Chateau La Fleur-Petrus 1998
Over the last 15 years La Fleur-Pétrus has become one of the most fascinating and, from a quality standpoint, extraordinary stories in Bordeaux. A wine borne of a great historic terroir, that through nurture and creativity has become something greater than perhaps could have been imagined, and a bright shining light of Pomerol.
Named for its position between Chateau Petrus and Chateau La Fleur, Chateau La Fleur-Pétrus dates to the 18th century and with a long reputation for producing great wines. In 1950 Chateau La Fleur-Pétrus became Jean-Pierre Moueix’ first vineyard purchase. His son Christian has overseen the re-ascension of this estate to the top of Pomerol’s hierarchy, through his incredibly meticulous vineyard care and delicate precision in the cellar, and the addition of two parcels, in 2005 and 2012.
The work of the last 20 years has produced a wine of genuine complexity and character; what fires the imagination is the thought of the next 20 years.
A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.
Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.
After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.
Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.
The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.