesting. Grapes are sorted twice, then de-stemmed and fermented in cement vats, although since 2005 two stainless steel tanks were added to the winery which has increased the options for parcel selections. Generally indigenous yeasts are used, although cultured yeasts are also considered as an option. Vinification is traditional with pumping over and malolactic fermentation taking place in tank, and the press wine is kept apart until January when the quality is assessed and up to 7% might be blended back in. The wine spends around two years in new oak with rackings every three months, fining with egg-whites and filtered only when absolutely necessary. Pétrus, unusually for Bordeaux, is almost entirely Merlot and Cabernet Franc is rarely included in the blend.
Petrus 1983
Pomerol, cru exceptionnel
Six corroded capsules, bin-soiled and slightly creased labels
Levels ten top shoulder or better, two just below top shoulder
12 bottles per lot