Ruby turning to brick. Still medium intensity. Huge jump from 1998 on the nose. Big, smoky cloud with lots of raw meat character. Very fat and enveloping, like a great big fat flapping lady's embrace. Not especially intense nose. Almost evanescent. Lots of raw meat and some violets. Quite marked acidity. Still very, very fine tannins on the finish. Exotic. The smell of an old leather handbag/purse. Very, very long. Bouquet kept opening out in the glass. Edge of burnt sugar. Much more delicate than you might think. Drink 2004-2020 20/20 points, jancisrobinson.com.
From barrel, this remains one of the greatest wines I have ever tasted... The colour reveals some amber at the edge. A sweet nose of caramel, roasted herbs, cherry jam, cedar and smoke is followed by a thick, full-bodied, unctuously-textured, low acid Petrus... Although abundant tannin remains, the wine is sweet, smoky, and ideal for drinking now and over the next 20-25 years. A bottle drunk in France in March, 2000, was equally sublime. Drink 2000-2025. 98 points, The Wine Advocate.
Pomerol, on the Right Bank of Bordeaux’s Gironde River, produces some of the world’s most sought-after wines, including those from such storied properties as Chateau Petrus. Yet Pomerol, the smallest of the fine-wine-producing districts of Bordeaux, offers no Grand Cru or Premier Cru wines: It’s the most significant Bordeaux appellation not included in any quality ranking. At the time of the historic 1855 Classification of Bordeaux, Right Bank chateaux were considered remote and difficult to travel to, and so were ignored by the merchants who created the classification. (St. Émilion, a notable neighbour on the Right Bank, created its own classification system in 1954.)
Pomerol has managed to do quite well without this form of validation. Pomerol’s predominantly clay soil is ideally suited for Merlot, the primary grape used in the appellation. Cabernet Franc and Cabernet Sauvignon are also included in Pomerol’s blended red wines. The wines of Pomerol are lush and rich, and generally not as tannic as the Cabernet-based wines of Bordeaux’s Left Bank. Although Pomerol’s very best wines are capable of aging for decades, most are made for immediate consumption. These Merlot-based wines are known for their lush texture, elegance and grace, as well as the softer tannins they offer in comparison to the Cabernet Sauvignon-based wines made elsewhere in Bordeaux.